This Keto Lemon Magic Custard Cake has an ethereal texture and bright lemon flavor that will make it hard to stop at just one slice! Low carb and gluten free. Preheat the oven to 325 degrees Fahrenheit. Line a 8 x 8 square baking dish with parchment paper or foil. Beat the egg whites until stiff and set aside.
A creamy egg fast lemon pudding custard with less than 1 gram total carb per serving. It’s perfect for those on a very low carb keto diet. In medium saucepan, melt together mascarpone cheese and butter. Whisk in egg yolks. Continue to cook on low heat, stirring occasionally until custard thickens. Remove from heat.
Step 1. Preheat the oven to 180℃ (350F). I use a fan-forced oven. For a static oven use 200℃ (400F). Place all the cake ingredients into a stand mixer or bowl. Step 2. Mix until evenly combined. (The batter will be really stiff). Step 3. To make the sugar free lemon curd; melt butter over moderate heat.
In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter.