Ingredients:

  • 4 tbsp superfine Almond Flour (30 g)
  • 2 tbsp Keto Granulated Sweetener (Erythritol/Monk Fruit blend) (25 g)
  • 1/2 tsp Baking Powder
  • Pinch fine Salt
  • 1 tbsp Unsalted Butter, melted (15 g)
  • 1 Large Egg Yolk
  • 1/2 tsp finely grated Lemon Zest
  • 1/4 tsp Vanilla Extract
  • 1 tbsp Fresh or Frozen Blueberries (15 g)
  • 1 tbsp Keto Powdered Sweetener (10 g, for glaze, optional)
  • 1/2 tsp Fresh Lemon Juice (for glaze, optional)

Instructions:

  1. Prep the Wet Ingredients: Melt the butter in a separate small bowl or directly in the designated mug. Allow it to cool slightly while preparing the dry ingredients.
  2. Combine the Dry Components: In the chosen mug (10–12 oz), combine the almond flour, keto sweetener, baking powder, and salt. Use a fork to thoroughly whisk until completely homogeneous.
  3. Incorporate the Wet Mixture: Add the slightly cooled melted butter (or oil), egg yolk, lemon zest, and vanilla extract to the dry mixture.
  4. Mix Carefully: Using the fork, stir the ingredients until just combined. Do not overmix; stop stirring immediately once no dry streaks of flour remain.
  5. Fold in Berries: Gently fold in the blueberries. If using frozen, there is no need to thaw them first.
  6. Microwave: Place the mug into the microwave. Cook on High (1000W) for 60 seconds. Check the cake. If the top still looks wet, cook in 15-second intervals until the top is set and springs back lightly when touched.
  7. Rest and Release: Remove the mug carefully and allow the cake to cool in the mug for 2–3 minutes. This allows the internal moisture to settle.
  8. Prepare the Glaze (Optional): While the cake rests, combine the powdered keto sweetener and lemon juice in a small dish, stirring until smooth and drizzly.
  9. Serve: Either eat the cake directly from the mug or gently run a knife around the edge and invert it onto a small plate. Drizzle generously with the lemon glaze.