KETO Microwavable Lemon Sour Cream Cake with Glaze

angiereynolds22
October 2, 2020 0 Comment

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.

Cake Ingredients:

  • 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

Glaze Ingredients:

  • 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!