Keto Lemon Blueberry Mug Cake
A quick mug cake dessert that combines the refreshing taste of lemon with juicy blueberries with almond flour for a gluten-free and keto-friendly treat.
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Ingredients
- 1 tablespoon melted butter
- 2 tablespoons monk fruit sweetener or other sweetener
- 3 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 6 blueberries
Instructions
- Melt the butter in a microwave-safe mug or ramekin.
- Add the sweetener and mix well.
- Stir in the almond flour and baking powder until fully combined.
- Crack in the egg, then add the lemon zest and lemon juice. Mix everything until smooth.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Microwave on high for 60-90 seconds, or until the cake is set and springs back when lightly touched. Cooking time may vary depending on your microwave’s power.
- Let the mug cake cool slightly before enjoying. Optionally, top with a dusting of powdered sweetener or a dollop of whipped cream for extra indulgence!
Notes
Makes 1 serving.
Nutrition
Serving: 1servingCalories: 298kcalCarbohydrates: 7gProtein: 11gFat: 27gFiber: 3gNet Carbs: 4g
The information shown is an estimate provided by an online nutrition calculator.
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