Keto Lemon Cake with Cream Cheese Frosting Recipe

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 butter.

Mix the wet cake ingredient in a small bowl. Then add the dry ingredients 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, and enjoy!

 Recipe courtesy of Kassey Cameron of Keto4Karboholics

 

WEEK FOUR | QUICK LINKS

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