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This bright, lemony mug cake is surprisingly keto-friendly, thanks to a few little tweaks. The recipe uses a blend of almond flour and coconut flour for a delicious mug cake bursting with fresh blueberries.
If blueberries aren't in season, that's no problem. Frozen will do in a pinch, and you don't even have to thaw them. Just toss them with a touch of almond flour before adding them to the batter and zapping the whole thing in the microwave, and you'll be in business.
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Cooktop Cove
Low-carb Keto Lemon-Blueberry Mug Cake
1
5 minutes
1 minute
6 minutes
2 tablespoons coconut flour
1 tablespoon almond flour
1 tablespoon granulated baking sweetener (such as Splenda)
1 pinch salt
1 egg
1 tablespoon ghee, melted
1-1/2 tablespoons lemon juice
1 teaspoon water
zest of one lemon
5 to 8 blueberries
Whisk together all of the ingredients except for the blueberries in a microwave-safe mug.
Add the berries to the batter and mix carefully.
Put the mug in the microwave on high for about 1 minute or until cooked.
Allow to rest 1 minute before serving.
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