|KETO BLUEBERRY MUG MUFFIN|
KETO BLUEBERRY MUG MUFFIN
PREP TIME: 5 MINUTES • COOK TIME: ABOUT 1 MINUTE • YIELD: 1 LARGE MUFFIN (1 SERVING)
- 3 tablespoons blanched almond flour
- 1 tablespoon coconut flour (I prefer Antony’s)
- 1 tablespoon Swerve confectioners’-style sweetener
- ¼ teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon unsalted butter, softened
- 1 teaspoon avocado oil
- ¼ teaspoon vanilla extract
- 8 blueberries
- Salted butter, for serving (optional)
1 Place the almond flour, coconut flour, sweetener, baking powder, and salt in a medium-large microwave-safe mug and blend with a fork.
2 Add egg, butter, avocado oil, and vanilla; mix well.
3 Gently stir in the blueberries. Use the back of a spoon to press the batter down and smooth the top.
4 Place the batter-filled mug in the microwave and heat for 1 minute 15 seconds. (Cooking time may vary depending on your microwave. If the muffin is not fully formed after 1 minute 15 seconds, continue cooking in 15-second increments.) Carefully remove the mug from the microwave—it will be hot—flip it upside down over a plate, then allow the muffin to slide out of the mug onto the plate. Place the muffin on its side and slice it in half.
5 Spread with butter, if desired, and enjoy!
Per muffin, without a spread of salted butter:
- CALORIES: 372 |
- FAT: 33 g |
- PROTEIN: 12 g |
- TOTAL CARBS: 20 g |
- NET CARBS: 6 g
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