Want to wow the low carb Easter bunny? Serve him a slice of of this moist lemon speckled keto Easter cake! A lemon coconut sponge layer cake is filled with sugar free lemon curd and covered with a keto Swiss meringue butter cream. Speckled for an Easter egg effect.
We topped this lemon Easter cake with toasted coconut and made sugar free white chocolate egg shells but feel free to serve it plain or add your own flourish! Either way, it tastes great. Baked with coconut flour this lemon cake is also gluten-free.
How to make a speckled keto Easter cake
The speckling effect on the cake frosting is simply a mixture of cocoa powder and vanilla (you could use water) which is flicked onto the cake using the ends of a small paint brush. If you don't have a paint brush, a pastry brush will work too.
Keto Swiss Meringue Frosting
For this keto Easter cake, I wanted to try a thicker frosting than a buttercream and made an easy Swiss meringue frosting.
Swiss meringue buttercream is a silky and creamy frosting that is made with egg whites, low carb sweetener and butter. A perfect low carb frosting! The egg whites and low carb sweetener are whipped in a bain-marie into stiff peaks.
Once cooled, the butter is added and the whipping recommences. The mixture gives a slight curdled appearance due to the added fat, but you continue to whip until the mixture emulsifies for a creamy soft frosting.
The low carb sweetner
For both the cake and frosting we used allulose sweetener as this dissolves well with no gritty aftertaste. If you don't have allulose, try monk fruit or erythritol. For the frosting, we recommend that the sweetener is powdered for ease of dissolving.
The white chocolate keto Easter eggs
Using a silicone mini egg mold we make the egg toppings with a sugar free white chocolate recipe. The white went well with the yellow cake colour and they could be filled with a ganache or mousse too.
For the white chocolate we used:
- ¼ cup allulose sweetener
- ½ cup coconut milk powder
- ½ cup cocoa butter
The sweetener and milk powder are mixed together. The cocoa butter is melted in a bain marie, removed from the heat and the dry mixture stirred thoroughly into it.
The white chocolate mixture is then spooned into a silicone egg mold and placed in the freezer to firm until ready for use.
Recipe Tips
Change the colour of the cake to a pastel pink, green or blue. We liked the yellow to match the lemon flavour.
More Keto Easter Recipes to try
Chocolate Covered Strawberries Cake
Chocolate Marzipan Easter Eggs
Frequently Asked Questions
Of course! Try a cream cheese buttercream frosting instead.
If you wish to replace the coconut flour with almond flour, reduce the eggs to 8 and increase the flour volume to 4 cups. The baking time should be about the same but check the sponges after 30 minutes.
Keep this cake in a sealed container in the refrigerator and it should last up to 4 days.
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Keto Easter Cake
Ingredients
Coconut Lemon Cake
- 10 large eggs
- 1 cup allulose or other low carb sweetener
- 1 cup coconut flour
- 1 cup butter softened
- ¾ cup desiccated coconut unsweetened
- 2 teaspoons baking powder
- ½ cup coconut milk tinned
- ¼ cup lemon juice
- ½ teaspoon salt
Swiss Meringue Frosting
- 4 large egg white
- ½ cup allulose
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 1 drop yellow food colouring optional
Filling
- ½ cup lemon curd sugar free
- ½ cup Swiss Meringue Frosting as per this recipe
Speckling
- 1 teaspoon cocoa powder unsweetened
- 1 teaspoon vanilla extract or water
Instructions
Make the Cake
- Preheat the oven to 180C/375F degrees.
- Grease and line two 8 inch springform cake tins with parchment paper.
- In a large mixing bowl, whisk the butter until soft, light and creamy.
- Add the allulose and whisk until smooth.
- Whisk in the eggs, one at a time.
- Add the coconut flour, coconut milk, salt, baking powder, desiccated coconut and lemon juice and whisk until smooth.
- Spoon the cake batter evenly between the two baking tins and bake for 30-40 minutes until the cakes are golden and firm.
- Remove from the oven and set aside to cool.
Make the Frosting
- Whisk together the egg whites and allulose in a heatproof mixing bowl set over a pan of simmering water. Whisk until warm and the allulose has dissolved, for about 3 minutes. Remove from the heat.
- Whisk the mixture until you have large soft peaks and the meringue mixture has cooled. Place in the fridge to keep cool whilst you mix the butter.
- In another large mixing bowl, whisk the butter until light and fluffy.
- Pour in ½ of the egg mixture and whisk until fully incorporated. Then add the rest of the mixture, vanilla, lemon juice and salt.
- Continue whisking until incorporated and the buttercream is light and fluffy.
- If using yellow colouring stir it through until you have the shade you want.
Assemble Cake
- Place one layer of cake onto a cake platter. Spread the lemon curd evenly over the sponge. Spoon the buttercream frosting over the lemon curd layer.
- Place the second layer of the cake on top and spoon the frosting on top and the sides of the cake. Smooth the frosting as evenly as possible.
The Speckling
- Let the cake chill for at least 30 minutes to an hour before speckling
- In a small bowl, combine the vanilla extract and cocoa powder until smooth. Dip a paintbrush in water and then into the cocoa mixture. Splatter all over the cake.
- Decorate the cake with toasted coconut or whatever you choose to use.
Notes
Nutrition
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