LOW CARB Microwave Lemon Cake With Berries & Cream For Two (Gluten Free)

A quick and tasty cake for two.

Cake Ingredients:
small 4 inch diameter bowl
coconut oil cooking spray
4 tablespoons almond flour
1 1/2 tablespoons Lakanto Classic sweetener (or granulated sweetener of choice)
1/2 teaspoon baking powder
1/4 teaspoon lemon zest
1 egg
2 tablespoons lemon juice
2 tablespoons heavy cream
1/8 teaspoon lemon extract (optional)

Cream Ingredients:
1 tablespoon cream cheese (room temp or microwaved 10 seconds)
1 tablespoon Lakanto Classic or Powdered sweetener (or sweetener of choice)
3 tablespoons heavy cream
1/4 teaspoon vanilla or lemon extract
1/4 cup raspberries (optional)

Method:
Lightly spray the inside of the bowl with the cooking spray.  Set aside. In a small bowl or measuring cup, whisk together all of the cake ingredients, until thoroughly blended and smooth. Pour into the prepared bowl. Cook in a microwave oven for 90 seconds. Allow to cool for 10 minutes or longer. (Remove from the bowl & refrigerate, if desired.)
Beat the cream cheese, sweetener, cream and extract until well blended and thickened. Pour on top of the cooled cake. Sprinkle the berries on top.

Note: Raspberries, blueberries, strawberries and blackberries all work well with this cake.

Nutritional info for half of cake with berries:
292.7 calories ~ 25.3 grams fat ~ 4.6 grams net carbs ~ 7.85 grams protein
(without berries the net carbs = 3.7 grams)