Description
A quick and tasty keto-friendly blueberry muffin mug cake that can be made in minutes.
Ingredients
Scale
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated erythritol (or your preferred sweetener)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted butter (or coconut oil)
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh or frozen blueberries
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, baking powder, salt, and erythritol. Mix well until there are no lumps.
- Add the egg, almond milk, melted butter, and vanilla extract to the dry ingredients. Stir until fully combined and smooth.
- Gently fold in the blueberries.
- Microwave the mug on high for 1 minute and 30 seconds.
- Check for doneness; if the center is still wet, microwave in 15-second intervals until set.
- Let the mug cake cool for a minute before enjoying.
Notes
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg