Prep Time
2minutes mins
Cook Time
1minute min
Total Time
3minutes mins
Course
Dessert
Cuisine
British
Servings
2
Calories
243 kcal
INGREDIENTS
For the cake
- ▢4 tablespoon almond flour extra fine, or 5-6 tablespoons ground almonds
- ▢2 tablespoon heavy cream
- ▢1 ½ tablespoon powdered sweetener
- ▢1 egg
- ▢2 tablespoon lemon juice
- ▢½ teaspoon baking powder
For the glaze
- ▢1 tablespoon unsalted butter
- ▢1 tablespoon heavy cream
- ▢squeeze of lemon juice
- ▢1 tablespoon powdered sweetener
INSTRUCTIONS
Cake
- Grease 2 ramekins, mugs or 1 microwave-safe bowl with melted butter. I used a glass dessert bowl.
- 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 more almond flour.
- Transfer batter into your bowl or mugs and level the top.
- Microwave on high for 90 seconds.
- Turn upside down onto a plate once cooled or enjoy straight from the bowl.
Glaze
- Melt the butter, then stir in the cream, lemon juice and sweetener.
- Let cool until the glaze begins to thicken. Spoon or pour over cake.
NOTES
2.7g net carbs per serving. Makes 2 servings.
Net carbs without the glaze: 2.4g. 164 calories without the glaze.
Option to add 1 teaspoon of poppy seeds.
My microwave operates at 900 watts and the cake cooked in 90 seconds to cook. Here’s a quick overview of recommended baking times for other power levels:
- 600W = low power. 110+ seconds.
- 800W = 100 seconds.
- 900W = 90 seconds.
- 1000W = 80 seconds
- 1200W = 60-70 seconds.
Oven method: Bake at 180C / 350F electric or 160C / 320F fan for 12-15 minutes or until a knife inserted comes out clean.
NUTRITION
Calories: 243kcalTotal Carbohydrates: 4gProtein: 6.2gFat: 23gSaturated Fat: 10.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 47mgFiber: 1.2gSugar: 1.6g
