Keto Lemon Layer Cake

For the lemon curd

Place the lemon zest, lemon juice, sweetener and egg yolks in a small saucepan and whisk over a low heat until it reaches 175 degrees Fahrenheit and begins to thicken.

Gradually add the butter, whisking until incorporated.

Strain through a sieve to remove any lumps.

Set aside and leave to cool while making the cake.

For the frosting

Whip the cream in a large bowl using a hand mixer until soft peaks form.

Gradually sprinkle the sweetener into the cream and continue to whip.

Stir in the lemon zest and refrigerate until ready to frost the cake.

Assembly

Place one layer of the cake on a cake plate and spread 1/2 of the lemon curd on top.

Lightly cover the lemon curd with a thick layer of mascarpone frosting.

Too with the 2nd layer of cake and cover with the remaining lemon curd.

Spread the frosting over the entire cake evenly, then place in the refrigerator for at least 30 mins until set.

For the cake

Preheat your oven to 350 degrees Fahrenheit.

Grease two 8-inch round cake pans and line with parchment paper.

In a large bowl, combine the coconut flour, whey protein, oat fibre baking powder and salt.

In a separate large bowl, use a hand mixer or stand mixer to whip the butter and granulated sweetener. 

Add the whole eggs one at a time and continue to beat well.

Stir in the heavy cream, vanilla extract, lemon juice, lemon zest, and liquid sweetener by hand.

Add the dry ingredients and mix by hand until just incorporated.

Divide evenly between the two cake pans and bake in the centre of the oven for 25 to 30 mins, until the cakes are cooked in the centre.

Place on a wire rack and leave to cool.