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Sugar Free Lemon Mug Cake (Low Carb Recipe)
NC-5; Fat-24; Protein-7  (per serving)
Ingredients
  • subheading: For the cake:
  • 4 tbsp extra fine almond flour (NOT ground almonds)
  • 2 tbsp double (heavy) cream
  • 1 ½ tbsp sweetener (I used powdered erythritol) )
  • 1 egg
  • 2 tbsp lemon juice
  • ½ tsp baking powder
  • subheading: For the glaze:
  • 1 tbsp unsalted butter
  • 1 tbsp double (heavy) cream
  • squeeze of lemon juice (1 tsp)
  • 1 tbsp powdered sweetener
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