Keto Lemon Blueberry Mug Cake - Low Carbohydrate

The Keto Lemon Blueberry Mug Cake is a delightful, tangy-sweet dessert perfect for anyone following a low-carb or ketogenic diet. This single-serving treat is made with almond flour, coconut flour, and fresh blueberries, providing a burst of flavor in every bite. The bright lemon zest and juice add a refreshing zing, making this mug cake a zesty delight.

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Temps de préparation 5

Temps de cuisson 2

Temps total 7

Type de plat Dessert

Cuisine International

Portions servings

Calories 220 kcal

Ingrédients

1/4 cup almond flour

1 tablespoon coconut flour

1/4 teaspoon baking powder

1 pinch pinch sea salt

1 tablespoon erythritol

1 large egg

2 tablespoons lemon juice

1 tablespoon lemon zest

1/4 teaspoon vanilla extract

1 tablespoon heavy cream

1/4 cup blueberries

Instructions

In a microwave-safe mug, mix together almond flour, coconut flour, baking powder, sea salt, and erythritol.
Add the egg, lemon juice, lemon zest, vanilla extract, and heavy cream to the dry ingredients, and stir well until combined.
Gently fold in the blueberries.
Microwave the mug cake on high for about 1 minute and 30 seconds, or until the cake has set and a toothpick inserted into the center comes out clean.
Let the mug cake cool slightly before enjoying.

Nutrition (per 100g)

Keyword dessert, easy recipe, gluten-free, healthy dessert, keto, ketogenic, lemon blueberry, low carb, low sugar, microwave dessert, mug cake, no sugar, quick dessert, single serving, sweet treat

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Keto Lemon Blueberry Mug Cake – Low Carbohydrate