Ingredients
Scale
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1 tablespoon sweetener (like erythritol)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons fresh blueberries
Instructions
- In a microwave-safe mug, combine almond flour, coconut flour, baking powder, and sweetener.
- Add the egg, almond milk, and vanilla extract. Stir until smooth.
- Gently fold in the blueberries.
- Microwave on high for 1-2 minutes until the cake is set.
- Let cool slightly before enjoying.
Notes
- For added flavor, mix in some cinnamon or lemon zest.
- Ensure the mug is large enough to prevent overflow while cooking.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: dessert
- Method: microwave
- Cuisine: American
- Diet: keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg