Sugar Free Lemon Mug Cake (Low Carb Recipe)
Big flavour, light texture and ready in 3 minutes: Try this easy sugar free lemon mug cake with a deliciously zingy lemon glaze.
Servings 2
Calories 249kcal
Ingredients
For the cake
- 4 tbsp almond flour extra fine
- 2 tbsp double/heavy cream
- 1 1/2 tbsp powdered sweetener (So Nourished)
- 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 (So Nourished)
Instructions
- 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.
Video
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.
Nutrition
Calories: 249kcal | Total Carbohydrates: 5.3g | Protein: 6.8g | Fat: 23.5g | Saturated Fat: 10.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 139mg | Sodium: 49mg | Potassium: 76mg | Fiber: 1.6g | Sugar: 1.6g