Gluten-Free Blueberry Poppyseed Mug Muffin – LOW CAL
Ingredients
- 3 tbsp almond flour
- 2 tsp flaxseed meal
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 tbsp Swerve
- 1/32 tsp powdered stevia
- 1 egg white
- 2 tbsp unsweetened almond milk
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp poppy seeds
- ¼ cup blueberries
Instructions
- WHISK together the egg white, almond milk, lemon juice, lemon zest, Swerve, and Stevia in a large mug that’s been sprayed with non-stick cooking spray.
- STIR in the almond flour, flaxseed meal, baking powder, salt, and poppy seeds. Mix until smooth.
- FOLD in the blueberries and microwave on high for 2 ½ – 3 ½ minutes.
Nutrition
Calories: 207kcal | Carbohydrates: 13g | Protein: 10g | Fat: 13g | Fiber: 4g | Net Carbs: 9g