Keto Lemon Poke Cake with Lemon Curd and Whipped Cream Recipe

Introduction

This Keto Lemon Poke Cake is a delightful, low-carb dessert bursting with fresh lemon flavor. Moist almond flour cake is filled with tangy lemon curd and topped with fluffy whipped cream, making it a perfect treat for lemon lovers on a keto diet.

Ingredients

• 2 1/4 cups almond flour
• 1/2 cup granular sweetener
• ⅓ cup unflavored whey protein powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup butter, melted
• 2 teaspoons lemon zest
• 1/4 cup fresh squeezed lemon juice
• 1 recipe keto lemon curd
• 1 cup heavy whipping cream
• 3 tablespoons powdered sweetener
• 1/2 teaspoon vanilla extract
• Lemon slices (cut into quarters, for garnish)

Instructions

1. Step 1: Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.
2. Step 2: In a large bowl, whisk together the almond flour, granular sweetener, whey protein powder, baking powder, and salt.
3. Step 3: Stir in the eggs, melted butter, lemon zest, and lemon juice until the batter is well combined. If the batter feels very thick, add water one tablespoon at a time to reach a scoopable consistency.
4. Step 4: Spread the batter evenly in the prepared pan and bake for 15 to 20 minutes, until the edges turn golden brown and the cake is just firm to the touch. Remove from oven and let cool in the pan.
5. Step 5: Once the cake is cool, use the handle of a wooden spoon to poke holes all over the surface.
6. Step 6: Prepare the keto lemon curd according to its recipe. Let it cool slightly, then pour all of it evenly over the cake, allowing it to seep into the poked holes. Gently tap the pan on the counter to help the filling sink in.
7. Step 7: Refrigerate the cake for at least 2 hours to let the lemon curd set properly.
8. Step 8: In a large bowl, combine the heavy whipping cream, powdered sweetener, and vanilla extract. Whip until stiff peaks form.
9. Step 9: Spread the whipped cream evenly over the chilled cake. Garnish each slice with a quarter lemon slice before serving.

Tips & Variations

• Use full-fat cream and quality butter for a richer texture and flavor.
• If you prefer a sweeter cake, adjust the sweetener to taste or use a blend of sweeteners.
• For added texture, sprinkle chopped toasted almonds over the whipped cream topping.
• Make the lemon curd ahead of time and store it in the fridge for up to a week.

Storage

Store the cake covered in the refrigerator for up to 3 days. The whipped cream topping is best fresh, but the cake holds well chilled. To reheat, remove the topping and warm the cake slightly for 10-15 seconds in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is key to keeping this cake low-carb and moist. Using different flours like coconut or all-purpose will alter the texture and carb count significantly.

Can I prepare this cake in advance?

Yes, you can bake the cake and add the lemon curd a day ahead, then refrigerate. Add the whipped cream topping and garnishes just before serving for the freshest presentation.

Keto Lemon Poke Cake with Lemon Curd and Whipped Cream Recipe

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★★★★★

4.6 from 148 reviews

This Keto Lemon Poke Cake is a delightful low-carb dessert featuring a moist almond flour cake infused with fresh lemon zest and juice. It’s baked to golden perfection, poked to soak in a tangy homemade keto lemon curd, and topped with a fluffy whipped cream topping and lemon slices, making it a refreshing treat perfect for keto and low-carb diets.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Cake

• 2 1/4 cups almond flour
• 1/2 cup granular sweetener
• 1/3 cup unflavored whey protein powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup butter, melted
• 2 teaspoons lemon zest
• 1/4 cup fresh squeezed lemon juice

Filling

• 1 recipe keto lemon curd (prepared separately)

Topping

• 1 cup heavy whipping cream
• 3 tablespoons powdered sweetener
• 1/2 teaspoon vanilla extract
• Lemon slices (cut into quarters)

Instructions

1. Preheat Oven: Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granular sweetener, unflavored whey protein powder, baking powder, and salt until well combined.
3. Add Wet Ingredients: Stir in the eggs, melted butter, lemon zest, and fresh squeezed lemon juice to the dry mix, blending until the batter is smooth and consistent.
4. Adjust Batter Consistency: If the batter is very thick and difficult to scoop, add water one tablespoon at a time. The batter should not be pourable but should be easy to scoop and spread evenly.
5. Bake Cake: Spread the batter evenly in the prepared pan and bake for 15 to 20 minutes, or until the edges are golden brown and the center is just firm to the touch. Remove the cake from the oven and allow it to cool completely in the pan.
6. Poke Holes: Once cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake. This will help the lemon curd soak in thoroughly.
7. Prepare and Add Filling: Prepare the keto lemon curd according to your preferred recipe or instructions, then allow it to cool slightly. Pour the lemon curd evenly over the cake, ensuring it seeps into the holes. Gently tap the cake on the countertop to encourage the filling to sink into the cake.
8. Refrigerate to Set: Refrigerate the cake for at least 2 hours to let the lemon curd set and flavors meld.
9. Make Whipped Topping: In a large bowl, combine the heavy whipping cream, powdered sweetener, and vanilla extract. Whip the mixture using a mixer until stiff peaks form.
10. Top the Cake: Spread the whipped cream evenly over the chilled cake surface.
11. Garnish: Decorate each slice with a quarter lemon slice for a fresh, decorative touch. Serve chilled.

Notes

• Use freshly squeezed lemon juice and lemon zest for the best, vibrant lemon flavor.
• Make sure the cake is completely cooled before poking holes to prevent breakage.
• For the keto lemon curd, a sugar substitute like erythritol or monk fruit sweetener works best to keep it low carb.
• This cake should be stored in the refrigerator and is best served chilled.
• Allow the cake to set overnight for even better flavor infusion.

Keywords: keto lemon cake, keto dessert, lemon poke cake, low carb cake, almond flour cake, keto lemon curd, keto recipes