Blueberry Lemon Mug Cake
Ingredients
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 eggs
- 1/2 tsp baking soda
- 1/4 cup maple syrup
- 2 tbsp lemon juice, 1 1/2 tsp lemon extract, or 3 tsp lemon zest depending on what you have on hand
- 1 tbsp ghee or butter (softened)
- 1/4 cup blueberries (plus a handful to put on top)
Preparation
Preheat the oven to 350F.
In a bowl, whisk the eggs.
Add in the flours and mix.
Add in the ghee, maple syrup, lemon, and baking soda, then mix.
Add in the blueberries and stir with a spatula.
Bake for 30-35 minutes at 350F.
Tips
Use a large ramekin for baking.
The recipe can be split into two smaller portions for mini servings.
