Big flavour, light texture and ready in 3 minutes: Try this easy sugar free lemon mug cake with a deliciously zingy lemon glaze.
Prep Time
2 mins
Cook Time
1 min
Total Time
3 mins
Course
Dessert
Cuisine
British
Servings
2
Calories
249 kcal
INGREDIENTS
1x
2x
3x
For the cake
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4 tbsp almond flour extra fine
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2 tbsp double/heavy cream
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1 1/2 tbsp powdered sweetener (So Nourished)
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1 egg
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2 tbsp lemon juice
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1/2 tsp baking powder
For the glaze
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1 tbsp unsalted butter
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1 tbsp double/heavy cream
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squeeze of lemon juice
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1 tbsp powdered sweetener (So Nourished)
INSTRUCTIONS
Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert 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.
VIDEO
If you wish, you could add 1 tsp of poppy seeds.
For my UK readers: If you want to use ground almonds, you need to add 1-2 additional tablespoons as ground almonds are coarser than almond flour.
NUTRITION
Calories: 249kcal
Protein: 6.8g
Fat: 23.5g
Cholesterol: 139mg
Sodium: 49mg
Potassium: 76mg
Fiber: 1.6g
Sugar: 1.6g