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.
Ingredients List
FOR THE CAKE
- unsalted butter, for greasing
- 2 Tbsp heavy whipping cream
- 1 egg
- 1 Tbsp lemon juice
- 2 Tbsp granular erythritol
- 1/4 tsp lemon zest
- 1/2 tsp baking powder
- 4 Tbsp almond flour
FOR THE FROSTING
- 1/2 Tbsp salted butter
- 1/2 oz cream cheese
- 2 Tbsp heavy whipping cream
- 1 Tbsp unsweetened almond milk
- 2 Tbsp powdered erythritol
- lemon wheels or lemon zest, for garnish (optional)
Instructions
- 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 almond flour) and mix until smooth.
- 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. Gently remove cake from ramekins onto a dessert plate.
- Spread the frosting on the warm cake, garnish with a lemon wheel or additional lemon zest, and enjoy!
It was beautiful not too sweet which is how I like it I used stevia castor baking sugar instead of the other sugar I like it will definitely make more of this. Really liked the icing too
My kids made this cake for my birthday and it was very good. I will say it was a bit sweet but it’s definitely satisfied my sweet tooth.