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Lemon Blueberry Mug Cake

sugar free, grain free, tasty, and fast
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 1

Equipment

  • microwave

Ingredients

  • 1 tbsp butter melted in microwave
  • 3 tbsp almond flour
  • 2 tbsp Swerve
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 2 teaspoon heavy cream
  • 1 large egg
  • 1 handful blueberries fresh or frozen

Instructions

  • Melt butter in microwave safe bowl.
  • Add all ingredients, except blueberries to bowl.
  • Mix well to get out any lumps. Without gluten, there is no worries for over-mixing. Then add blueberries and stir in gently.
  • Microwave for 90 seconds
  • Invert cake onto a plate to serve
  • Optional glaze- melt 2 teaspoons of butter, add swerve to taste, add a half teaspoon of lemon extract and a teaspoon of heavy cream. Poke holes in cake with skewer. Drizzle glaze over cake.
Lemon Blueberry Mug Cake