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Zesty Low-Carb Lemon Curd Cream Cake

4.8 stars, average of 147 ratings

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This zesty low-carb lemon cake is the perfect ketogenic treat for spring, Easter and summer. It's a bit more involved but it's well worth the effort.

You'll start by making a simple almond flour sponge cake. Since we are not using grains and there's no gluten, I replaced it with some whey or egg white protein powder (isolate) which will give you similar effects. If you don't have any protein powder, you could replace it with 1/4 cup more almond flour and add 1/2 teaspoon of xanthan gum.

The filling is simply my Low-Carb Lemon Curd and a layer of maccarpone which perfectly complements the zesty lemon curd.

Finally, the topping is a simple sugar-free lemon glaze made with coconut butter, coconut oil, lemon juice and fresh lemon zest. I added some powdered low-carb sweetener although if you're not a fan of too much sweetness, you could skip it. There's still plenty of sweetness in the sponge cake and the lemon curd anyway.

If you are dairy-free and follow a paleo approach, just swap mascarpone with coconut cream, and butter with ghee or coconut oil. You can even make the Low-Carb Lemon Curd by using coconut oil or palm shortening (go for sustainable options).

I hope you like this cake as much as I do!

Hands-on Overall

Serving size 1 slice

Allergy information for Zesty Low-Carb Lemon Curd Cream Cake

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs4.6 grams
Protein10.4 grams
Fat35.5 grams
Calories384 kcal
Calories from carbs 5%, protein 11%, fat 84%
Total carbs8.5 gramsFiber3.9 gramsSugars3 gramsSaturated fat19.1 gramsSodium145 mg(6% RDA)Magnesium54 mg(14% RDA)Potassium267 mg(13% EMR)

Ingredients (makes 12 servings)

Cake base:


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). In a sauce pan, heat up the almond milk. Pour it in a bowl over the butter and let it melt. Then add freshly grated lemon zest, eggs and vanilla (if using vanilla extract) and whisk until well combined. Zesty Low-Carb Lemon Curd Cream Cake
  2. In another bowl, combine all the dry ingredients to make the cake: almond flour, coconut flour, protein powder, Erythritol, vanilla (if using vanilla powder), baking soda and cream of tartar. Using a mixer, process while pouring the wet ingredients slowly into the bowl. Zesty Low-Carb Lemon Curd Cream Cake
  3. Pour the dough into a spring pan lined with parchment paper (I used a 9-inch spring pan but 8-inch would work too). Transfer into the oven and bake for about 30 minutes, or until the cake is set and the crust is golden brown.
    Meanwhile, prepare the lemon curd by following this recipe. The recipe makes 2 cups but you will need just 1 cup. You can either halve the recipe or reserve any leftover lemon curd in the fridge for up to 10 days.
    Once done, set aside to cool down to room temperature, and then cover and refrigerate for an hour. Zesty Low-Carb Lemon Curd Cream Cake
  4. When the cake is done, remove from the oven and place on a cooling rack until it reaches room temperature. Once cooled, run a sharp knife around the edges to release the cake, and remove from the spring pan.
    Prepare the cream filling by mixing the mascarpone and vanilla. Zesty Low-Carb Lemon Curd Cream Cake
  5. Using a large sharp knife, carefully cut the cake widthwise. Spread the vanilla cream over the cut side of the bottom half. Zesty Low-Carb Lemon Curd Cream Cake
  6. Top with the prepared chilled lemon curd, and place the other half of the cake on top. Refrigerate while you prepare the glaze. Zesty Low-Carb Lemon Curd Cream Cake
  7. In a small sauce pan, melt the coconut butter and coconut oil (or use a microwave). Add the lemon zest (keep some lemon zest for topping) and Erythritol and mix until smooth. Pour the coconut glaze in the middle of the cake, and then spread to cover it evenly. Top with the leftover lemon zest. Place in the fridge for at least 30 minutes before slicing. Zesty Low-Carb Lemon Curd Cream Cake Serve, or cover and refrigerate for up to 5 days. Zesty Low-Carb Lemon Curd Cream Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Almond milk natural (unsweetened)
0 g0.1 g0.1 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Coconut flour, organic
0.3 g0.4 g0.4 g9 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Cream of tartar, raising agent
0.1 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Mascarpone cheese
0.4 g1.1 g7.1 g70 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g0 kcal
Lemon Curd, homemade (KetoDiet blog)
0.9 g0.7 g4.5 g46 kcal
Coconut butter, organic, unsweetened
0.6 g0.6 g5.7 g59 kcal
Coconut oil, extra virgin
0 g0 g2.2 g20 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Total per serving, 1 slice
4.6 g10.4 g35.5 g384 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

Can I sub in cream cheese for the Mascarpone? I want to make this right now, but only have cream cheese...

Yes you can! I do that a lot with cheesecake recipes. It works great as an alternative 😊

Looks yummy! Can't wait to make it!
Have you ever tried making a "keto" Tres Leches cake?

Thank you, Wendy! Not yet but I will add it to my to-do list 😊

Thank you so much for the recipe. Made it for Easter and it was absolutely delicious and a great hit in our family. I made the dairy-free version with ghee and coconut cream and baked it in a slow cooker instead of the oven.

Thank you Andrea! I have been experimenting with slow cooker cakes myself and love the moist texture they produce 😊

Hi! This is delicious--I made it last night.  One question:  I notice in the directions that when you get to mixing the ingredients for the cream, lemon and erythretol are noted as part of the mix, but in the filling ingredient list, only the cheese, vanilla and curd are noted. Is the marscapome meant to have lemon added and be sweetened in addition to the layer of lemon curd?  I made the filling per the ingredient list (just the cheese and vanilla layered over the lemon curd).  I enjoyed that it wasn't super sweet and the sweetness of the curd complimented the vanilla cream, but I wasn't sure if that was the intent of the recipe.

Thank you Nicole! You're right, the instructions needed fixing. The erythritol and lemon juice were originally included (in my first attempt) but I thought the cake was too sweet and these ingredients were unnecessary because the lemon curd provides both sweetness and lemon flavour. It's fixed now, thank you! 😊