Another classic British cake that I absolutely love! It takes a bit to make as there are 3 parts to it, but it is well worth the effort. This recipe is gluten free, low carb, kept and paleo friendly & sugar free.
PREPARATION & COOKING TIME: 50 mins
INGREDIENTS for 8 slices:
1 recipe of keto short crust pastry
1 recipe of lemon curd
1/2 teaspoon cream of tartar
15gr xylitol
5gr stevia
- prepare the lemon curd, but instead of using the whole 3 eggs, set 2 egg whites aside, so use for the curd 2 egg yolks and a whole egg. Once done, set aside to cool down
- Once the lemon curd is done and set aside, preheat oven at 350F/ 175C
- prepare the keto short crust pastry and then set aside to cool for a few minutes
- while the short crust is cooling whisk the egg whites
- once firm, add the cream of tartar, xylitol and stevia and continue whipping till you get very firm peaks
- place the lemon curd on top of the short crust pastry, then pipe the egg whites on top
- place in the oven for 25mins or until you get a very golden top
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 320.0 |
fat | 30.0 |
of which saturated | 14.5 |
carbohydrates | 5.4 |
of which sugars | 1.9 |
fibre | 3.0 |
protein | 20.6 |
salt | 0.2 |
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