Todays I’m sharing a great Lemon & Blueberry Mug Cake recipe.
I came across this recipe from Keto Pots and thought it looked tasty. This is a delicious, healthy, gluten free dessert that takes just a few minutes to make.
We have a large bag of dried blueberries in the pantry that are taking me a while to use. So, I decided to soak some of the dried blueberries in water and use them in this recipe. We also have a good crop of lemons on our tree at the moment.
I actually doubled this recipe and mixed it in a larger bowl, before splitting it into the 2 ramekins. This is a super fast, super easy recipe to make.
Lemon & Blueberry Mug Cake
Ingredients (makes 1)
1 egg
5 tbsp almond flour
½ tsp baking powder
1 ½ tbsp Natvia Gold brown sugar (or other sweetener)
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp blueberries
Method
* In a small bowl combine the almond flour and baking flour
* In a large, microwave safe mug – whisk together the lemon juice, lemon zest, egg and sweetener.
* Add the almond flour mixture and stir well
* Fold in the blueberries.
* Microwave on high for 90 seconds or till the top is firm to the touch and a toothpick comes out clean.
* Best eaten warm (also great with a bit of yoghurt or cream)
I hope you enjoy this recipe as much as we do.
Till the next post,
Live clean n prosper