Description
A fast, single-serving cake made in the microwave using almond flour, perfect for a quick, low-carb, sugar-free dessert.
Ingredients
Scale
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 tablespoon almond flour
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon keto-friendly granulated sweetener
- 1/4 teaspoon baking powder
- Pinch of salt
- 5 fresh or frozen blueberries
- Optional: 1/2 teaspoon keto powdered sweetener for topping
Instructions
- In a microwave-safe mug (about 10-12 oz), whisk the egg until slightly frothy.
- Add the melted butter, almond flour, lemon zest, lemon juice, sweetener, baking powder, and salt to the mug. Mix well until just combined and smooth. Do not overmix.
- Gently fold in the blueberries.
- Place the mug in the microwave. Cook on high power for 60 to 90 seconds. Cooking time varies by microwave wattage; start checking at 60 seconds. The cake is done when the top looks set and is no longer wet.
- Let the mug cake cool in the mug for 1 minute before eating.
- If desired, sprinkle with keto powdered sweetener before serving.
Notes
- If using frozen blueberries, do not thaw them first.
- For a richer flavor, add 1/8 teaspoon of vanilla extract with the wet ingredients.
- If the cake seems dry after cooking, reduce the microwave time next time.
- Prep Time: 3 min
- Cook Time: 1.5 min
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 0.5
- Sodium: 150
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
- Cholesterol: 180