1 ½TbspSweetener of Choice: Swerve sweetener for low carb(or other low carb sweetener equivalent) , or can use coconut sugar for paleo option.
½tspunflavored gelatin powder, *optional
2Tbspbutter or coconut oil, melted
Lemon Glaze Ingredients:
1 ½Tbsppowdered sweetener of choice: Swerve confectioners for low carb, and ground coconut sugar for paleo (grind in blender until powdered)
1Tbspheavy cream, or coconut cream
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*