SUGAR FREE LEMON MUG CAKE

895

Big flavour, light texture: Try this easy sugar free lemon mug cake with a deliciously zingy lemon glaze. Low carb, gluten free and keto-friendly.

Well. I’m going to come clean right here and now.

The only reason why we did not own a microwave for years was

1.) because my kids blew up the old one

2.) because we were too lazy to replace it and

3.) we then got used to not having one.

Nutrition Facts

Sugar Free Lemon Mug Cake (Low Carb Recipe)
Amount Per Serving
Calories           249Calories     from Fat 212
% Daily Value*
Total Fat              23.5g               36%
Saturated Fat        10.1g               51%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol         139mg               46%
Sodium                49mg                 2%
Potassium           76mg                 2%
Total Carbohydrates 5.3g             2%
Dietary Fiber 1.6g                            6%
Sugars 1.6g
Protein                     6.8g              14%
* Percent Daily Values are based on a 2000 calorie diet.

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

    1. Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
    2. For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
    3. Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
    4. Transfer batter into your ramekin/small bowl and level the top.
    5. Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
    6. Remove from microwave and turn upside down onto a plate.
    7. For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
    8. Let it cool until the glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.

    Recipe Notes

    If you wish, you could add 1 tsp of poppy seeds.

    For my UK readers: If you want to use ground almonds, you need to add 1-2 additional tablespoons as ground almonds are coarser than almond flour.

LEAVE A REPLY

Please enter your comment!
Please enter your name here