½tablespoonbutteror ghee or coconut oil, melted, where to buy ghee
1tablespoonmilk of choice: unsweetened almond milkor coconut milk, or heavy cream
1eggbeaten
¼teaspoonGF vanilla extractlike this one
1tablespoonSweetener of choice: 1 honey or 1 tablespoon erythritol + 12 drops liquid steviafor low carb
3tablespooncashew meal, or almond flour,(grind up cashews into a powder in a processor or buy cashew meal)
⅛teaspoonbaking soda
¼teaspoonapple cider vinegar
1 ½tablespoonblueberries
FROSTING:
1 ½teaspoonghee or coconut oilmelted
1tablespooncoconut buttermelted, or cream cheese, softenedd
1tablespoonalmond or coconut milk
½teaspoonlemon juicecan use this lemon squeezer
1 ½teaspoonhoney or for low carb use 1 ½ teaspoon erythritol like Swerve.
⅛teaspoonvanilla extract
Instructions
Preheat Oven to 400 F if not using microwave, and grease or oil a 6 inch ramekin, (example of a ramekin).
Combine in the ramekin: ½ tablespoon melted butter or coconut oil, 1 tablespoon milk of choice, 1 egg, ¼ teaspoon vanilla extract, sweetener of choice, and 3 tablespoon cashew meal or almond flour. Mix together vigorously with a fork.
Add to mixture: ⅛ teaspoon baking soda and pour on top of baking soda the ¼ teaspoon apple cider vinegar (let it fizz a little). Mix baking soda and vinegar into the batter thoroughly.
Add blueberries to mixture.
Cook in microwave for 1 minute and 30 seconds or until rises completely, or Bake in 400 F oven for 12 to 15 minutes or until completely risen.
Remove from microwave or conventional oven and let cool completely.
Place all frosting ingredients into a small sauce pan on medium low heat.
Melt and stir frosting in pan until melted and combined.
Place a butter knife between the cake and ramekin and slide around cake edges to loosen.
Remove from ramekin or leave in ramekin (can eat out of ramekin).
Frost and spread the top of the cake with frosting. Serve and enjoy (2 servings).
Notes
Nutritional Data for Low Carb Version (stevia sweetener option): Servings: 2, serving size: ½ of cake, Cal: 215, Carbs: 6.5 g / Net Carbs: 4.7 g, Fiber: 1.8 g, Fat: 19 g, Protein: 6 g, Sugar: 2 g*all nutritional data are estimates based on the products I used*