Prep time: 3 min | Cook time: 1–2 min | Total: 5 min
Servings: 1
Storage: Best fresh; refrigerate up to 24 hours and reheat 10–15 sec.
Ingredients
● 30 g (¼ cup) Nonpareil Gold Organic Defatted Almond Flour
● ½ tsp baking powder
● Pinch salt
● 1 egg
● 1 tbsp Greek yogurt or milk
● 1 tsp lemon zest + 1 tsp lemon juice
● 1–2 tsp sweetener
● 2 tbsp blueberries
Instructions
- Mix dry in a mug.
- Add wet ingredients; stir very well.
- Fold in blueberries.
- Microwave 60–90 sec. Rest 1 min.
Texture targets
Cake should be set on top but still moist inside (not rubbery).
Baking tips using defatted almond flour
● If rubbery, microwave time was too long—reduce by 10 sec next time.
● Add 1 tsp milk if batter looks too thick.
Variations (structure-safe)
● Dairy-free: Use coconut yogurt or plant milk.
● Egg swap note: Not recommended for direct swaps; egg is the structure.
● Sweetener notes: Avoid adding too much liquid sweetener (can make it soggy).
Subtle product reminder
Quick recipes work best when your flour absorbs consistently—use organic defatted almond flour.