KETO LEMON MUG CAKE (GLUTEN-FREE)

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Indulge in a sweet and tart lemon mug cake that is low-carb and gluten-free. With only 4 grams net carbs per cup, it’s a delight!

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Ingredients

For the cake: - almond flour - baking powder - large egg - butter unsalted and melted - vanilla extract - lemon juice For the icing: - Swerve confectioners sugar substitute - heavy whipping cream - lemon juice

Instructions

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Combine all of the ingredients in a microwaveable cup or ramekin that can hold at least 10 ounces. Whisk to combine until smooth.

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Microwave for 90 seconds, and let rest for a few minutes after.

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Mix together the ingredients for the icing, and spread it onto the cake before serving.

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Carbs don’t change much whether the cake is plain or topped with icing.

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Swipe up to get full recipe.

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