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Great flavor, light texture: try this easy, moist, sugar-free lemon cup cake with a deliciously zingy lemon glaze. Low in carbohydrates, gluten free, ketone free and diabetic friendly.
We moved out a few months ago and our new kitchen is equipped with a built-in microwave. We use it every day. Sod the rays. Microwaves are so practical! We live with our cell phones permanently attached to our ears. We breathe the vapors of London. I am drinking wine. In the scheme of things, how much more damage will a few microwave rays actually cause?
Especially when a microwave can produce such a wonderful thing, like a lemon cup cake without sugar!
This cake, my friends, is a revelation. Think you can make a perfectly easy and delicious lemon cake, ready in 3 minutes!
By the way, my first attempt at making a cake in the microwave oven was this divine low carb Christmas pudding.
A sugar-free lemon cake was a logical extension, because you can not eat Christmas food in July, for example, without feeling a little strange. Lemon cake, on the other hand, is versatile. A bit like the chocolate chip cake ceto, which is a must for chocolate lovers, or this peanut butter keto butter cake.
Let's get right to the point! Here's how to prepare a lemon cake recipe in a cup:
1.) Mix your dry ingredients – almond flour, sweetener powder and baking powder. The powdered sweetener works better than the granulated sweetener in this recipe. You can create your own powder sweetener by mixing your granulated sweetener in a food processor or in the attachment of your hand blender.
2.) Add your wet ingredients – lemon juice, cream and an egg and mix with a fork.
3.) If you want to put your lemon cake on a plate later, transfer the mixture to a bowl or ramekin that you have greased with melted butter. Or separate the mixture into 2 cups.
4.) This is how your cake comes after being in the microwave at maximum power for 90 seconds! It's wet and spongy – perfect
5.) Now you put your lemon cake on a plate and garnish with lemon frosting, which you made with melted butter, cream, a drizzle of lemon juice and a powdered sweetener.
6.) Serve and enjoy! Hard to believe that it's a cake without sugar, no ??? My children, who are brutally honest by default, loved it. The cake on which I shot the video recipe that I shared with a diabetic neighbor who passed. She also gave a thumbs up I think that's enough proof – the lemon cake is officially a thing!
I think the size of the portion is generous enough. If you are not greedy, you can easily share this cake between 4 people, especially if you prepare it with icing. I have however calculated the nutrition for 2 servings.
You absolutely must NOT skip the frostingbecause it propels the cake of a delicious dessert into a delicious and decadent dessert. If you wanted, you could even dig small holes in your lemon cake after coming out of the microwave. That way, when you pour on the polish, it sinks into the holes and makes the cake even more moist and yum.
If you are adventurous, you can even add poppy seeds or grate lemon zest in the dough.
I made this cake with fine almond flour and ground almonds. If you use almond dish or ground almonds, which are rougher than fine almond flour, add 1-2 additional tablespoons so that your dough is not too liquid.
Does this recipe? Give it a note below!
Lemon love? Try these zingy recipes:
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Sugar Free Lemon Mug (Low Carb Recipe)
An intense flavor, a light texture and ready in 3 minutes: try this cake with lemon cup without sugar with a deliciously zingy lemon glaze.
- 1 soup Butter without salt
- 1 soup double / thick cream
- fillet of lemon juice
- 1 soup powdered sweetener
Grease the inside of a ramekin / 2 cups or microwave-safe bowl with melted butter. I used a glass dessert bowl.
For the cake: Mix all the dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
Add all the moist ingredients and mix well with the fork. If you find that your dough is too liquid, add a little more almond flour.
Transfer the dough to your ramekin / small bowl and level the top.
Microwave at maximum power for about 90 seconds. You can also cook the cake at 180 ° C for about 15 minutes.
Remove from the microwave and return to a plate.
For icing, melt the butter, then incorporate the cream, lemon juice and sweetener.
Let it cool until the glaze begins to thicken, but can still be poured. Then pour / pour on the cake and serve.
If you wish, you can add 1 tsp. Tea poppy seeds.
For my British readers: If you want to use powdered almonds, you need to add 1 to 2 more tablespoons, because ground almonds are rougher than almond flour.
Sugar Free Lemon Mug (Low Carb Recipe)
Quantity per serving
Calories 249 Calories of fat 212
% Daily Value *
Fat 23.5 g36%
Saturated Fat 10.1g63%
Polyunsaturated fat 1g
Monounsaturated fat 5g
Cholesterol 139 mg46%
Potassium 76 mg2%
Carbohydrates 5.3 g2%
Protein 6.8 g14%
* Daily values in percent are based on a 2000 calorie diet.
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