Big flavour, light texture: Try this easy, moist and sugar free lemon mug cake with a deliciously zingy lemon glaze. Low carb, gluten free, keto and suitable for diabetics.
For the cake
For the glaze
- 1 tbsp unsalted butter
- 1 tbsp double/heavy cream
- squeeze of lemon juice
- 1 tbsp powdered sweetener
Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
Transfer batter into your ramekin/small bowl and level the top.
Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
Remove from microwave and turn upside down onto a plate.
For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
- Let it cool until the glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.
- Enjoy & thanks for sharing! 😀
If you wish, you could add 1 tsp of poppy seeds.
Source & Picture: Morva for Flickr