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Keto Lemon Blueberry Mug Cake
Delicious lemony mug cakes bursting with wild blueberries. These easy low carb cakes are nut free and dairy free too.
Course
Breakfast, Dessert
Cuisine
American
Keyword
keto lemon mug cake, lemon mug cake
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
4
mug cakes
Calories
262
kcal
Ingredients
⅓
cup
coconut flour
⅓
cup
Swerve Sweetener
Zest from one lemon
1
teaspoon
baking powder
¼
teaspoon
salt
3
large
eggs
⅓
cup
coconut oil
melted
⅓
cup
water
½
teaspoon
lemon extract
⅓
cup
blueberries
Instructions
In a medium bowl, whisk together the coconut flour, sweetener, lemon zest, baking powder, and salt.
Stir in the eggs, coconut oil, water, and lemon extract. Stir in the blueberries and divide the batter between 4 mugs.
Cook each mug in the microwave on high for about 1 minute 30 seconds. Cook longer if desired.
Nutrition
Serving:
1
mug cake
|
Calories:
262
kcal
|
Carbohydrates:
7.8
g
|
Protein:
6.1
g
|
Fat:
23.3
g
|
Fiber:
3.7
g