Recipe Suzanne Ryan- the author of Simply Keto
3 Tbs blanched almond flour
1 Tbs of Serve confectioners’-style sweetener
1 Tbs unsalted butter (softened)
Salted butter for serving (optional/I just used unsalted butter.)
1. Place the almond flour, coconut flour, sweetener, baking powder and salt in a med-large microwave-safe mug and blend with fork.
2. Add the egg, butter, avocado oil, and vanilla: mix well.
3. Gently stir in the blueberries. Use the back of a spoon to press down the batter and smooth the top.
4. Place the batter-filled mug in the microwave and heat up for 1 minute and 15 seconds. (The cooking time may vary depending on your microwave. If the muffin is not fully formed after 1 minute 15 seconds, continue cooking in 15-second increments.) Carefully remove the mug from the microwave- it will be hot- flip it upside down over a plate, and allow the muffin to slide out of the mug onto the plate. Place the muffin on its side and slice in half.
5. Spread with butter if desired!
**Another professional photo. I do weddings too. ((please don’t hire me for a wedding))
*Nutrition (without extra butter)
(if you are doing keto, net carbs is the number you count for total carbs of the day.)
