Keto Lemon Magic Custard Cake – Low Carb
Calling all fans that are lemon! This Keto Lemon Magic Custard Cake comes with lemon taste and an texture which will make it difficult to stop at only 1 slice!
This Keto Lemon Magic Custard Cake (or Magic Cake) is my very first attempt at replicating the traditional magical cake, which employs one batter which divides into three layers through baking. In a standard cake that is magic, you get a compact bottom layercenter layer, and light and spongy coating on top.
I am on the fence about maybe not or if I preferred them chilled. The top was slightly clear that very first day, which I adored, but after spending the night at the refrigerator (a necessity due to the flames ) the top had softened in the moisture and needed a much more cake-like feel. Perhaps not a bad thing, but I really loved the contrast in these few hours from the oven in textures!
DESCRIPTION
This Keto Lemon Magic Custard Cake comes with lemon taste and an texture which will make it difficult to stop at only 1 slice!
INGREDIENTS
- Whites, 5 eggs, room temperature
- 1 tsp vanilla extract
- 2/3 cup roasted erythritol
- 1/4 cup coconut milk
- 2 tbsp grated lemon zest
INSTRUCTIONS
- Line a 8 x 8 baking dish with foil or parchment paper.
- Beat until stiff and set aside.
- Beat the egg yolk and simmer together till light.
- Add vanilla and butter, then beat until smooth.
- Add coconut bread and the milk and beat until mixed.
- Add the lemon juice and simmer, then until all is blended, while hammering add the milk.
- Whisk with a fork for approximately ten minutes, or until the batter is blended, but has pieces of egg whites floating at the top.
- Remove from the oven and cool for 1 hourthen simmer for 2 or more hours before set.
- Remove from the pan and then cut into squares.
NOTES
Approximate net carbohydrates per serving 2g.