AILI Blueberry Lemon Mug Cake

Makes: 1 serving,
Serving size: 1 mug cake, 355 Calories, 27g Fat, 5g Net Carbs, 9g Protein


  • 1 Egg, large (MUG CAKE)
  • 1 Tbsp Butter, unsalted, melted (MUG CAKE)
  • 1 tsp Lemon Juice (MUG CAKE)
  • 1.5 Tbsp And I Like It™ FirstRate™ (MUG CAKE)
  • ½ tsp Baking Powder (MUG CAKE)
  • Dash of Salt (MUG CAKE)
  • ¼ Cup And I Like It™ Baking Blend (MUG CAKE)
  • 10g Blueberries, fresh (MUG CAKE)
  • Ingredients for AILI Lightly Sweetened Whipped Cream
  • ½ cup Heavy Whipping Cream (TOPPING)
  • 2 Tbsp And I Like It™ FirstRate™ (TOPPING)


  1. Coat inside of a coffee mug with butter.
  2. In the coffee mug, mix the egg, butter & lemon juice with a fork.
  3. Mix in the FirstRate, baking powder & salt.
  4. Mix in the Baking Blend just until combined.
  5. Fold in the blueberries.
  6. Microwave for 110 seconds, set aside.
  7. Make the topping, using a mixer, whip the heavy whipping cream in a small bowl until medium peaks.
  8. Add in the FirstRate until combined & smooth.
  9. Tip: Top the mug cake with the AILI Lightly Sweetened Whipped Cream topping & enjoy!
Keto, gluten free, low carb Blueberry Lemon Mug Cake