Almond flour breakfast cup

NOTE: Nutritioual information does NOT include the bluberries because I change up my recipe and just add the fruit separately in my tracker.

1/3 cup almond flour
1 egg
1 T heavy cream
1 T water
1/4 cup bluberries (fresh or frozen)
Stevia to taste (I use two droppers of Stevei glycerite)

May substitue 1 T of water or milk substitute for heavy cream.

May substitute mixed berries or other berries, other fruit, nuts, unsweetened coconut, or peanut or other nut butters, small cubes of cream cheese, sugar-free maple or other syrup, sugar-free jams or preserves, chopped nuts, or other additive in place of blueberries.

Put in a microwave safe bowl almond flour, egg, heavy cream, water, and Stevia in a bowl and mix well.

Microwave for 30 seconds, add fruit and stir. Microwave for 1 minute. Frozen fruit may take longer. It should be the consistency of sponge cake. Makes 1 serving.

For traveling I make them up in advance using a microwaveable muffin pan and carry them in zip lock bags.

Enjoy!

Serving Size: makes 1 muffin size serving

Number of Servings: 1

Recipe submitted by SparkPeople user CLIMBERS_ROCK.