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.
Read: Keto Raspberry Chocolate Mug Cake
Cuisine: Low Carb / Keto | Sugar Free
Cook Time: 1 Min | Prep Time: 2 Mins | Total Time: 3 Mins | This Recipe Makes : 2 Servings
Per Serving : 249 Calories | 23.5 g Fat | 5.3 g Carbohydrates | Fiber 1.6 g | 6.8 g Protein
Ingredients
For the cake
- 4 tbsp almond flour extra fine
- 2 tbsp double/heavy cream
- 1 1/2 tbsp powdered sweetener
- 1 egg
- 2 tbsp lemon juice
- 1/2 tsp baking powder
For the glaze
- 1 tbsp unsalted butter
- 1 tbsp double/heavy cream
- squeeze of lemon juice
- 1 tbsp powdered sweetener
Instructions
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Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
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For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
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Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
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Transfer batter into your ramekin/small bowl and level the top.
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Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
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Remove from microwave and turn upside down onto a plate.
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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! 😀
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Recipe Notes
If you wish, you could add 1 tsp of poppy seeds.
Source & Picture: Morva for Flickr
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