Lemon Mug Cake with Lemon Icing

Lemon Mug Cake with Lemon Icing

Elements
Serves 2
3⁄ 4 cup almond flour
3 tablespoons granulated erythritol
1⁄ 2 teaspoon baking powder
1⁄ 8 teaspoon salt
Juice and zest of 1 medium lemon
1 heavy egg
2 tablespoons butter, melted
2 tablespoons powdered erythritol
1⁄ 2 teaspoon water
1⁄ 2 teaspoon lemon juice

1. In just a medium bowl, combine almond flour, granulated erythritol, baking powder, and salt
with each other. Incorporate lemon juice, lemon zest, egg, and melted butter and whisk until eventually
merged.
2. Within just a very little bowl, combine powdered erythritol, water, and lemon juice with each other.
3. Divide almond flour combination frivolously in between 2 microwave-protected mugs.
4. Microwave for 90 seconds each individual.
5. Drizzle icing combination upon greatest of every mug cake. Provide scorching.