Gluten Free Individual Almond Blueberry Cake.
Ingredients
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
Directions
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 2 ½ – 3 minutes or until puffed and set. Let cool slightly and dust with additional Swerve Confectioners if desired.
Serves 1
