Calling all lemon lovers! 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!
This Keto Lemon Magic Custard Cake (or simply Magic Cake) is my first attempt at replicating the classic magic cake, which uses a single batter that separates into three layers during baking. In a typical magic cake, you end up with a dense bottom layer, custardy middle layer, and ethereal light and spongy layer on top.
This Keto Lemon Magic Cake produced a much lighter texture than the classic, which I didn’t mind at all. In fact, the contrast between the smooth custard and slightly grainy “cake” top, was so pleasing, that it was hard to stop eating them!
Because I was losing daylight, I didn’t cool this Keto Lemon Magic Custard Cake as long as I should have before cutting it into squares, but as you can see in the photo above, they were still plenty sturdy enough to hold and eat.
I’m on the fence about whether I preferred them fully chilled or not. The top was slightly crisp that first day, which I loved, but after spending the night in the refrigerator (a requirement due to the eggs) the top had softened from the moisture and had a more cake-like texture. Not a bad thing, but I really, really loved the contrast in textures in those first couple of hours out of the oven!
Because this Keto Lemon Magic Cake is pretty fragile, you’re going to want to bake it in parchment to prevent sticking, and so that you can easily lift it out of the pan when cooled, for easier slicing and serving. The dusting of powdered erythritol is optional, but does dress the cake up a bit, so I do recommend it.
If you’ve never had magic cake before, then you’re in for a treat with this keto version, which has a unique texture that isn’t quite cake, or flan, or custard, but a delightful combination of all three.
If you try this keto magic cake recipe, do report back and let us know how it turned out! Then, if you can’t get enough of all things lemon, try my wildly popular Keto Lemon Sour Cream Muffins next!
- 5 eggs, room temperature, whites separated from yolks
- 1 teaspoon vanilla extract
- 2/3 cup powdered erythritol
- 1/2 cup unsalted butter, melted
- 1 cup superfine blanched almond flour
- 1/4 cup coconut flour
- 1 3/4 cup unsweetened almond milk, room temperature
- 1/4 cup lemon juice
- 2 tablespoons grated lemon zest
- 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.
- Beat the egg yolks and sweetener together until light.
- Add melted butter and vanilla, then beat until smooth.
- Add the almond flour and coconut flour and beat until fully blended.
- Add the lemon juice and zest, then while beating slowly add the almond milk gradually until everything is well mixed.
- Using a spatula, fold in the egg whites a third at a time.
- Then whisk lightly with a fork for about 10 seconds, or until the batter is mostly combined, but still has bits of egg whites floating on top.
- Pour the batter into the dish, and bake for 70 minutes, or until the top is lightly golden and the cake is firm to the touch.
- Remove from the oven and cool for 1 hour, then refrigerate for 2 or more hours until completely set.
- Carefully remove from the pan and cut into squares.
- Garnish with powdered erythritol if desired.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.