A 3 Minute Lemon Poke Cake that is low carb, & gluten free with a paleo version.
So what did you think of the video? I really hope you enjoyed it! I was quite stoked to stumble upon it. If you ask me, it looks pretty delicious!
This is Marc Gil, and I’d like to thank you for visiting Live Well Corner. It’s awesome to see your smiling face over here. I’m really into awesome health-oriented recipe vids. It would seem that you feel the same. 🙂
If you really did enjoy the Lemon Poke Cake Low Carb video, it may serve you to check out the additional Low Carb recipe shares featured here. That’s right, I don’t want you leaving just yet!
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Okay, here’s the story…
These days, there is simply an overabundance of diet plans. Choosing one diet over another can be a daunting task.
For this reason, the moment you’ve committed to a diet, and it’s time to start menu planning, it’s important that you stay committed to your plan. It can really hinder your success to stray from your chosen path. You’re quite likely to find yourself back at the drawing board.
For this reason, I suggest starting a diet-focused recipe library. So if you’ve chosen the ketogenic diet as your weight loss method, for example, then you ONLY want those types of recipes in your library… and nothing else.
The importance of this cannot be overstated.
What one diet program deprives you of, some totally different diet totally allows, and perhaps even encourages. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And let’s tell the truth here. Recipe videos are usually ridiculously tempting. 😉
Sticking to the plan long-term is perhaps the most important component of dieting. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
I can certainly see the merit in that, even though I’m no diet or fitness guru. Eat clean, don’t stuff your face all the time, and the fat should come right off. Add some exercise into the mix and look out!
This, of course, is conventional wisdom. And it probably has that designation for a reason!
Even still, if you’re trying to stick to a particular plan, you may want to stay the course. With some diets, macro-nutrient ratios are more important than calories consumed. And it’s generally not advised to mess around with those, if you’re trying to maximize your weight loss.
Give your chosen diet plan enough time to work for you. Then, if it doesn’t, at least you won’t have yourself to blame!
What I Recommend…
Visit the Low Carb recipes category page right here on Live Well Corner. These should certainly keep you engaged and on track.
Then, bookmark your favorite recipe videos right in your own browser for easy access. What I would do is compile these into a whole new bookmark folder which you can name “Low Carb Cooking Vids,” unless another name strikes your fancy.
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To your happiness,
Lemon Cake Ingredients:
3 Tbsp almond flour
1 Tbsp coconut flour
1 ½ Tbsp Sweetener of Choice: Swerve sweetener for low carb (or other low carb sweetener equivalent) , or can use coconut sugar for paleo option.
½ tsp unflavored gelatin powder, like this one *optional, can also use Knox brand.
½ tsp baking powder, this one is corn free
⅛ tsp sea salt
2 Tbsp butter or coconut oil, melted
2 tbsp lemon juice
⅛ tsp lemon extract
Lemon Glaze Ingredients:
1 ½ Tbsp butter
1 ½ Tbsp powdered sweetener of choice: Swerve confectioners for low carb, and ground coconut sugar for paleo (grind in blender until powdered)
1 Tbsp heavy cream, or coconut cream
¼ tsp lemon extract
In a medium size mixing bowl combine: 3 tbsp almond flour, 1 tbsp coconut flour, 1 ½ tbsp sweetener of choice, ½ tsp baking powder, pinch sea salt and optional gelatin powder. Mix thoroughly. Set aside.
In a 16 ounce (2 cup) ramekin or glass/ ceramic bowl, combine: 2 tbsp melted butter, 2 tbsp lemon juice, ⅛ tsp lemon extract, and one egg. Mix together.
Pour dry ingredients into wet ingredients and mix until clump free. Using a rubber scraper spread and flatten the top of batter in ramekin.
In a microwave oven cook on high for 1 minute and 45 seconds or until center is done. (Can also bake in 400F oven for 12 to 15 minutes). Remove and let cake cool.
Make the lemon glaze: In a small saucepan over medium heat, melt 1 ½ tbsp butter. Add 1 tbsp heavy cream or coconut cream, and 1 ½ tbsp powdered sweetener. Stir vigorously. Turn off heat.
Add ¼ tsp lemon extract and stir together. Remove from stove. Set aside.
Loosen cake from the sides of ramekin with a knife *see video above. Turn ramekin over onto plate * see video above.
With a toothpick, poke holes all over the top of the cake. Pour the lemon glaze over the top of the cake. Spread glaze around evenly with a knife (the glaze gets more solid once it cools off). Sprinkle with optional lemon zest.
Nutritional Data for Low Carb Version (using Swerve sweetener): Yield: 1 cake, Servings: 2 pieces (half of cake), Cal: 320, Carbs: 6 g, Net Carbs: 4 g, Fiber: 2 g, Fat:25 g, Saturated Fat: 15 g, Protein: 7 g, Sugars: 1 g. (Whole entire cake is 8 g net carbs)