Looking for a spectacular low carb cake for spring? Look no further than this gorgeous keto Coconut Lemon Curd Cake. Guest post by Kim of Low Carb Maven.
Spring is in full swing in Southern California and I couldn’t be happier. At the moment my rose bushes are ready to bloom and the neighbor’s citrus trees are full of blossoms. I don’t know if you’ve smelled orange or lemon blossoms before, but they have an amazingly strong sweet-floral scent – one that accompanies me on my evening walks this time of year. It often brings to mind the song “Lemon Tree” by Peter, Paul, and Mary, a favorite of my father’s when I was a child.
I love all things lemon, especially great low carb lemon bars or Carolyn’s lemon sour cream pie. But as much as I love lemon, I love coconut, too. I can’t think of a better way to celebrate Spring than with my two favorites flavors in this beautiful low carb coconut lemon curd cake.
We low carbers are pretty lucky. Our low carb ingredients are not only nutritious, they taste great. And, the variety of low carb recipes and sugar free desserts available on the internet nowadays astounds me. Part of that reason is we’ve discovered that combining our low carb products results in the best possible texture and flavor – like in this coconut cake.
I combined Honeyville almond flour for a nice moist crumb with Bob’s Red Mill coconut flour with its capacity to absorb moisture and increase yield. This time I skipped the whey protein powder, opting to use more coconut flour for a stronger coconut flavor. It’s scrumptious.
Although this low carb coconut cake is filled with a tangy sugar free lemon curd, I could have chosen to fill it with almost anything. A vanilla, chocolate, or coconut pastry cream would make a great filling for the cake or even a flavored whipped cream. A few good basic recipes can be combined in endless ways – that’s the excitement factor for me!
If you love to bake, then this recipe is for you. The cake consists of three easy recipes: the lemon curd, the coconut cake, and the stabilized whipped cream frosting. Make it easy on yourself and prepare the lemon curd and cake several days in advance and refrigerate. Assemble and frost the cake the day before needed so the lemon curd will have time to set up. Drizzle the lemon curd on the top before serving. Raspberries make the perfect finishing touch.
This is a 6-inch diameter cake, but even so, it’s 4 inches high and easily serves 12. It can easily be baked in 3, 8-inch round pans for a shorter but larger diameter cake. Baking time will be different, so I suggest you follow the baking time stated in one of Carolyn’s other recipes like her delicious looking Strawberry Lemonade Cake. Enjoy!