Not only does this cake “bake” in two minutes, it’s also incredibly delicious and totally keto! Got extra macros to consume? Enjoy twice the pleasure--pour the batter in one (8-ounce) ramekin and make one larger cake just for you.
MAKES 2 MINI CAKES
1 Serving (1 Cake): 227 Calories, 2g Net Carbs, 22g Fat, 6g Protein
For the cake:
Unsalted butter, for greasing
2 Tbsp heavy whipping cream
1 egg
1 Tbsp lemon juice
2 Tbsp granular erythritol
¼ tsp lemon zest
½ tsp baking powder
4 Tbsp almond flour
For the frosting:
½ Tbsp salted butter
½ oz cream cheese
2 Tbsp heavy whipping cream
1 Tbsp unsweetened almond milk
2 Tbsp powdered erythritol
Lemon wheels, for garnish (optional)
Grease 2 (4-oz) ovenproof ramekins with the unsalted butter.
Mix the wet cake ingredients in a small bowl--whipping cream, egg, and lemon juice. Then add the dry ingredients--erythritol, lemon zest, baking powder, and flour--and mix to combine.
Pour the batter into the prepared ramekins and microwave on high for 2 full minutes. Let the cake sit while you blend all the frosting ingredients in a mini-blender or nutribullet.
Spread the frosting on the warm cake, garnish with a lemon wheel or additional lemon zest, and enjoy!
Recipe courtesy of Kassey Cameron of Keto4Karboholics
WEEK FOUR | QUICK LINKS
What is Intermittent Fasting and Should I Do It?
Celebrate Any Day With a Scrumptious Steak
Work it: Working Out on a Keto Diet
Booze Basics: Alcohol & the Keto Diet
What Does "Fat Adapted" Mean and How Long Does it Take?
Mojo On! More Resources for a Luscious Keto life
