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 makeover of my Mom’s most loved Lemon Poke Cake recipe.
Only this version is made grain-free, low-carb, 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.
This is 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 serving, 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 for breakfast.
WATCH THE RECIPE VIDEO
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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 tablespoon Sweetener of Choice: low-carb sweetener for low carb (or other low carb sweetener equivalent) , or can use coconut sugar for paleo option.
- ½ teaspoon unflavored gelatin powder, like this one *optional, can also use Knox brand.
- ½ teaspoon baking powder, this one is corn free
- ⅛ teaspoon sea salt
- 2 tablespoon butter or coconut oil, melted
- 2 tablespoon lemon juice
- ⅛ tsp lemon extract
- 1 egg
Lemon Glaze Ingredients:
- 1 ½ tablespoon butter
- 1 ½ tablespoon powdered sweetener of choice: low carb powdered sweetener, or ground coconut sugar for paleo (grind in blender until powdered)
- 1 tablespoon heavy cream, or coconut cream
- ¼ teaspoon lemon extract
Directions:
- In a medium size mixing bowl combine: 3 tablespoon almond flour, 1 tablespoon coconut flour, 1 ½ tablespoon sweetener of choice, ½ teaspoon 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 tablespoon melted butter, 2 tablespoon lemon juice, ⅛ teaspoon 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 tablespoon butter. Add 1 tablespoon heavy cream or coconut cream, and 1 ½ tablespoon powdered sweetener. Stir vigorously. Turn off heat.
- Add ¼ teaspoon 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
📖 Printable Recipe Card
3 Minute Lemon Poke Cake Low Carb
Ingredients
Lemon Cake Ingredients:
- 3 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 ½ tablespoon low carb sweetener or can use coconut sugar for paleo option.
- ½ teaspoon unflavored gelatin powder , *optional
- ½ teaspoon baking powder ,
- ⅛ teaspoon sea salt
- 2 tablespoon butter or coconut oil , melted
- 2 tablespoon lemon juice
- ⅛ teaspoon lemon extract
- 1 egg
Lemon Glaze Ingredients:
- 1 ½ tablespoon butter
- 1 ½ tablespoon low carb powdered sweetener or ground coconut sugar for paleo (grind in blender until powdered)
- 1 tablespoon heavy cream , or coconut cream
- ¼ teaspoon lemon extract
Instructions
- In a medium size mixing bowl combine: 3 tablespoon almond flour, 1 tablespoon coconut flour, 1 ½ tablespoon sweetener of choice, ½ teaspoon 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 tablespoon melted butter, 2 tablespoon lemon juice, ⅛ teaspoon 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 tablespoon butter. Add 1 tablespoon heavy cream or coconut cream, and 1 ½ tablespoon powdered sweetener. Stir vigorously. Turn off heat.
- Add ¼ teaspoon 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.
Video
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Notes
Nutrition
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Michelle says
Now can I substitute all almond flour for coconut flour allergic to coconut
Stacey says
Michelle, you can use almond flour, but use four times the amount.
Leanne says
I see that the gelatin is optional. What is the difference in the cake of you omit it? What does it contribute to the recipe?
Thanks! This looks yummy!
Stacey says
Hi Leanne, The gelatin only makes the cake a little sofer.
Simona Callas says
I've made this cake and it's absolutely delicious <3 Thank you so much for sharing the recipe <3
Stacey says
Simona, thank you so much for trying the recipe & for your kind words.
Sherri says
Love it! Even though I forgot to put the sweetener in! After I poke it and put the sweet topping on, it was plenty sweet. I have never used gelatin on mug cakes but will from now on. It definitely gives it more definition. Thanks.
Stacey says
Thank you so much, Sherri, for trying the recipe & for your very kind words.
Pamela says
I love this lemon poke cake and would like to make a larger version for my father’s 70th. Most the our family is keto. The recipe can increase the amounts for me, but what might the cook time be if I do it in a 9” round in the oven?
Stacey says
Pamela, I'm thinking anywhere from 20 to 30 minutes at 350F but will take some checking with a toothpick in the center periodically throughout the last 10 minutes of cooking time.
Krista says
Did you ever try a larger version in the oven? Tips?
Stacey says
I have a similar larger skillet oven version here: https://beautyandthefoodie.com/keto-lemon-skillet-cake/
Erin says
I had to make 10 lemon curd sheet cakes with icing today. It was a little challenging as I’m keto. I just kept telling myself I can make one when I get home; one of those mug cakes I keep reading about. I’ve never make a keto dessert. So from the bottom of my heart, thank you for one of the best desserts I’ve ever had, period. PS: Inused lemon zest as I didn’t have lemon extract.
Stacey says
Thank you so much, Erin, for trying the recipe and your kind words! I know the feeling, I had to make 2 dozen traditional Death By Chocolate cupcakes for my son's drama production and it was pure torture!
Annemarie says
This is so incredibly easy! And the glaze is delicious.
Stacey says
Thank you, Annemarie 🙂
Mimi says
I can't believe this lemon poke cake is a 3-min one! Such a great, healthy and easy recipe - I can't wait to try it! 😉
Stacey says
I hope you love it, Mimi 🙂
Hope says
I love lemon desserts - very excited to try this paleo version of a poke cake! Love how quick and easy it is to make, we don't have a microwave but baking for 12-15 minutes still is pretty quick for a dessert,, can't wait to try it!
Linda says
I don't mind spending 3 minutes for this cake. I mean who can say no to a grain-free low-carb cake like this!
Kelly says
Happy birthday to me! I definitely want this at my next special occasion!
paleoglutenfreeguy says
I love poke cakes and it's so hard to find a good paleo one! And that glaze! This looks fantastic.
Megan Stevens says
We will love this! Lemon desserts are our favorite. Thank you!
Kim says
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!
Stacey says
Mine gets wonky too sometimes and I have to calculate it by hand.
Kim says
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.
Stacey says
Hi Kim, are you factoring in that there are 2 servings per whole cake.
Yoli says
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.
Stacey says
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.
G says
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?
Stacey says
You can leave out the gelatin.
Sondra says
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
Stacey says
Very creative!
Beach bum says
What would happen if you cut through the middle and added a sugar free lemon jelletine filling ?
Stacey says
Beach Bum, I think that is a delicious idea that should happen!
Joan Harris says
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.
Stacey says
Hi Joan, you could double my lemon blueberry poke cake recipe and leave out the berries. https://beautyandthefoodie.com/paleo-lemon-blueberry-poke-cake/
Debra says
I made this tonight and it was THE BEST single serving anything I have made low carb. Thanks for the fantastic recipe!
Debra says
Actually, it is 2 servings. 4 stars!
Stacey says
Thank you so much, Debra! Your enthusiasm and kind words have really made my week!
Lyne Gagné Accès Holistique says
wow thank you this looks very good cant waitto try xx
Stacey says
Thank you, Lyne 🙂
Sylvia says
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!
Stacey says
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.
Sandra Knox says
Love your excellent video and remake of our favorite lemon cake recipe used down the, "uninformed," decades. Thank you! Love, Mom
Stacey says
Thanks Mom. We love that cake!
Vanessa Woozley says
Such gorgeous photos, lemon is my favourite flavour for recipes I cant wait to try this..
Stacey says
Thank you Vanessa 🙂
Peg says
Hi Stacey, in the recipe you have 1/2 tsp gelatin but in the video it says 1 tsp. Which is correct? Thanks!
Stacey says
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!
Rachel says
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!
Stacey says
Thank you Rachel 🙂 Here's to Southern Belles.
Amanda Torres says
This looks incredible! I haven't made a poke cake since I was a kid, helping my Grandma.
Stacey says
Thanks Amanda 🙂 My mom used to make them all the time.
Kendra says
I love this idea for an easy yet indulgent treat! You can't go wrong with lemon and that sauce looks incredible!
Stacey says
Thank you so much Kendra 🙂
Kari - Get Inspired Everyday! says
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!
Stacey says
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).
Darryl Edwards says
Quick and easy to prepare. Love it!
Stacey says
Thank you Darryl 🙂
Jo Romero says
Love this - lemon cakes are always my weakness. And I love that this only takes a few minutes to put together. Fab!
Stacey says
Thank you Jo 🙂
Cristina Curp says
Love this super fancy mug cake! So moist and delicious <3
Stacey says
Thanks Cristina 🙂
Jessica DeMay says
I love all things lemons and this is the perfect quick fix for when that craving hits! It looks so moist and delicious!
Stacey says
Thank you Jessica 🙂
Corinna says
Omgosh it looks divine! Wonder if I could find an egg alternative 🤔
Stacey says
Corinna, I have not tried an egg substitute with this recipe. Not sure if it would work.
Jean says
I can't believe these can be made in 3 minutes! Looks sooo amazing. I must try this.
Stacey says
Thank you so much Jean 🙂
Irena Macri says
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.
Stacey says
Thanks Irena 🙂
Rea says
This sounds amazing! I've never heard of a poke cake before but love the idea of letting all that delicious sauce seep through 🙂
Stacey says
Thank you Dana 🙂
ChihYu says
YUM ! This is delicious ! Love the color and how cute it is !
Stacey says
Thank you ChihYu 🙂
Emily @ Recipes to Nourish says
I bet this cake is so delicious! So perfect for this time of the year. I LOVE lemon cake!
Stacey says
Thank you Emily 🙂
Holley Marth says
I love love love LOVE lemon treats! Can't wait to make this!
Renee Kohley says
This is so special! And so easy! I am putting this on my bucket list for my older girls to make this summer!
Stacey says
Thank you Renee 🙂
Albert Trotter says
Your dessert sure looks creamy and refreshing. can't wait to have it on the table. thanks for sharing
Stacey says
Thank you Albert.
Bethany @ athletic avocado says
This lemon cake is super cute and looks delish! I would definitely not have a problem polishing this off all by myself!
Stacey says
Thank you Bethany 🙂 Have a great weekend