Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • dash salt
  • 2 tablespoons fresh or frozen blueberries
  • 1 tablespoon coconut oil (melted)
  • 2 tablespoons plus 1 teaspoon heavy cream
  • 1 egg
  • 1 tablespoon low carb sugar substitute
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

Instruction

  • Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Stir in blueberries. Set aside.
  • Melt coconut oil in small microwaveable bowl. Stir in heavy cream, egg, sweetener, and extracts into melted coconut.
  • Beat dry ingredients into liquid ingredients with fork until well combined.
  • Divide batter between two lightly buttered ramekins.
  • Microwave on high from 1 1/2 minutes to 2 minutes or until cake is no longer wet. It took about 2 minutes to bake in my 900 watt microwave.
  • Serve in ramekins or remove to serve.