A scrumptious low carb coconut lemon curd cake featuring a moist low carb coconut cake, sugar free lemon curd, and an easy whipped cream frosting.
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 a 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.
I'm so proud to have this recipe posted on All Day I Dream About Food. The extreme generosity of bigger bloggers helps smaller bloggers like me.
Kim
This looks amazing!! I would like to make this in to cupcakes. Any suggestions for adjusting the baking time. My fiance is new to keto due to health reasons and is struggling with the different tastes and textures. If you have another non-chocolate recipe that would be the closest in resemblance to traditional cake/cupcakes, I'm open to suggestions!! Can't wait to try your delicious recipes!
Lindsay McCleve
I’ve trieusunnni don’t see the recipe anywhere? I’ve tried a few different devices to try and see it and it won’t show up. Can you send it to me? It looks so delicious!
Kim
Hi Lindsay. This recipe is featured on All Day I Dream About Food. Sometimes bigger bloggers will feature smaller bloggers to give them a little exposure. Here is the link (which is also in the post above). https://alldayidreamaboutfood.com/coconut-lemon-curd-cake/ Enjoy! It has had some nice comments. -Kim
Christina
Can you sub the corstarch or arrow powder in the Lemon Curd with something like xanthum gym or omit altogether?
Thanks!
Kim
Hi Christina. If you like a thinner lemon curd, you can omit the thickener. If you want it thicker like a pudding for the filling in the cake, then use the thickener. It contributes 4 g of carbs to the whole entire cake recipe. To get the drizzle on the top of the cake, thin the remaining lemon curd with a little water. Xanthan gum makes things slippery and psyllium powder makes things gloppy in texture. I don't use ingredients like arrowroot powder or cornstarch lightly - only if it makes the overall recipe better and never more than 1 tablespoon in a recipe that yields 10 or more servings. -Kim
p.s. I have seen some keto bloggers use cassava flour (also a starch) in some of their recipes. Maybe this is something you would prefer?
Christina
Thank you for your detailed response! I'll go pickup a small bag of cornstarch today so I can make this dessert tonight. I appreciate your descriptions of different thickeners and their effects, very helpful!