Description
A quick and delightful Keto Blueberry Muffin Mug Cake that is perfect for a low-carb treat.
Ingredients
Scale
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon granulated erythritol (or any low-carb sweetener)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted ghee (or coconut oil)
- 1/4 teaspoon pure vanilla extract
- 1/4 cup blueberries, fresh or frozen
Instructions
- In a microwave-safe mug, whisk together the almond flour, coconut flour, baking powder, sea salt, and erythritol until well blended.
- Crack the egg into the dry mixture and pour in the almond milk, melted ghee, and vanilla extract. Mix thoroughly until the batter is smooth and lump-free.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Place the mug in the microwave and cook on high for 1 minute and 30 seconds. After that time, check the cake’s center; if it appears undercooked, continue microwaving in 15-second increments until it is fully set.
- Allow the mug cake to cool for a minute before digging in.
Notes
- For an extra touch, consider adding a pinch of nutmeg or a few chopped nuts for added texture.
- Adjust the sweetness by increasing the erythritol if desired.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg
Keywords: Keto Blueberry Muffin Mug Cake