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Ingredients
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- 3 tablespoons monk fruit brown sugar, packed
- 2 cups fresh blueberries
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ⅓ cup monk fruit sweetener, or granulated sugar
- 2 tablespoons butter, melted
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- ⅓ cup low-fat buttermilk
Instructions
- Spray four 5-ounce or 6-ounce ramekins with cooking spray.
- Sprinkle about 3 teaspoons of brown sugar into each ramekin and fill with ½ cup of blueberries.
- In a bowl, whisk together the remaining dry ingredients and brown sugar until combined.
- Add the beaten egg, melted butter, vanilla extract, and buttermilk to the dry mixture and stir until smooth.
- Spoon the batter evenly into the prepared ramekins.
- Place the ramekins in the air fryer basket and air fry at 320°F for 14 to 15 minutes, checking for doneness with a toothpick at 12-13 minutes.
- For oven baking, preheat to 350°F and bake for 20-25 minutes, checking for a toothpick to come out clean.
- Once done, let them cool for 5 minutes before running a knife around the edges to loosen.
- Carefully invert each cake onto a serving plate and trim any puffed tops for leveling.
- Serve with light vanilla ice cream or whipped cream if desired.
Notes
If using granulated sugar instead of monk fruit sweetener, adjust accordingly for sweetness.
Ensure the ramekins are thoroughly sprayed to prevent sticking during baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg