What’s more easier than a microwavable cake? And to know it’s delicious and KETO friendly. Being sugar free, so many can enjoy this seemingly sweet treat. This recipe will make 2 individual servings. Always add up your net carbs according to your ingredients. For me, each serving is approximately 2 net carbs.
- 1 T. Butter, melted
- 1/2 C. Carbquick (my preference) OR Almond Flour (fine)
- 2 T. Xylitol
- 1/4 tsp. Sugar Free Lemon Jell-o Powder
- 1/4 tsp. Almond Flavoring
- 1/2 tsp. Baking Powder
- 2 T. Sour Cream
- 2 T. Heavy Whipping Cream
- 1 Egg
- 1 tsp. Butter, melted
- 2 T. Swerve Confectioners “sugar”
- 1 T. Lemon Juice, more if needed
Grease your cake pans (or coffee cups) with a butter spray. In a bowl, mix the cake batter ingredients. Pour 1/2 of the mixture into one pan (or coffee cup) and the rest in the other. Microwave each cake at a time for 1 minute. Cook the other cake. Leave in the molds.
To make the glaze, simply whisk the ingredients together. The glaze should be the consistency of syrup. Using a toothpick, poke your cakes. Pour a little of the glaze mixture over each cake while in the pan. Reserve a little for topping. Let the cakes continue to cool off a bit and soak in the glaze-y goodness. Gently turn the cakes over onto a plate. Top each with the remaining glaze. ENJOY!