Credit: sugarfreelondoner.com

INGREDIENTS:

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For the cake

  • 4 tbsp almond flour extra fine
  • 2 tbsp double/heavy cream
  • 1 1/2 tbsp powdered sweetener
  • 1 egg
  • 2 tbsp lemon juice
  • 1/2 tsp baking powder

For the glaze

  • 1 tbsp unsalted butter
  • 1 tbsp double/heavy cream
  • squeeze of lemon juice
  • 1 tbsp powdered sweetener

DIRECTIONS:

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  • Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
  • For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
  • Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
  • Transfer batter into your ramekin/small bowl and level the top.
  • Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
  • Remove from microwave and turn upside down onto a plate.
  • For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
  • Let it cool until the glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.

Source: sugarfreelondoner.com

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