Description
A delicious and quick keto blueberry muffin mug cake that’s perfect for a healthy breakfast or snack!
Ingredients
Scale
- 4 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1 tablespoon erythritol or sweetener of choice
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons fresh blueberries
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, baking powder, and erythritol.
- Add the egg, almond milk, and vanilla extract to the dry ingredients and mix until well combined.
- Gently fold in the blueberries.
- Microwave on high for 90 seconds or until the cake is set.
- Allow to cool slightly before enjoying.
Notes
- Adjust the sweetener to your taste preference.
- Microwave times may vary based on the wattage of your microwave.
- Top with additional blueberries or a dollop of whipped cream for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: dessert
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 186mg