Dessert

Lemon Blueberry Mug Cake is for Dessert.

Lemon Blueberry Mug Cake takes several minutes to prepare.

Lemon Blueberry Mug Cake takes several minutes to cook.

Lemon Blueberry Mug Cake makes 5 servings.

The ingredients for Lemon Blueberry Mug Cake are:

1/2 cup plus 1 tsp. coconut flour, divided
1/4 to 1/3 cup Swerve
Zest from one lemon
1 tsp. baking soda
pinch salt
4 large eggs
1/4 cup coconut oil, melted
1/2 cup unsweetened almond milk
1/2 tsp. lemon extract
1/2 cup frozen wild blueberries

Here is how you make Lemon Blueberry Mug Cake:

In a medium bowl, whisk together 1/2 cup coconut flour, Swerve, lemon zest, baking soda, and salt.Stir in eggs, coconut oil, almond milk, and lemon extract.In a small bowl, toss blueberries with 1 tsp. coconut flour. Add berries to batter and mix gently.Divide batter among 5 mugs. Cook each mug in the microwave on high for about 90 seconds or until set.Nutritional information does not include sweetener.Serving Size: 1 mugNumber of Servings: 5Recipe submitted by SparkPeople user LAURIESTROUPE.

The nutritional information for Lemon Blueberry Mug Cake is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 171.8

• Total Fat: 7.5 g
• Cholesterol: 148.8 mg
• Sodium: 373.9 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 5.5 g
• Protein: 8.5 g

The dietary needs meet for Lemon Blueberry Mug Cake is Low Carb