Keto-Low-Carb Creamy Custard Cake

Ingredients:

For the Custard Filling:

2 egg yolks
2 tablespoons of granulated erythritol or your preferred keto-friendly sweetener
2 tablespoons of almond flour or coconut flour
300 g of unsweetened almond milk or coconut milk
Lemon zest to taste

For the Cake Batter:

Instructions:

To prepare the custard, in a saucepan, whisk together the egg yolks and granulated erythritol until well combined. Add the almond or coconut flour and gradually whisk in the almond or coconut milk. Add lemon zest for flavor. Cook over low heat while continuously whisking until the custard thickens. Remove from heat, discard the lemon zest, and set aside to cool.
In a mixing bowl, add the eggs and whisk them with an electric mixer. Add the granulated erythritol, lemon zest, almond or coconut milk, melted coconut oil or butter, almond or coconut flour, vanilla extract, and baking powder. Mix until the batter is smooth.
Preheat your oven to 180°C (350°F).
Line a 24 cm cake mold with parchment paper.
Pour the cake batter into the mold.
Using a piping bag, create a spiral pattern by adding the custard on top of the cake batter.
Sprinkle the chopped almonds (or pine nuts if preferred) evenly over the top.
Bake for 45 minutes or until the cake is firm and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool.
Dust the cooled cake with powdered erythritol or your preferred keto-friendly powdered sweetener to taste.

Nutrition Information (per serving, assuming 10 servings):