Lemon Mug Cake with Lemon Icing
- 3/4 cup almond flour
- 3 tbsp granulated Swerve or your favorite sweetener
- 1/2 tsp baking powder
- 1/8 tsp pink salt
- juice and zest of 1 medium lemon
- 1 large egg
- 2 tbsp butter melted
- 2 tbsp powdered Swerve or your favorite sweetener
- 1/2 tsp water
- 1/2 tsp lemon juice
In a medium bowl, mix almond flour, granulated sweetener, baking powder, and salt together. Add lemon juice, lemon zest, egg, and melted butter and whisk until combined.
In a small bowl, mix powdered sweetener in water and lemon juice together to form the icing. It should be thin.
Divide cake mixture evenly between four microwave-safe mugs. Microwave on high for 90 seconds each.
Drizzle icing on top of each mug cake. Serve warm and top with fresh whipped cream and a touch of added lemon zest, if desired.
Calories: 142kcalCarbohydrates: 17gProtein: 6gFat: 12gSaturated Fat: 1gCholesterol: 47mgSodium: 159mgPotassium: 27mgFiber: 2gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 94mgIron: 1mg