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What you'll need:
For the cake:
- 1 package Keto Queen Kreations Yellow Cake Mix (2 packages if using 9' pans)
- 1 cup of lavender infused water
- 1 package of Vital Proteins lavender lemon collagen beauty (optional)
Lemon Ricotta Frosting:
- 1 cup ricotta cheese
- 2 oz cream cheese, softened
- 4 TBSP butter, softened
- 4 TBSP heavy cream
- 1 cup swerve confectioners
- 1 -2 TBSP lemon juice
- Food coloring if desired
Lemon Curd Filling:
- 1 cup erythritol
- 1/4 cup xanthan gum
- 1 cup water
- 4 egg yolks, slightly beaten
- 1/3 cup fresh lemon juice
- 2 TBSP butter
How to prepare:
- Preheat oven to 350 degrees F
- In 1 large bowl, prepare cake mix as directed but, substitute 1 cup of almond milk for 1 cup of lavender water
- Divide mix between 2 6" baking pans or 1 9" for single layer cake
- Bake until toothpick comes out clean, 30 minutes
- While cake is baking make frosting and filling
Frosting:
- In a large bowl, beat butter and cream cheese
- Add ricotta cheese, mix together
- Add in remaining ingredients and mix until combined
- Set aside in refrigerator until ready to frost the cake
Filling:
- In a saucepan, combine water, sugar and Xanthan Gum.
- Bring to a boil and allow it to thicken approx. 2-3 mins
- Remove from heat and slowly add in beaten egg yolks, mix well
- Put pan back on medium heat and bring sauce to a boil, stirring constantly for 2 minutes
- Remove from heat, add in lemon juice and butter.
- Stir well and set aside to cool
ENJOY!
Cake made by @strickley.keto using the lemon curd recipe from @keeping.it.low.carb
Lemon Curd recipe from