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.