Keto Blueberry Lemon Cake

Ingredients:

• 1 tablespoon unsalted butter, melted
• 1 large egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder (gluten-free if needed)
• 1 tablespoon cream cheese, softened
• 3 packets sweetener (about 4.5g total)
• 3/4 teaspoon lemon juice
• 5-6 frozen blueberries (or fresh, if preferred)

Simple Lemon Syrup:

• 2 tablespoons lemon juice
• 4 packets sweetener (about 6g total)

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease a microwave-safe mug or ramekin with butter.
   • In a small bowl, whisk together the melted butter and egg until well combined.
   • Add coconut flour, baking powder, softened cream cheese, sweetener, and lemon juice to the bowl. Mix until smooth and no lumps remain.
   • Gently fold in the frozen blueberries.
2. Microwave the Cake:
   • Pour the batter into the prepared mug or ramekin.
   • Microwave on high for 1.5 to 2 minutes, or until the cake is set and springs back lightly when touched. Cooking time may vary depending on your microwave’s wattage.
3. Prepare the Lemon Syrup:
   • While the cake is cooling slightly, prepare the lemon syrup.
   • In a small bowl, combine lemon juice and sweetener. Stir until the sweetener is dissolved.
4. Serve:
   • Pierce the warm cake with a fork or toothpick several times to allow the lemon syrup to soak in.
   • Drizzle the lemon syrup over the top of the cake.
5. Enjoy:
   • Serve the keto blueberry lemon cake warm and enjoy the burst of lemony sweetness with every bite! It’s a perfect treat that’s both satisfying and low-carb.

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE