Coconut Lemon Curd Cake

Name: Coconut Lemon Curd Cake
Prep time: 1 h 30 min
Cook time: 50 min
Total time: 2 h 20 min
Cuisine: European, Mediterranean
Ingredients: 1/2 cup fresh lemon juice; 1/2 cup granular Swerve Sweetener; 3 large eggs; 3 large egg yolks; 3 tbsp. butter (cut into 3 pieces); 2 tsp arrowroot powder (or cornstarch); Zest from the lemons; 4 oz unsalted butter (softened); 4 oz cream cheese (softened); 1 tsp coconut extract; 1/2 tsp vanilla extract; 1 cup almond flour; 1 cup coconut flour; 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp xanthan gum; 4 large eggs (cold); 3 large egg whites (cold); 2/3 cup almond milk (cold); 1 1/3 cup heavy whipping cream; 1/3 cup confectioners Swerve Sweetener; 1/8 tsp xanthan gum; 1/2 cup flaked coconut (for the outside of the cake); Raspberries (optional)

Instructions

Prep:1h 30minCook:50min

A scrumptious and low carb coconut cake filled with a tangy sugar free lemon curd. The lemon curd and cake can be prepared several days in advance and refrigerated. Assemble and frost the cake the day before needed so the lemon curd will have time to set up.

Updated at: Thu, 21 Nov 2024 11:52:44 GMT