120g ground golden linseed (or other milled seed of choice)
30g coconut flour
2tsp baking powder
90ml milk
3 large eggs
50g blueberries
1-2 tsp vanilla essence / vanilla bean
2tbsp powdered sweetener (optional), you can alternatively use sugar
Instructions
Preheat your oven to 180C. If you are cooking in the air fryer preheat it to 180C on "airfry" setting.
Into a mixing bowl add the cottage cheese, milk, vanilla and eggs. Whisk together.
Now add in the dry ingredients (ground golden linseed, coconut flour, baking powder). Mix together to form a batter.
Add the sweetener and stir through. Add in the blueberries and mix until fully combined.
Using a little coconut oil or butter grease the ramekins / mugs.
Carefully spoon the batter into the ramekins and split evenly. I make 4 servings but you can make just 2 if you would prefer. You will need to adjust the baking time accordingly if you do.
(if in the oven) Place the ramekins on a baking tray and pop in the centre of the oven for approximately 25 minutes until domed and cooked.
(if in the air fryer) Place in the air fryer for 8-10 minutes until domed and cooked through. Of course you could use the bake setting as well, it might just take a little longer.
Once cooked carefully remove from the oven and serve once ready. Allow to cool to a warm temperature if serving to children.
Nutrition Information
Calories: 250 Carbohydrates: 4
Recipe by at https://thelowcarbkitchen.co.uk/low-carb-gluten-free-blueberry-and-vanilla-mug-cake/