3 Minute Lemon Poke Cake Low Carb & Paleo- A fast and simple tasty treat!
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4.94 from 29 votes

3 Minute Lemon Poke Cake Low Carb

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.
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Course: Dessert
Cuisine: baked goods
Keyword: keto, keto lemon cake, keto lemon mug cake, low carb lemon cake
Servings: 2
Calories: 320kcal
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 ,
  • tsp sea salt
  • 2 Tbsp butter or coconut oil , melted
  • 2 tbsp lemon juice
  • 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

  • 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.

Video

Notes

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

Nutrition

Calories: 320kcal | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Fiber: 2g | Sugar: 1g