I’m a bit obsessed with King Arthur’s Keto Cake Mixes these days! They’re easy, because all of the dry ingredients are measured out, and they can be enhanced by the addition of other flavors. The other thing I really like about the cakes made from these mixes is that the cake is light and moist…and it stays flavorful and moist for days! In this cake, I simply exchanged butter for part of the oil called for and added lemon zest. Also, I baked it in a special Charlotte-style cake pan that gives the illusion that ladyfingers encircle the outside of the cake. The result is spectacular, but actually required very little effort! This Lemon Meringue Cake was a huge hit at a recent family celebration, enjoyed by everyone, whether they normally eat low carb or not. Looking for a fun spring dessert? This may be it!
Low Carb Lemon Meringue Cake
Serves 8
Cake:
King Arthur Keto Yellow Cake Mix (use melted unsalted butter in place of half of the oil, otherwise follow box instructions)
And add the zest of one lemon to the batter
Lemon Meringue Filling:
1 1/4 cup water
2 ½ teaspoons dry gelatin powder (unflavored)
½ cup allulose/erythritol blend sweetener
Zest of 2 lemons
½ cup fresh squeezed lemon juice (3-4 lemons)
2 tablespoons unsalted butter
4 egg yolks, beaten
1/4 cup heavy cream
Swiss Meringue Topping:
½ cup allulose
2 large egg whites
1. Cake: Preheat oven to 375° F. Set aside 2 teaspoons of the dry cake mix for dusting the pan. Brush the Charlotte cake pan with melted butter and dust with the reserved 2 teaspoons of dry cake mix; set aside.
2. Follow the directions on the box of keto cake mix, except substitute melted unsalted butter for half of the oil and add the zest of one lemon. Optional, you can also add 1/2 teaspoon butter cookie emulsion for extra flavor or vanilla extract.
3. Spread the batter into the prepared baking pan. Tap the pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Bake until golden and a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes or until the internal temperature reaches between 190 - 200°. Let cool and pan for 10 minutes. Invert cake onto a wire rack and let it cool completely. (If you do not have a Charlotte cake pan, you may use an 8 inch springform pan.)
4. Lemon Filling: Place the water in a heavy sauce pan and sprinkle the gelatin over the water. Allowed to sit for five minutes until the gelatin is well hydrated. Whisk the gelatin and water over low to medium heat until the gelatin dissolves. Add sweetener, butter, zest and lemon juice.
5. Temper the egg yolks by whisking, 1/2 cup of the hot lemon mixture slowly into them, whisking continuously. Off the heat, slowly add the tempered egg yolks back to the sauce pan of lemon mixture while whiskey. Return the saucepan to low heat for 4 to 5 minutes, do not boil. Add 1/4 cup heavy cream and whisk to combine. Taste and adjust sweetness as desired.
6. While the lemon filling mixture is still warm, poke the center part of the cake with a chopstick and drizzle about 1/2 cup of the lemon liquid over the holes. Cover the cake with plastic wrap and refrigerate.
7. Allow the remaining lemon filling to cool in the refrigerator for a few hours to thicken into a soft gel before spooning it onto the cake.
8. Transfer the cake to a serving plate. Fill with the thickened gel filling, spreading with an offset spatula. Return the cake to the refrigerator, uncovered, to cool and completely set.
9. Swiss Meringue: In heat proof bowl of a standing mixer, whisk together the aulos and egg whites by hand. Place the bowl over a saucepan of simmering water. Cook, whisking frequently, until the aulos completely dissolves, and an instant thermometer registers 120 to 130°. Make sure that the bottom of the bowl does not touch the simmering water!
10. Carefully return the bowl to the standing mixer. Using the whisk attachment, beat at high speed until stiff peaks form, and the bowl is cool to the touch, 2 to 3 minutes. Use immediately. Makes about 2 cups.
11. If desired, place, the Swiss Meringue into a large pastry bag fitted with a star piping tip. Pipe meringue as desired. If you do not have a piping bag, just dollop the Swiss Meringue onto the top of the set lemon filling. Using a hand held kitchen torch, carefully brown the meringue as desired. Serve immediately or refrigerate. (The meringue will stay in good shape for 4-5 hours, but will begin to deteriorate into a less firm foam the longer it sits, so it is best to serve the cake within several hours of piping the meringue.)
Nutritional Information per serving: 291 calories, 18.3 g carbohydrates (12.3 g dietary fiber, 2.7 g sugars, 2 g sugar alcohols), 24.9 g total fat (10.8 g saturated fat, 0 g trans fat), 254 mg cholesterol, 337 mg sodium, 96.7 mg calcium, 200 mg potassium, 2 mg iron, 198 IU Vit A, 10 mg Vit C, 8.8 g protein. Net carbs per serving: 4 grams
Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission.
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