Gluten Free Individual Almond Blueberry Cake
On today’s episode of Carol’s Sweet Addiction, I bring you one of my favorite addictions – cake in a mug! Yep … I just can’t get enough of these tasty, portion-controlled treats. This Gluten Free Individual Almond Blueberry Cake is my newest creation and I know you’re going to love it!
For this cake, I’ve combined a hefty dose of almonds – almond milk, almond flour, almond extract and almonds. You can never have too much almond in my opinion, but to balance it out I added some blueberries.
What’s great about this cake, aside from its portion-controlled size, is that it’s grain free and Keto-friendly. With the use of Swerve, a zero-calorie, non-glycemic sweetener that measures cup-for-cup to sugar, this cake is friendly to those who are watching their waistlines or health.
(Speaking of episodes, catch me whipping up this recipe on my monthly cooking segment on tomorrow’s episode of Daytime TV. See this link to find out where the show airs or check out the video here on my YouTube channel.)
- 1 tablespoon unsalted butter
- 4 tablespoon almond milk
- 1 large egg
- 4 tablespoons almond flour
- 2 tablespoons Swerve Confectioners plus more for dusting
- ¼ teaspoon baking powder
- 1/8 teaspoon kosher or fine sea salt
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 tablespoons fresh blueberries
- 1 tablespoon sliced almonds
Melt the butter in a large mug or ramekin in the microwave, about 30 seconds. Swirl the melted butter to coat the mug.
Add the almond milk, egg, almond flour, 2 tablespoons Swerve Confectioners, baking powder, salt, and extracts. Mix well. Gently place the blueberries on top of the batter (some will sink, that’s fine) and sprinkle on the sliced almonds.
Microwave on high power for 2½ - 3 minutes or until puffed and set. Let cool slightly and dust with additional Swerve Confectioners if desired.
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