Lemon Poke Cake Low Carb: A Refreshing Delight
A delightful low-carb lemon poke cake that is moist, flavorful, and perfect for a refreshing dessert.
Equipment
- mixing bowl
- ramekin
- Microwave
- oven
- small saucepan
- toothpick
Ingredients
Lemon Cake
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 ½ tablespoons low-carb sweetener or coconut sugar for paleo
- ½ teaspoon unflavored gelatin powder optional
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 2 tablespoons butter or coconut oil melted
- 2 tablespoons lemon juice
- ⅛ teaspoon lemon extract
- 1 egg
Lemon Glaze
- 1 ½ tablespoons butter
- 1 ½ tablespoons powdered sweetener low-carb or ground coconut sugar for paleo
- 1 tablespoon heavy cream or coconut cream
- ¼ teaspoon lemon extract
Instructions
- Combine almond flour, coconut flour, sweetener, baking powder, sea salt, and optional gelatin in a bowl.
- Mix melted butter, lemon juice, lemon extract, and egg in a ramekin.
- Add dry ingredients to wet ingredients and mix until smooth, then spread in the ramekin.
- Microwave for 1 minute and 45 seconds or bake at 400°F for 12-15 minutes until cooked.
- Melt butter for the glaze in a saucepan, then stir in cream and sweetener, and add lemon extract.
- Invert the cooled cake onto a plate and poke holes in the top.
- Pour the glaze over the cake and spread evenly, optionally sprinkle with lemon zest.
Notes
The cake can be made in a 16-ounce ramekin or similar-sized bowl. The glaze thickens as it cools, so spread it quickly after pouring. Optional lemon zest can be added for extra flavor.