EASY GLUTEN FREE KETO LEMON CURD LAYER CAKE

Lemon Curd Cake is made with delicate lemon cake layers then topped with the best lemon frosting to make this one amazing Keto cake.
This Keto Lemon cake has the most amazing flavor, it tastes just like a little burst of sunshine on your plate! Lemony goodness is woven through the cake, filling and frosting. It has the perfect balance of sweet and tart that you and your guests will find delightfully delicious.

INGREDIENTS (FOR THE CAKE LAYERS):

1- 4 ½ cups super fine almond flour

2- ½ cup oat fiber, see notes

3- 6 whole eggs, room temperature

4- 2 cups sour cream

5- 1 cup Swerve Confectioners

6- ½ cup heavy cream

6- teaspoons baking powder

7- ½ cup fresh lemon juice

8- 2 tablespoons lemon zest

9- 2 teaspoons vanilla extract

10- Pinch of salt

FOR THE FILLING

1- 1 batch Keto Lemon Curd

2- 8 ounces mascarpone cheese, room temperature

3- 2 tablespoons Swerve Confectioners

FOR THE FROSTING

1- 8 ounces cream cheese, room temperature

2- 8 ounces mascarpone cheese, room temperature

3- ⅓ cup Swerve Confectioners

4- ¼ cup heavy cream, or as needed

5- 1 tablespoon fresh lemon juice

6- 1 tablespoon lemon zest

7- 1 teaspoon vanilla extract

INSTRUCTIONS

TO MAKE THE CAKE LAYERS

1- Preheat oven to 325F.

2- Add the almond flour, oat fiber, baking powder and salt to a mixing bowl and whisk until well combined.

3- In a separate bowl, add in the eggs, sour cream, Swerve, heavy cream, vanilla extract, lemon juice and zest, then mix using a hand mixer.

4- Mix the dry ingredients into the wet and pour the battery evenly into 7 thin layer cake pans lined with parchment rounds and sprayed with nonstick spray. Alternatively, you can use standard 9 inch cake pans and only fill about ¼ of the way up.

5- Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Because these layers are super thin, the cake cooks pretty quickly. Allow the cakes to cool completely before frosting.

TO MAKE THE FILLING

1- Add the lemon curd, mascarpone cheese and Swerve to a separate mixing bowl and blend until smooth and creamy.

TO MAKE THE FROSTING

1- Add the cream cheese and mascarpone cheese to a mixing bowl and whip together until fluffy. Add in the remaining frosting ingredients and mix until everything is well combined.

TO ASSEMBLE THE CAKE

1- Take the cake first layer and place on a 10″ cake stand and add ⅙th of the filling to the center, then spread using an offset spatula. Make sure you leave a small border around the edge, because with each layer you add, the filling will spread slightly.

2- Repeat the process 5 more times, then top with the 7th layer of the cake. Add some of the frosting over the top and gently spread it over the sides. You can use a cake decorating comb to smooth the edges around the cake.

3- Finally, you can decorate the top of the cake by piping put rosettes or decorate with slices of lemon or fresh berries.

RECIPE NOTES

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Nutrition Facts