Course: Breakfast
Cuisine: American
Prep Time: 1 minute minute
Cook Time: 2 minutes minutes
Total Time: 3 minutes minutes
Servings: 2
Calories: 217
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.
Print Recipe
Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Stir in blueberries. Set aside.
Melt coconut oil in small microwaveable bowl. Stir in heavy cream, egg, sweetener, and extracts into melted coconut.
Beat dry ingredients into liquid ingredients with fork until well combined.
Divide batter between two lightly buttered ramekins.
Microwave on high from 1 ½ minutes to 2 minutes or until cake is no longer wet. It took about 2 minutes to bake in my 900 watt microwave.
Serve in ramekins or remove to serve.
Microwaveable coffee mugs can be used in place of the ramekins.
Other low carb berries such as strawberries, raspberries, and blackberries or a mix of berries can be used to vary the flavor.
Serving: 1mug cake | Calories: 217 | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 46mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Net Carbs:
5
g
|
% Carbs:
9.1
%
|
% Protein:
9.1
%
|
% Fat:
81.8
%
|
SmartPoints:
10
Values
Array
(
[serving_size] => 1
[calories] => 217
[carbohydrates] => 7
[protein] => 5
[fat] => 20
[saturated_fat] => 12
[cholesterol] => 106
[sodium] => 46
[fiber] => 2
[sugar] => 2
[potassium] => 81
[vitamin_a] => 376
[vitamin_c] => 1
[calcium] => 60
[iron] => 1
[serving_unit] => mug cake
)
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