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Keto Lemon Cake with Cream Cheese Frosting
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.
Servings: 2 One Serving: 1 cake
Ingredients
FOR THE CAKE
- unsalted butter, for greasing
- 2 Tbsp heavy whipping cream
- 1 egg
- 1 Tbsp lemon juice
- 2 Tbsp granulated allulose sweetener (such as RxSugar) or keto-friendly sweetener
- 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)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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!
Nutritional Information - Macros
- 227 Calories
- 25 g Fat
- 7 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs