At the end of lunch, my husband said he had a longing for Bakewell Tart , so I called his bluff with this. It make 4 in separate ramekins or mugs. 75 gm butter Or vegan equivalent
2 eggs
75 gm brown sukrin or fibersugar
1/2 tsp almond essence
75 gm ground almonds
small teaspoon baking powder
75 gm ultra fine fiberflour
few tabs of cream cheese, almond cream cheese plus milk, or just of dairy cream.
low carb Raspberry jam eg carbzone , or real jam
melt the butter, beat in eggs , Sukrin and essence. Add remaining ingredients , and beat to mix well. minus the jam. put half a tab or more jam at the bottom of each of 4 ramekins , add half the mixture divided. Add another half tab of jam to each And put the rest of the mix on top. Microwave the ramekins or mugs in twos , on full, for 3-4 minutes and let cool for a few mins. sprinkle with toasted almond flakes and serve with cream if you want to. My husband felt it was a very honourable effort at the best bits of a Bakewell tart and took 10 minutes in total.
This quick and delicious Bakewell Tart mug cake recipe is a great way to satisfy sweet cravings in minutes! Using almond essence, ground almonds, and raspberry jam, it captures the essence of the classic tart in a low-carb version. Perfect for a quick dessert fix! Try it out here.
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