SUGAR FREE LEMON MUG CAKE (LOW CARB RECIPE) #healthy #keto

Huge flavor, light surface: Try this simple, wet and sugar free lemon mug cake with a delightfully zingy lemon coat. Low carb, gluten free, keto and reasonable for diabetics.

We moved house two or three months prior, and our new kitchen accompanied a fitted microwave. We've been utilizing it consistently. Turf the beams. Microwaves are so down to earth! We're living with our cell phones for all time connected to our ears. We're taking in the vapor of London. I drink wine. In the plan of things, what amount more harm are a couple of microwave beams truly going to cause?

This mug cake, my companions, is a disclosure. To imagine that you can make a flawlessly scrumptious, very simple lemon cake that is prepared in a short time!

Also Try Our Recipe : GLUTEN FREE BLUEBERRY MUFFINS (WITH ALMOND FLOUR)

Ingredients
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

Instructions

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.

For more detail : bit.ly/2xDQFZn

Read More Our Recipe : HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY