Keto Lemon Mug Cake
A sunny, muffin mug cake ready for breakfast in minutes.
Ingredients
- 1Tbsp.unsalted butter
- 1large egg(s)
- 2Tbsp.Lemon Meringue Keto Chow
- 1Tbsp.granulated allulose
- 1Tbsp.fine almond flour
- 1Tbsp.coconut flour
- 0.25tsp.baking powder
- 1Tbspfresh blueberriesheaping
Instructions
- Place the butter in a 12-oz. mug and microwave for about 30 seconds, or until melted.
- If the butter is hot, allow it to cool to room temperature.
- Add the egg to the butter and beat well.
- Mix in the Keto Chow, allulose, almond flour, coconut flour, and baking powder.
- Sprinkle the blueberries over the surface of the batter. They will sink in as the muffin cooks.
- Microwave on full power for 60-90 seconds* or until the muffin is risen and shrinks away from the sides of the mug.
- Let the muffin cool for two minutes before removing it from the mug.
Notes
*Please note you may have to vary the power level and cooking time according to your microwave. This recipe was tested in a 1000-watt microwave oven.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition
Serving: 1mug cakeCalories: 295.76kcalCarbohydrates: 21.85gProtein: 16.8gFat: 21.5gSaturated Fat: 10.16gPolyunsaturated Fat: 1.99gMonounsaturated Fat: 7.6gTrans Fat: 0.47gCholesterol: 220.6mgSodium: 454.79mgPotassium: 625.78mgFiber: 5.5gSugar: 2.52gVitamin A: 920.17IUVitamin C: 36.9mgCalcium: 337.74mgIron: 1.75mgSugar Alcohol: 12.03gNet Carbs: 4.32g