Red Section Separator

Low carb yum

Gluten Free Blueberry Mug Cake

Cream Section Separator

Here's a tasty low-carb blueberry mug cake that bakes up in minutes. The recipe makes two servings, so eat one now and save the other for later.

Ingredients

▢2 tablespoons almond flour ▢1 tablespoon coconut flour ▢¼ teaspoon baking powder ▢dash salt ▢2 tablespoons fresh or frozen blueberries ▢1 tablespoon coconut oil melted ▢2 tablespoons plus 1 teaspoon heavy cream ▢1 egg ▢1 tablespoon low carb sugar substitute ▢¼ teaspoon vanilla extract ▢¼ teaspoon lemon extract

Red Section Separator

Step 1

Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Stir in blueberries. Set aside.

Red Section Separator

Step 2

Melt coconut oil in small microwaveable bowl. Stir in heavy cream, egg, sweetener, and extracts into melted coconut.

Red Section Separator

Step 3

Beat dry ingredients into liquid ingredients with fork until well combined.

Red Section Separator

Step 4

Divide batter between two lightly buttered ramekins. Microwave on high from 1 ½ minutes to 2 minutes or until cake is no longer wet.

Red Section Separator

Step 5

Serve in ramekins or remove to serve.

Enjoy Our Other Recipes

Low Carb Yum

Cream Section Separator