3 hours ago
Made from scratch-Sugarfree almond flour lemon 🍋 birthday cake as requested by my son with lemon curd and whipped cream frosting. He turned 19, 6 days ago and he sure loves his lemon🤭Sadly I cannot decorate cake yet hence the squiggles instead of happy bday. Time flew by so fast, makes my head reel!😵 Used “Swerve” for the sugar replacement.Happy it turned out moist and good🎂 💪😀✨ #almondflourrecipes #ketocake #ketorecipes #birthdaycake #homebakedcake #lemoncurd #diabeticrecipes #diabeticfriendly #ketofriendly #flourlesscake #glutenfreerecipes #lowcarbrecipes #lowcarb
4 sticks butter, softened,
1 cup swerve
10 eggs, room temperature,
4 cups almond flour,
2 tsp baking powder,
2 tsp lemon extract,
2 tsp vanilla extract
1. Cream butter and Swerve well. Add eggs one at a time, beating well after each. Mix almond flour with baking powder, and then add a little at a time to the egg mixture, beating as you do so. Add lemon and vanilla extracts.
2. Pour mixture into two greased, 9-in square pan. Bake at 350 for 45 minutes. For a creamier cake, use 1 stick of butter and ½ cup of softened, full fat cream cheese.
THE WHIPPED CREAM FROSTING -flavored it with lemon zest, vanilla, swerve and incorporated flavorless gelatin to give it some body and longevity outside the fridge
LEMON CURD recipe-
1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
2 tsp finely grated lemon zest
1/3 cup (69g) sugar or swerve
4 egg yolks
3 tbsp (42g) salted butter
1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.