3 Minute Lemon Poke Cake Low Carb

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:

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

4.91 from 10 votes

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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 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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