Description
A quick and easy keto-friendly mug cake with a refreshing lemon flavor, topped with fresh blueberries. Perfect for a low-carb dessert or snack.
Ingredients
- For the Cake:
- 3 tbsp (45.65 g) Greek yogurt
- 1 large egg
- 2 tsp lemon zest
- 1 tbsp lemon juice
- ⅓ cup (37.33 g) almond flour
- 3 tbsp unflavored protein powder
- 1 tbsp sweetener (erythritol or allulose)
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp fresh blueberries
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, egg, lemon zest, and lemon juice.
- Add Dry Ingredients: Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined.
- Add Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
- Prepare Mugs: Divide the batter between two lightly greased mugs or ramekins (at least 4-ounce capacity).
- Cook: Microwave each mug on 50% power for 2 minutes. If cooking both at the same time, add 30-60 seconds to the cooking time.
- Cool & Serve: Let the cakes cool for a few minutes before serving.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
