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MORE KETO & LOW CARB RECIPES
Keto Sugar Cookie Bars | Keto Red Velvet Cheesecake Brownies
I realized that, since going low carb, I haven't posted any cake recipes. I do have a few regular ones from before but no low carb/keto ones.
So I decided to remedy that situation and with it being Spring I took inspiration from this cake over at Diet Doctors.
However, I am not a big make a cake for every occasion person. So, when I do make a cake I want it to pack a punch and leave an impression.
This is that cake, my friends!
I think we have established over the years that I am a lemon fan, followed quickly by blueberry. So I decided I wasn't going to go with that flavor combo for this cake. Instead, I decided to go with hubby's fave which is blackberry.
At first, I was just going to go with vanilla cake but I couldn't help myself and added lemon to the equation.
I have to say that I am super glad I did, as is everyone that has tried this cake!
INGREDIENTS NEEDED TO MAKE KETO LEMON CAKE WITH BLACKBERRY MASCARPONE FROSTING
INGREDIENTS
- Butter
- Besti Monk Fruit and Allulose Blend Powdered Sweetener
- Eggs
- Lemon juice
For the Lemon Cake
- Wholesome Yum Organic Coconut Flour
- Oat fiber
- Whey protein isolate
- Baking powder
- Salt
- Butter
- Besti Monk Fruit and Allulose Crystalized Sweetener
- Eggs
- Heavy whipping cream
- Vanilla extract
- Lemon juice
- Lemon zest
- Liquid sweetener
- Heavy whipping cream
- Besti Monk Fruit and Allulose Blend Powdered Sweetener
- Mascarpone cheese
- Zest from a large lemon
- Sugar-free blackberry jam
For the Sugared Berries (optional)
- Water
- Besti Monk Fruit and Allulose Crystalized Sweetener
- Fresh blackberries
HOW TO MAKE KETO LEMON CAKE WITH BLACKBERRY MASCARPONE FROSTING
STEP 1
Melt the butter in a large microwave-safe bowl in the microwave for around 1 minute to 1 minute 30 seconds, or until fully melted.
STEP 2
Whisk in the sweetener, and lemon juice, and whisk until smooth, then whisk in the eggs.
STEP 3
Cook in the microwave on high in one-minute increments, whisking well after each minute until the mixture thickens enough that it coats the back of a spoon. The time may vary depending on your microwave's power.
STEP 4
Once thickened, transfer into an airtight container or jar, pressing plastic wrap onto the curd to prevent a skin from forming. Refrigerate for at least 2 hours until set.
STEP 2
Grease two 8-inch round cake pans with butter and line the pans with circles of parchment paper.
STEP 3
In a large bowl, whisk together the coconut flour, oat fiber, protein isolate, baking powder, and salt; set aside.
STEP 4
In a separate large bowl, use a hand mixer or stand mixer to whip the butter and granulated sweetener until well combined.
STEP 5
Add the eggs one at a time, beating well after each addition. Stir in the heavy cream, vanilla extract, lemon juice, lemon zest, and liquid sweetener by hand.
STEP 6
Add the dry ingredients and mix by hand until just incorporated.
STEP 7
Divide the batter evenly between the prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the middle of a cake, comes out clean.
STEP 8
Let the layers rest for about 10 minutes before removing from the pans to cooling racks to cool completely.
STEP 1
In a large mixing bowl, whip the heavy whipping cream with a hand mixer.
STEP 2
As you whip the cream, add in the sweetener and extract.
STEP 3
In a medium bowl, whip together the mascarpone and blackberry jam until blended.
STEP 4
Add the mascarpone and blackberry jam mixture to the whipped cream and blend just until firm.
STEP 5
Stir in the lemon zest by hand and refrigerate until ready to frost the cake.
STEP 1
To assemble, slice each cake round in half horizontally.
STEP 2
Place one layer on a cake plate or cardboard round and pipe a ring of the frosting around the edge.
STEP 3
Spread 1/3 of the lemon curd on the layer inside of the ring of frosting. Use a light hand or a piping bag to cover the lemon curd with a layer of frosting.
STEP 4
Add another layer of cake followed by piping another ring of frosting and adding another 1/3 of the lemon curd and another layer of frosting.
STEP 5
Repeat until all four layers of cake are assembled.
STEP 6
Cover the top and sides of the assembled cake with the remaining frosting.
STEP 7
Cover and refrigerate for at least 8 hours or overnight before serving.
STEP 1
In a microwave-safe container, combine the water and 1/4 cup of sweetener. Stir together briefly.
STEP 2
Microwave for 1 minute to create a simple syrup.
STEP 3
Carefully remove from the microwave and stir in any remaining sweetener granules. Allow the simple syrup to cool for 5-10 minutes.
STEP 4
Once the syrup has cooled, dip your berries into the syrup and then roll into the remaining sweetener.
STEP 5
Set on a plate or pan and allow the syrup and sugar to dry and harden. This will take 5-10 minutes
STEP 6
Once the berries have hardened decorate the top of the cake with the sugared berries.
FAQS ABOUT KETO LEMON CAKE WITH BLACKBERRY MASCARPONE FROSTING
Oat Fiber is made from grinding the outer husks of oats. It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs which makes it perfect for a keto or low carb diet.
Last thoughts about Keto Lemon Cake with Blackberry Mascarpone Frosting
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- Keto Strawberry Cheesecake Dip
- Mixed Berry Sugar-Free Frozen Yogurt
- Almond Flour Keto Lemon Cake
- Keto Lemon Pound Cake with Lemon Glaze
- Keto Lemon Cream Cake
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