Keto Blueberry Lemon Mug Cake
Prepare a quick, single-serving, low-carb cake flavored with blueberry and lemon using your microwave.
- Prep Time: 3 min
- Cook Time: 1 min
- Total Time: 4 min
- Yield: 1 serving
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons almond flour
- 1 tablespoon erythritol or monk fruit sweetener
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 tablespoon melted unsalted butter
- 1 large egg yolk
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon unsweetened almond milk
- 1 tablespoon fresh or frozen blueberries
Instructions
- In a microwave-safe mug, whisk together the almond flour, sweetener, baking powder, and salt.
- Add the melted butter, egg yolk, lemon juice, and lemon zest to the dry ingredients. Mix until just combined.
- Stir in the almond milk until you have a smooth batter. Do not overmix.
- Gently fold in the blueberries.
- Microwave on high for 60 to 90 seconds. Cooking time varies by microwave wattage; start checking at 60 seconds. The cake should be set but still slightly moist in the center.
- Let the cake cool in the mug for one minute before eating.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For a richer flavor, add 1/4 teaspoon of vanilla extract to the batter.
- If your cake seems dry after cooking, reduce the next cooking time by 10 seconds.
Nutrition
- Serving Size: 1 mug cake
- Calories: 255
- Sugar: 1
- Sodium: 110
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 7
- Cholesterol: 105
Find it online: https://tasteportfolio.com/keto-blueberry-lemon-mug-cake/