3-Minute Microwave Lemon Cake

In a bowl, combine eggs, almond flour, allulose powder, and one pack of lemon juice.

Whisk the ingredients until well combined.

Lightly grease a microwave-safe bowl with oil.

Pour the batter into the bowl and tap it gently to remove air bubbles.

Cover the bowl and microwave for 3 minutes.

Once cooked, remove the cake from the bowl and let it cool on a wire rack.

While the cake is cooling, mix Greek yogurt, allulose powder, and one pack of lemon juice to make the lemon cream.

Slice the cooled cake sheet in half horizontally.

Spread a layer of lemon cream on the bottom half of the cake, place the top half on, and then cover the top and sides with the remaining cream.

Garnish with a fresh lemon slice on top.