Blueberry Mug Cake

By paulmartinjr

Ingredients

• 2 tablespoons almond flour
• 1 tablespoon coconut flour
• 1 /4 teaspoon baking powder
• dash salt
• 2 tablespoons fresh or frozen blueberries
• 1 tablespoon coconut oil melted
• 2 tablespoons plus 1 teaspoon heavy cream
• 1 egg
• 1 tablespoon low carb sweetener
• 1 /4 teaspoon vanilla extract
• 1 /4 teaspoon lemon extract

Details

Adapted from lowcarbyum.com

Preparation

Step 1

Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Stir in blueberries. Set aside.Melt coconut oil in small microwaveable bowl. Stir in heavy cream, egg, sweetener, and extracts into melted coconut.Beat dry ingredients into liquid ingredients with fork until well combined.Divide batter between two lightly buttered ramekins.Microwave on high from 1 1/2 minutes to 2 minutes or until cake is no longer wet. It took about 2 minutes to bake in my 900 watt microwave.Serve in ramekins or remove to serve.