Blueberry Lemon Mug Cake

Name: Blueberry Lemon Mug Cake
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 0.5 cup almond flour; 2 tbsp coconut flour; 2 piece eggs; 0.5 tsp baking soda; 0.25 cup maple syrup; 2 tbsp lemon juice; 1 tbsp ghee or butter; 0.25 cup blueberries

10 mins prepServes 1

A mini version of one of my favorite recipes because sometimes things are better in mini form. The original recipe is for one large ramekin but you can easily split it into two.

1 servings

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Instructions

Preheat oven to 350F. In a bowl, whisk the eggs. Then add in the almond flour and coconut flour and mix. Add in the softened ghee or butter, maple syrup, baking soda, and your choice of lemon (2 tbsp lemon juice, 1 1/2 tsp lemon extract, or 3 tsp lemon zest), and mix again. Finally, add in the 1/4 cup blueberries and stir with a spatula. You can also add a handful of blueberries on top before baking. Bake for 30-35 minutes at 350F in a large ramekin.

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Blueberry Lemon Mug Cake

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