3 Minute Lemon Poke Cake Low Carb-
A grain free, gluten free, low carb, keto and paleo, 3 minute lemon poke cake low carb.
My 3 Minute Lemon Poke Cake low carb with a paleo version is a make-over of my Mom’s most loved Lemon Poke Cake recipe. Only this version is made grain free, low carb, or paleo, mini sized, and super fast.
This 3 minute lemon poke cake is a fast, tasty mini cake that can be made in a snap! Made in under 3 minutes, and that includes the cake and the sweet lemony glaze on top.
Called a poke cake, because of all the holes poked into the cake before pouring on the lemon glaze. This enables the yummy glaze to get inside and throughout the cake which makes it extra moist, delicious,. and lemony.
The cake can be 2 or 1 servings depending on how hungry you are. I ate a whole one at the end of shooting the video as I was starving. The next time, I ate only half of the cake with my eggs and coffee at breakfast.
WATCH THE RECIPE VIDEO: Click Arrow Below:
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I used a 16 ounce Ramekin dish this size to make the cake: Ramekin dish
3 Minute Lemon Poke Cake Low Carb-
Lemon Cake Ingredients:
- 3 Tbsp almond flour
- 1 Tbsp coconut flour
- 1 ½ Tbsp Sweetener of Choice: Swerve sweetener for low carb (or other low carb sweetener equivalent) , or can use coconut sugar for paleo option.
- ½ tsp unflavored gelatin powder, like this one *optional, can also use Knox brand.
- ½ tsp baking powder, this one is corn free
- ⅛ tsp sea salt
- 2 Tbsp butter or coconut oil, melted
- 2 tbsp lemon juice
- ⅛ tsp lemon extract
- 1 egg
Lemon Glaze Ingredients:
- 1 ½ Tbsp butter
- 1 ½ Tbsp powdered sweetener of choice: Swerve confectioners for low carb, and ground coconut sugar for paleo (grind in blender until powdered)
- 1 Tbsp heavy cream, or coconut cream
- ¼ tsp lemon extract
Directions:
- In a medium size mixing bowl combine: 3 tbsp almond flour, 1 tbsp coconut flour, 1 ½ tbsp sweetener of choice, ½ tsp baking powder, pinch sea salt and optional gelatin powder. Mix thoroughly. Set aside.
- In a 16 ounce (2 cup) ramekin or glass/ ceramic bowl, combine: 2 tbsp melted butter, 2 tbsp lemon juice, ⅛ tsp lemon extract, and one egg. Mix together.
- Pour dry ingredients into wet ingredients and mix until clump free. Using a rubber scraper spread and flatten the top of batter in ramekin.
- In a microwave oven cook on high for 1 minute and 45 seconds or until center is done. (Can also bake in 400F oven for 12 to 15 minutes). Remove and let cake cool.
- Make the lemon glaze: In a small saucepan over medium heat, melt 1 ½ tbsp butter. Add 1 tbsp heavy cream or coconut cream, and 1 ½ tbsp powdered sweetener. Stir vigorously. Turn off heat.
- Add ¼ tsp lemon extract and stir together. Remove from stove. Set aside.
- Loosen cake from the sides of ramekin with a knife *see video above. Turn ramekin over onto plate * see video above.
- With a toothpick, poke holes all over the top of the cake. Pour the lemon glaze over the top of the cake. Spread glaze around evenly with a knife (the glaze gets more solid once it cools off). Sprinkle with optional lemon zest.
Nutritional Data for Low Carb Version (using Swerve sweetener): Yield: 1 cake, Servings: 2 pieces (half of cake), Cal: 320, Carbs: 6 g, Net Carbs: 4 g, Fiber: 2 g, Fat:25 g, Saturated Fat: 15 g, Protein: 7 g, Sugars: 1 g. (Whole entire cake is 8 g net carbs)
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below
A low carb and grain free, 3 minute, mini lemon poke cake with a paleo version that is yummy and can be made in snap.
- 3 Tbsp almond flour
- 1 Tbsp coconut flour
- 1 ½ Tbsp Sweetener of Choice: Swerve sweetener for low carb (or other low carb sweetener equivalent) , or can use coconut sugar for paleo option.
- ½ tsp unflavored gelatin powder , *optional
- ½ tsp baking powder ,
- ⅛ tsp sea salt
- 2 Tbsp butter or coconut oil , melted
- 2 tbsp lemon juice
- ⅛ tsp lemon extract
- 1 egg
- 1 ½ Tbsp butter
- 1 ½ Tbsp powdered sweetener of choice: Swerve confectioners for low carb , and ground coconut sugar for paleo (grind in blender until powdered)
- 1 Tbsp heavy cream , or coconut cream
- ¼ tsp lemon extract
- In a medium size mixing bowl combine: 3 tbsp almond flour, 1 tbsp coconut flour, 1 ½ tbsp sweetener of choice, ½ tsp baking powder, pinch sea salt and optional gelatin powder. Mix thoroughly. Set aside.
- In a 16 ounce (2 cup) ramekin or glass/ ceramic bowl, combine: 2 tbsp melted butter, 2 tbsp lemon juice, ⅛ tsp lemon extract, and one egg. Mix together.
- Pour dry ingredients into wet ingredients and mix until clump free. Using a rubber scraper spread and flatten the top of batter in ramekin.
- In a microwave oven cook on high for 1 minute and 45 seconds or until center is done. (Can also bake in 400F oven for 12 to 15 minutes). Remove and let cake cool.
- Make the lemon glaze: In a small saucepan over medium heat, melt 1 ½ tbsp butter. Add 1 tbsp heavy cream or coconut cream, and 1 ½ tbsp powdered sweetener. Stir vigorously. Turn off heat.
- Add ¼ tsp lemon extract and stir together. Remove from stove. Set aside.
- Loosen cake from the sides of ramekin with a knife *see video above. Turn ramekin over onto plate * see video above.
- With a toothpick, poke holes all over the top of the cake. Pour the lemon glaze over the top of the cake. Spread glaze around evenly with a knife (the glaze gets more solid once it cools off).
- Sprinkle with optional lemon zest if desired and serve.
*all nutritional data are estimates based on the products I used*
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- Lemon Cream Cake Pops
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- No Bake Chocolate Lemon Balls
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- Easy Berry Lemon Cream Parfaits
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- Lemon Blueberry Poke Cake
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Hello, I just doubled the recipe and put it in an 8 X 8 pan. Well, it can out tasting great but it was mushy and crumbly. I baked it for about 25 minutes. Any ideas? . I also put the sauce on before I could put it back in the oven to cook more but the sides were turning dark.
Yoli, I have not tried it in the oven in a cake pan. Not sure, but it might need to be at least tripled or more to do that.
Love lemon cake! Any chance I might be able to use something other than gelatin? Not a fan of it. Maybe xanthum gum? Your thoughts?
You can leave out the gelatin.
I did not use that ingredient and mine turned out perfect, I did use a real lemon and I did not use lemon extract, I also added a Tbsp of chia seeds and a 2Tbsp of unsweetened coconut. This will be my “go to” lemon cake recipe
Very creative!
What would happen if you cut through the middle and added a sugar free lemon jelletine filling ?
Beach Bum, I think that is a delicious idea that should happen!
Can you tell me how to make this in a regular-sized cake? My granddaughter loves lemon anything, and her birthday is coming up. I would love to make a big one. Thank you so much.
Hi Joan, you could double my lemon blueberry poke cake recipe and leave out the berries. https://beautyandthefoodie.com/paleo-lemon-blueberry-poke-cake/
I made this tonight and it was THE BEST single serving anything I have made low carb. Thanks for the fantastic recipe!
Actually, it is 2 servings. 4 stars!
Thank you so much, Debra! Your enthusiasm and kind words have really made my week!
wow thank you this looks very good cant waitto try xx
Thank you, Lyne 🙂
Thank you so much for this. This is the cake I’d had for years as my birthday cake… except back then we used a Sara Lee frozen butter poundcake for the cake… soaked it with lemonade concentrate, then frosted it with prepared (tub) frosting. (Yeah, I know. But in our defense, we live down south and my birthday’s in the height of summer… so baking was definitely not on the agenda.) When I found out I had celiac disease, there went my beloved birthday cake. (Yes, I cried.) Then… I needed to get back to low-carb… so ever since, I’ve been struggling to figure out how to make a 2-serving, low-carb, gluten-free, minimal baking lemonade cake; when I saw this link, I almost fell out of my chair! Here’s the VERY thing I need! Again… I cried… but this time in joy and relief. ^_^ Thank you from the bottom of my heart!
Awe, thank you so much, Sylvia for your very kind words. I still just about cry when my Mom makes her lemon poke cake with white flour full of gluten, a box of lemon Jello and a whole box of confectioner sugar and lemon concentrate in the frosting. It was my favorite cake growing up. I had to make a quick healthy, GF version, so when she brings one over for my kids and hubby I won’t feel bummed out.
Love your excellent video and remake of our favorite lemon cake recipe used down the, “uninformed,” decades. Thank you! Love, Mom
Thanks Mom. We love that cake!
Such gorgeous photos, lemon is my favourite flavour for recipes I cant wait to try this..
Thank you Vanessa 🙂
Hi Stacey, in the recipe you have 1/2 tsp gelatin but in the video it says 1 tsp. Which is correct? Thanks!
Hi Peg,
It is 1/2 tsp gelatin. The video had a typo I missed and now I can’t edit it without deleting the whole video and starting all over again. I was wondering when someone would notice! Your the only one so far. Good eyes!
Maybe it’s the southern in me, but I just love the concept of a poke cake. By all means, let all of the delicious glaze get all inside the cake!
Thank you Rachel 🙂 Here’s to Southern Belles.
This looks incredible! I haven’t made a poke cake since I was a kid, helping my Grandma.
Thanks Amanda 🙂 My mom used to make them all the time.
I love this idea for an easy yet indulgent treat! You can’t go wrong with lemon and that sauce looks incredible!
Thank you so much Kendra 🙂
Lemon desserts are my ultimate weakness even above and beyond my chocolate addiction! I love that you made this single serving as well because I never need extra sweets around!
Me too Kari! I grew up with lemon trees, and as a toddler I ate the lemons all over the lawn in the yard (even the rotten ones).
Quick and easy to prepare. Love it!
Thank you Darryl 🙂
Love this – lemon cakes are always my weakness. And I love that this only takes a few minutes to put together. Fab!
Thank you Jo 🙂
Love this super fancy mug cake! So moist and delicious <3
Thanks Cristina 🙂
I love all things lemons and this is the perfect quick fix for when that craving hits! It looks so moist and delicious!
Thank you Jessica 🙂
Omgosh it looks divine! Wonder if I could find an egg alternative 🤔
Corinna, I have not tried an egg substitute with this recipe. Not sure if it would work.
I can’t believe these can be made in 3 minutes! Looks sooo amazing. I must try this.
Thank you so much Jean 🙂
It’s too dangerous for me to know I can have cake in three minutes flat! This is beautiful, too. Can’t wait to test the ropes. Love the lemon – totally craving those fresh flavours for summer.
Thanks Irena 🙂
This sounds amazing! I’ve never heard of a poke cake before but love the idea of letting all that delicious sauce seep through 🙂
Thank you Dana 🙂
YUM ! This is delicious ! Love the color and how cute it is !
Thank you ChihYu 🙂
I bet this cake is so delicious! So perfect for this time of the year. I LOVE lemon cake!
Thank you Emily 🙂
I love love love LOVE lemon treats! Can’t wait to make this!
This is so special! And so easy! I am putting this on my bucket list for my older girls to make this summer!
Thank you Renee 🙂
Your dessert sure looks creamy and refreshing. can’t wait to have it on the table. thanks for sharing
Thank you Albert.
This lemon cake is super cute and looks delish! I would definitely not have a problem polishing this off all by myself!
Thank you Bethany 🙂 Have a great weekend