Low Carb Lemon Curd Cake
My Triple Layer Lemon Curd Cake has a layer of lemon cheesecake, a layer of lemon cake, and then a layer of lemon curd. If you love lemon you will be in heaven. It has a delicate texture that pairs so well with fresh berries.
Ever since I tried the Carrot Cake Cheesecake from The Cheesecake Factory bake in January I’ve wanted to make a combo cake/cheesecake. That one from The Cheesecake Factory was delicious but it was a huge off plan splurge. It was my birthday and I was about 7 weeks pregnant and feeling gross. I ate a few bites here and there over a few days. It made me feel a little better about my 1700 calorie (and who knows how many carbs) piece of cheesecake.
I’ve thought about trying to make one just like it but I don’t have a base carrot cake recipe yet so I went with lemon on my first try. I’m glad I did. This is amazing. I’ll probably make my own version someday but I’m very happy enjoying this lemon variety for now.
If you are craving chocolate make sure to try my Sugar Free Chocolate Cake.
I tried to simplify this a bit by baking the cheesecake and cake together. You par-bake the cheesecake and then put the cake batter on top to finish baking. While it’s in the oven whip up the lemon curd.
Triple Layer Lemon Curd Cake Ingredients:
Bottom Crust:
1/4 cup almond flour
1 tsp Trim Healthy Mama Gentle Sweet (or my blend)
Triple Layer Lemon Curd Cake Cheesecake Layer:
16 oz. ( 2 packs) cream cheese
1/4 cup sour cream
1/3 cup Trim Healthy Mama Gentle Sweet (or my blend)
1 tsp lemon zest
3 eggs
Triple Layer Lemon Curd Cake Layer:
4 tbsp butter, softened
2/3 cup Trim Healthy Mama Gentle Sweet (or my blend)
1 whole egg plus 5 egg whites (save the yolks for the lemon curd)
1 tsp. lemon zest
1/3 cup sour cream
1 1/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
Triple Layer Lemon Curd Cake Lemon Curd:
7 tbsp butter
1/2 cup Trim Healthy Mama Gentle Sweet (or my blend)
5 egg yolks
1/4 cup lemon juice
This beautiful Triple Layer Lemon Curd Cake rises, and then sinks, leaving a perfect well for the lemon curd.
Don’t worry about the cracks either, the lemon curd drips down them making the cake layer extra moist and flavorful.
This is delicious served with fresh berries or whipped cream.
Necessities for this recipe:
In a hurry? Make my Keto Lemon Mug Cake instead!
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Triple Layered Lemon Cake
Ingredients
Bottom Crust:
- 1/4 cup almond flour
- 1 tsp sweetener
Cheesecake Layer:
- 16 oz. cream cheese
- 1/4 cup sour cream
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp lemon zest
- 3 eggs
Cake Layer:
- 4 tbsp butter softened
- 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 whole egg plus 5 egg whites save the yolks for the lemon curd
- 1 tsp. lemon zest
- 1/3 cup sour cream
- 1 1/3 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Lemon Curd:
- 7 tbsp butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 5 egg yolks
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350. Spray a 9-inch springform pan with cooking spray. Put the 1/4 cup almond flour and 1 tsp sweetener in the pan and tap and tilt the pan until it covers the bottom.
- Next, make the cheesecake filling. With an electric mixer or food processor mix the cream cheese until fluffy. Add sweetener, lemon zest, and sour cream. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour into prepared pan. Bake the cheesecake for 25 min.
- Meanwhile, make the cake batter. In the same bowl or food processor cream the butter and sweetener until light and fluffy. Add the sour cream and lemon zest and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined.
- After the cheesecake has baked for 25 minutes drop small dollops of the cake batter all over it. Do not pour it on, it will sink. The best way it to just drop small spoonfuls on top until it is covered. Bake for an additional 35 minutes or until puffed up and golden. Cool completely.
- To make the lemon curd melt the butter and sweetener in a small saucepan over medium-low heat. Cook until slightly thickened. Turn off the heat and cool for 5 minutes. Whisk in the egg yolks one at a time. Turn the heat back on medium-low and cook until thick. Add the lemon juice and whisk until smooth. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Cool to room temperature and then use to top the lemon cake.
- Chill in the fridge for at least 4 hours before serving.
Notes
Nutrition
I have made this twice. It never puffs up like the picture. Great dessert. Will make again.
Just made this for Easter Dessert…It turned out beautifully…my only issue was the Curd set up and is more like a frosting than a curd…..which is weird…but still tastes amazing! 🙂
I have hated everything I’ve baked with almond flour. I really can’t stand the taste. This looks amazing and I love lemon curd. Any ideas for me since I hate the almond flour cakes?
You can sub in sunflower seed flour for almond flour but I can’t guarantee you will like that any better. Why not just stick to cheesecake? You can top this with the lemon curd. https://joyfilledeats.com/lemon-cheesecake-with-sour-cream-topping/
Hi! Thank you so much for this recipe ~ I love all things lemon and they are in season here in AZ right now. 🙂 I haven’t tasted my cake yet, as I just finished making it and it needs to cool, but it was fun to make. The only thing that turned out weird was the cake part ~ I dolloped the batter on and it worked well, but looks like a cobbler type topping, rather than your beautiful souffle-like cake, Do you think it’s the THM baking mix I used? I used 1 1/3 cups, but the batter did seem very dry and I double checked all my measurements. I often have the problem of my batters being very dry when I use the THM mix, do you as well?
Thanks so much!
Julie
I don’t use the baking blend very much for that reason. Or did you use a homemade baking mix? I prefer almond flour in baked goods, which I know is higher fat and calorie, but then I just use portion control 😉
Can you freeze this do you think?
Yes, both cheesecake and cake freeze well.
I have Monkfruit sweetener. Do you think that will work? It measures 1 to 1 equal to sugar
Thanks,
Yes, it should work in this. You need 1.5 to 2 times the amount listed.
I want to try making this in individual cheesecake pans for a party that I’m hosting. Would you decrease the baking time?
Yes, depending on the size of your pans I’d start checking them at 25 minutes.
Made this for our dessert yesterday, it was soooo good! And it looked so good that my husband (who is normally suspicious of anything thm, was tempted to try it), but we mamas had it all to ourselves, with some left for a treat later in the week. Thanks, Taryn.
I’m so glad you enjoyed it!
Taryn, I made this cake tonight and the entire thing sunk. It was beautifully high when I pulled it out of the oven and then it all sunk, even the sides. What could’ve happened?
This is similar to a souffle in that it does rise and sink. You may have needed to bake it longer. It should still be delicious though!
Thank you for your prompt response. I will try baking it longer next time. I’m positive it’ll still taste great, the batter was so good. Happy Easter!
I am trying to make this for a no-sugar party tomorrow night. I don’t have almond flour, though, just almond meal. How much THM Baking Blend would I use in the cake, please? Thanks!
I recommend a little less when using baking blend. If you want to sub it for the almond and coconut flours I would try 1 1/3 cup.
I want to make this for Christmas Eve. How many days in advance can I make the cake? It looks so rich!
I ate a piece every day for about a week after making this so… up to a week ahead 🙂 2-3 days would be ideal.
I can’t access the substitute list for the sweetner.
It pops up if you click the words “or my blend” on the post portion, not in the printable box. It is also here: http://www.joyfilledeats.com/sweetener
Made it! I’m crossing my fingers and putting it in the refrigerator to cool and since it’s pretty late we’ll try it tomorrow.
This looks AMAZING!! What if I don’t have THM gentle sweet? Is there any other low carb/ sugar free sweetener that I could use?
Possibly. I think subbing would work in this recipe. This chart may help: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
O my word, this looks absolutely heavenly