Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated Swerve sweetener
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 large egg yolks
• 1/4 cup granulated Swerve sweetener
• 4 tablespoons unsalted butter, softened

For the Lemon Butter Frosting:

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups powdered Swerve sweetener

Instructions

For the Cake:

1. Preheat your oven to 350°F. Grease three 8-inch cake pans with cooking spray, then line with parchment paper and grease again.
2. In a medium bowl, whisk together the almond flour, coconut flour, arrowroot powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and Swerve sweetener together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the almond milk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool completely in the pans before removing and assembling.

For the Lemon Curd Filling:

1. In a medium saucepan, whisk together the lemon juice, lemon zest, egg yolks, and Swerve sweetener.
2. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
3. Remove from heat and whisk in the butter until smooth.
4. Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming.
5. Chill in the refrigerator until ready to use.

For the Lemon Butter Frosting:

1. In a large bowl, beat the butter and cream cheese together with an electric mixer until light and fluffy.
2. Mix in the lemon juice and lemon zest.
3. Gradually beat in the powdered Swerve sweetener until smooth.

To Assemble:

1. Place one cake layer on a serving plate.
2. Spread a generous layer of lemon curd filling over the cake.
3. Place the second cake layer on top of the filling.
4. Repeat with another layer of filling and the third cake layer.
5. Spread the lemon butter frosting over the top and sides of the cake.
6. Chill in the refrigerator for at least 30 minutes before serving.

This delicious and tangy Keto Lemon Curd Layer Cake is sure to be a hit with anyone who tries it. Plus, it’s gluten-free and low-carb, making it a guilt-free dessert option. Give this recipe a try and impress your friends and family with a delicious and healthy dessert that everyone will enjoy. Whether you’re looking for a sweet treat to enjoy on a special occasion or just want to satisfy your sweet tooth, this Keto Lemon Curd Layer Cake is the perfect choice.

So go ahead and give it a try! Your taste buds will thank you. And with the recipe’s easy-to-follow instructions, you’ll have a delicious and impressive cake ready in no time. Don’t forget to share your creation with us and let us know how it turned out!