Craving a sweet treat that won't derail your low-carb lifestyle? Get ready to discover the most incredible mug cake recipe that combines the zesty brightness of lemon with the burst of juicy blueberries – all in under 6 minutes! This gluten-free, low-carb miracle dessert is about to become your new obsession, proving that healthy eating can be absolutely delectable and ridiculously easy.
Prep Time: 5 mins
Cook Time: 1 mins
Total Time: 6 mins
Cuisine: American
Serves: 1 serving
Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- ½ teaspoon baking powder
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon lemon juice
- 2 tablespoons blueberries
Instructions
- In a microwave-safe mug, thoroughly mix almond flour, coconut flour, erythritol, and baking powder using a fork, ensuring no lumps remain.
- Crack the large egg into the dry ingredient mixture and add unsweetened almond milk and fresh lemon juice. Stir vigorously until the batter is smooth and well combined.
- Gently fold in fresh blueberries, distributing them evenly throughout the batter. Be careful not to crush the berries while mixing.
- Smooth the top of the batter in the mug and ensure the mixture is evenly spread.
- Microwave the mug cake on high power for 60-90 seconds. Cooking time may vary depending on microwave wattage, so watch carefully to prevent overcooking.
- Remove the mug from the microwave and let it rest for 1-2 minutes to allow the cake to set and cool slightly.
- Optional: Garnish with additional blueberries, a light dusting of powdered erythritol, or a small dollop of sugar-free whipped cream.
- Serve warm directly from the mug and enjoy your low-carb, gluten-free lemon blueberry mug cake.
Tips
- Use room temperature ingredients to ensure a smoother batter and more consistent cooking.
- Be precise with measurements – baking is a science, especially in mug cakes!
- Microwave power varies, so start with 60 seconds and add time in 10-second increments to avoid overcooking.
- For extra moisture, don't overmix the batter – just combine until ingredients are just incorporated.
- Fresh blueberries work best, but frozen can be used if thawed and patted dry.
- Let the cake rest for a minute after cooking to allow it to set and achieve the perfect texture.
- If you want a more intense lemon flavor, add a tiny bit of lemon zest to the batter.
- Experiment with different low-carb sweeteners to find your perfect level of sweetness.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 6g
Fat: 11g
Saturated Fat: g
Cholesterol: 95mg
