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Discover the ultimate low-carb indulgence with our Keto Lemon Cake with Blackberry Mascarpone Frosting. This moist delight boasts four layers of lemony goodness, filled with sugar-free lemon curd, and topped with a decadent blackberry frosting. It is perfect for springtime celebrations, and it's gluten-free too! Elevate your dessert game with this irresistible treat.
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🍋✨ Keto Lemon Cake with Blackberry Mascarpone Frosting: A Springtime Delight! 🍰🎉
Easter gatherings hold a special place in my heart, a time for family, laughter, and of course, delicious treats! This year, I decided to embark on a new baking adventure, venturing into the world of keto-friendly desserts. As someone who's embraced a low-carb lifestyle for years, I've always been intrigued by the challenge of creating a sugar-free, gluten-free masterpiece that could rival traditional cakes. And so, the idea for my Keto Lemon Cake with Blackberry Mascarpone Frosting was born! 🐰🍋
Lemon has always been my go-to flavor, its bright and zesty profile perfectly complementing the freshness of spring. Meanwhile, my husband's love for blackberries inspired me to incorporate this delightful fruit into the mix, adding a burst of sweetness to every bite. Armed with these flavors and a passion for baking, I set out to create a cake that would not only meet the dietary needs of our keto lifestyle but also wow the taste buds of our entire family.
The result? A moist and tender lemon cake, infused with the tangy essence of fresh lemons and complemented by layers of luscious blackberry mascarpone frosting. Each bite is a symphony of flavors, a testament to the magic of low-carb baking. But what truly warmed my heart was seeing the joy on the faces of our loved ones as they indulged in this guilt-free delight. From young to old, keto and non-keto alike, everyone savored each slice and eagerly asked for seconds.
So, whether you're a seasoned keto baker or simply looking to satisfy your sweet tooth without the sugar rush, this Keto Lemon Cake with Blackberry Mascarpone Frosting is sure to impress. It's a celebration of springtime flavors, a testament to the endless possibilities of low-carb baking, and a reminder that delicious desserts can be enjoyed by all, regardless of dietary restrictions. Give it a try and let the magic of homemade baking brighten your table this Easter season!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto Lemon Cake with Blackberry Mascarpone Frosting Ingredients
These are the ingredients necessary to make Keto Lemon Cake with Blackberry Mascarpone Frosting.
- Oat Fiber - This ingredient helps with the texture of keto baked goods. Since it is an insoluble fiber it does not add any carbs.
- Whey Protein Isolate - This ingredient add protein as well as helps keto baked goods to retain a moist texture.
- Mascarpone - Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk providing a creamier texture and richer flavor.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Lemon Cake with Blackberry Mascarpone Frosting Instructions
This is a basic breakdown of the steps involved in making Keto Lemon Cake with Blackberry Mascarpone Frosting. You will find the full directions in the recipe card at the bottom of the post.
Cook the lemon curd in the microwave on high in one-minute increments, whisking well after each minute until the mixture thickens enough to the back of a spoon.
Divide the lemon cake batter evenly between the prepared cake pans.
When the whipping cream mixture has thickened, add the mascarpone and blackberry jam and whip just until firm
Place one layer on a cake plate or cardboard round and pipe a ring of the frosting around the edge. Spread 1/3 of the lemon curd on the layer inside of the ring of frosting.
Helpful Hint: 💡: To ensure your cake layers bake evenly, rotate the cake pans halfway through the baking time.
📖VARIATIONS
- Raspberry Delight - Add cooked and crumbled sausage for a heartier, meaty stuffing.
- Coconut Lemon Paradise - Add shredded coconut to the cake batter for a tropical twist, and garnish the frosted cake with toasted coconut flakes for added texture.
- Mixed Berry Medley - Use a mixture of fresh berries, such as strawberries, raspberries, and blueberries, to create a colorful and vibrant topping for the frosted cake.
- Lemon Blueberry Twist: Fold fresh or frozen blueberries into the cake batter before baking and use sugar-free blueberry jam in the frosting.
🍽Equipment
This is the equipment you will need to make Keto Lemon Cake with Blackberry Mascarpone Frosting.
- 2 Large Mixing Bowl
- Whisk
- Microwave
- 2 8-inch cake pan
- Stand Mixer
- Measuring cups and spoons
- Hand mixer
- Piping bag and tips
- Frosting spatula
Storage
Refrigeration:
- After assembling the cake, cover it and refrigerate for at least 8 hours or overnight before serving.
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Freezing:
- Flash Freeze: Place the assembled cake, uncovered, on a baking sheet or plate and freeze it for about an hour. You can also freeze individual slices.
- Double Wrapping: After the initial freezing, remove the cake from the freezer and tightly wrap it in plastic wrap. Then, wrap it again with aluminum foil.
- Labeling: Before placing the wrapped cake in the freezer, label it with the date and contents.
- Storage: Store the wrapped cake in the freezer for up to 2-3 months.
- Thawing: When ready to enjoy, thaw the cake overnight in the refrigerator. Allow it to come to room temperature before serving.
These instructions will help ensure that your cake stays fresh and delicious, whether refrigerated or frozen, and that the frosting remains intact during storage.
💭Top tip
For the best flavor, allow the assembled cake to chill in the refrigerator for at least 8 hours or overnight before serving. This allows the flavors to meld together and results in a more delicious cake.
FAQ about Keto Lemon Cake with Blackberry Mascarpone Frosting
Unfortunately, you cannot use coconut flour instead of almond flour as it is extremely absorbent so the ingredient ratios would need to change.
Yes, if you prefer a plain mascarpone frosting without the blackberry flavor, you can omit the blackberry jam. The frosting will still be deliciously creamy and complement the lemon cake well. You can also substitute another sugar-free jam in its place.
Yes, this cake is perfect for making in advance for special occasions. You can bake the cake layers and prepare the lemon curd and frosting ahead of time. Assemble the cake the day before serving, refrigerate overnight, and allow it to come to room temperature before serving.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Christmas Spice Cake
- Keto Blueberry Cream Cheese Coffee Cake
- Keto No-Bake Lemon Cheesecake
- Keto Banana Pudding Cheesecake
- Keto Carrot Cake
- Keto Chocolate Blackout Cake
Keto Lemon Cake with Blackberry Mascarpone Frosting
Equipment
Ingredients
For the Lemon Curd
- 1/2 cup unsalted butter
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 3 large eggs + 1 egg yolk
- 1 cup freshly squeezed lemon juice
For the Lemon Cake
- 2/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Oat Fiber
- 1/4 cup whey protein isolate unflavored
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2/3 cup Besti Monk Fruit and Allulose crystalized sweetener
- 8 large eggs
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 5-6 drops liquid sweetener to taste
For the Frosting
- 2 cups heavy whipping cream chilled
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 2 cups mascarpone cheese chilled
- Zest from a large lemon
- 4-6 tablespoons sugar-free blackberry jam
For the Sugared Berries (optional)
- 1/4 cup water
- 1/2 cup Besti Monk fruit and Allulose Sweetener divided
- Fresh blackberries
Instructions
To make the Lemon Curd
- 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.
- Whisk in the sweetener, and lemon juice, and whisk until smooth, then whisk in the eggs.
- 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.
- 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.
To make the Lemon Cake
- Preheat the oven to 350 F.
- Grease two 8-inch round cake pans with butter and line the pans with circles of parchment paper.
- In a large bowl, whisk together the coconut flour, oat fiber, protein isolate, baking powder, and salt; set aside.
- In a separate large bowl, use a hand mixer or stand mixer to whip the butter and granulated sweetener until well combined.
- 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.
- Add the dry ingredients and mix by hand until just incorporated.
- 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.
- Let the layers rest for about 10 minutes before removing from the pans to cooling racks to cool completely.
To make the Frosting
- In a large mixing bowl, whip the heavy whipping cream with a hand mixer.
- As you whip the cream, add in the sweetener and extract.
- When thickened, add the mascarpone and blackberry jam and whip just until firm.
- Stir in the lemon zest by hand and refrigerate until ready to frost the cake. *See Notes
To assemble the Cake
- To assemble, slice each cake round in half horizontally.
- Place one layer on a cake plate or cardboard round and pipe a ring of the frosting around the edge.
- 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.
- 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.
- Repeat until all four layers of cake are assembled.
- Cover the top and sides of the assembled cake with the remaining frosting.
- Cover and refrigerate for at least 8 hours or overnight before serving.
To make the Sugared Berries
- In a microwave-safe container, combine the water and 1/4 cup of sweetener. Stir together briefly.
- Microwave for 1 minute to create a simple syrup.
- Carefully remove from the microwave and stir in any remaining sweetener granules. Allow the simple syrup to cool for 5-10 minutes.
- Once the syrup has cooled, dip your berries into the syrup and then roll into the remaining sweetener.
- Set on a plate or pan and allow the syrup and sugar to dry and harden. This will take 5-10 minutes
- Once the berries have hardened decorate the top of the cake with the sugared berries.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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p cairnes
is there a printable version of this recipe? if so, would you please post it so i don't have to use so much paper to print it out.
thank you.
bobbiskozykitchen
Thank you for letting me know the recipe card was not showing. I have fixed it now and you can save the recipe to your collections and print it as well.