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3 Minute Lemon Poke Cake Low Carb

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3 Minute Lemon Poke Cake Low Carb-

A  grain free, gluten free, low carb, keto and paleo, 3 minute lemon poke cake low carb.

3 Minute Lemon Poke Cake Low Carb & Paleo- A fast and simple tasty treat!

  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- ABOVE THE POST

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3 Minute Lemon Poke Cake Low Carb & Paleo- A fast and simple tasty treat!

I used a 16 ounce Ramekin dish this size to make the cake: Ramekin dish

3 Minute Lemon Poke Cake Low Carb & Paleo.

3 Minute Lemon Poke Cake Low Carb-

Lemon Cake Ingredients:

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:

  1. 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.
  2. 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.
  3. Pour dry ingredients into wet ingredients and mix until clump free. Using a rubber scraper spread and flatten the top of batter in ramekin.
  4. 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.
  5. 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.
  6. Add ¼ tsp lemon extract and stir together. Remove from stove. Set aside.
  7. Loosen cake from the sides of ramekin with a knife *see video above. Turn ramekin over onto plate * see video above.
  8. 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

 

4.89 from 17 votes
3 Minute Lemon Poke Cake Low Carb & Paleo- A fast and simple tasty treat!
Print
3 Minute Lemon Poke Cake Low Carb
Prep Time
1 min
Cook Time
2 mins
Total Time
3 mins
 

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.

Cuisine: baked goods
Servings: 2
Calories: 320 kcal
Author: Stacey
Ingredients
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 , *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
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
Instructions
  1. 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.
  2. 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.
  3. Pour dry ingredients into wet ingredients and mix until clump free. Using a rubber scraper spread and flatten the top of batter in ramekin.
  4. 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.
  5. 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.
  6. Add ¼ tsp lemon extract and stir together. Remove from stove. Set aside.
  7. Loosen cake from the sides of ramekin with a knife *see video above. Turn ramekin over onto plate * see video above.
  8. 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).
  9. Sprinkle with optional lemon zest if desired and serve.

Recipe Video

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts
3 Minute Lemon Poke Cake Low Carb
Amount Per Serving
Calories 320 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Minute Lemon Poke Cake Low Carb & Paleo- A fast and simple tasty treat!

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Comments

  1. Never mind my previous comment. I don’t know what was going in with my recipes site. I ended up with 5 net carbs per serving. Thank you!

    Reply

  2. Hi, it would be great if you could amend this to show exactly the ingredients you based your nutrition on. 3.5 tablespoons of butter alone is worth 300 calories. I used what you had listed and even without counting the Swerve I come up with at least 11 net carbs in one serving. I’d love to compare it to how you got your nunbets. The recipe is pretty good. I did mine in the microwave and it’s a lot whiter than yours but I didn’t use extract.

    Reply

  3. 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.

    Reply

  4. 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?

    Reply

  8. 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!

    Reply

    • 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.

      Reply

  9. Love your excellent video and remake of our favorite lemon cake recipe used down the, “uninformed,” decades. Thank you! Love, Mom

    Reply

  11. Hi Stacey, in the recipe you have 1/2 tsp gelatin but in the video it says 1 tsp. Which is correct? Thanks!

    Reply

    • 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!

      Reply

  12. 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!

    Reply

  22. 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.

    Reply

  23. This sounds amazing! I’ve never heard of a poke cake before but love the idea of letting all that delicious sauce seep through 🙂

    Reply

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