Description
This Keto Blueberry Muffin Mug Cake is a quick and easy low-carb dessert that’s perfect for a single serving. Made with almond and coconut flours and naturally sweetened with erythritol, this mug cake delivers a moist, flavorful treat with fresh blueberries, all prepared in just minutes using the microwave.
Ingredients
Scale
Dry Ingredients
- 4 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1 tablespoon erythritol or sweetener of choice
Wet Ingredients
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
Fruit
- 2 tablespoons fresh blueberries
Instructions
- Combine dry ingredients: In a microwave-safe mug, mix together the almond flour, coconut flour, baking powder, and erythritol until evenly combined.
- Add wet ingredients: Crack in the egg, then pour in the almond milk and vanilla extract. Stir thoroughly until all ingredients form a smooth, uniform batter.
- Fold in blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without crushing.
- Microwave cooking: Microwave the mug on high power for 90 seconds, or until the cake is fully set and springs back lightly to the touch.
- Cool and serve: Let the mug cake cool for a couple of minutes to avoid burning your mouth, then enjoy directly from the mug or tip out onto a plate.
Notes
- Fresh blueberries are preferred for best texture; frozen can be used but may increase moisture slightly.
- Adjust microwave time based on your microwave’s wattage; start with 90 seconds and add increments of 10 seconds if needed.
- Substitute erythritol with other low-carb sweeteners like monk fruit or stevia according to sweetness preferences.
- For a dairy-free recipe, ensure almond milk is unsweetened and free from additives.
- This recipe serves one and is ideal for a quick low-carb snack or breakfast treat.
