American Dairy-Free Low-Carb Lemon Blueberry Condensed Milk Mug Cakes

Instructions

1. 1

   Lightly grease 4 microwave-safe mugs or ramekins with a little avocado oil or nonstick spray.

2. 2

   In a medium mixing bowl, whisk together the almond flour, coconut flour, erythritol monk fruit sweetener, baking powder, and salt until evenly combined.

3. 3

   In a separate bowl, whisk the eggs, dairy-free keto condensed almond milk, avocado oil, unsweetened almond milk, lemon zest, lemon juice, and vanilla extract until smooth.

4. 4

   Add the wet mixture to the dry ingredients and stir until a thick, smooth batter forms. Let the batter rest for 2 minutes so the coconut flour can absorb moisture.

5. 5

   Gently fold in the fresh blueberries, saving a few for topping if desired.

6. 6

   Divide the batter evenly among the prepared mugs, filling each mug no more than halfway to allow room for rising.

7. 7

   Microwave one mug at a time on high for 60 to 90 seconds, or until the cake is set on top and springs back lightly when touched. Cooking time may vary depending on microwave strength.

8. 8

   Let each mug cake cool for 2 to 3 minutes before serving, as it will continue to firm up slightly.

9. 9

   Serve warm, optionally topped with extra lemon zest, a few fresh blueberries, or a drizzle of dairy-free keto condensed almond milk.