Yields1 Serving
 3 tablespoons almond flour
 2 tablespoons coconut flour
 1 tablespoon flaxseed meal
 ¼ teaspoon baking powder
 ½ tablespoons lemon zest
 Pinch of sea salt
 1 egg
 2 tablespoon maple syrup
 ¼ teaspoon vanilla
 2 tablespoons coconut oil, melted
 1 teaspoon lemon juice
 ½ cup wild blueberries
 2 teaspoons water
PREP:
1

Spray mug with nonstick spray.

MAKE
2

Combine almond flour, coconut flour, flaxseed meal, baking powder, lemon zest, chia seeds, poppy seeds and sea salt in a bowl and mix until combined.

3

Add egg, maple syrup, vanilla, melted coconut oil and lemon juice and mix until batter is formed.

4

Pour in blueberries and gently fold into batter.

5

Add 2 teaspoons of water to batter and mix in.

6

Pour into mug and microwave for 2 minutes.

Ingredients

 3 tablespoons almond flour
 2 tablespoons coconut flour
 1 tablespoon flaxseed meal
 ¼ teaspoon baking powder
 ½ tablespoons lemon zest
 Pinch of sea salt
 1 egg
 2 tablespoon maple syrup
 ¼ teaspoon vanilla
 2 tablespoons coconut oil, melted
 1 teaspoon lemon juice
 ½ cup wild blueberries
 2 teaspoons water

Directions

PREP:
1

Spray mug with nonstick spray.

MAKE
2

Combine almond flour, coconut flour, flaxseed meal, baking powder, lemon zest, chia seeds, poppy seeds and sea salt in a bowl and mix until combined.

3

Add egg, maple syrup, vanilla, melted coconut oil and lemon juice and mix until batter is formed.

4

Pour in blueberries and gently fold into batter.

5

Add 2 teaspoons of water to batter and mix in.

6

Pour into mug and microwave for 2 minutes.

Lemon Blueberry Mug Cake