A tasty low carb blueberry mug cake that bakes up in minutes. The recipe makes two serving so eat one now and save the other for later.
It was a hectic weekend and it seems there isn’t enough free time these days. Things are getting busy at work so I won’t be able to take time off until May. I usually don’t like wasting vacation time when the weather’s cold any way.
One of the recipes I made this weekend was a disaster so I had to think of something else quickly. Using my birthday mug cake recipe as a base, I came up with this low carb blueberry mug cake recipe. It’s a nice treat that’s ready in minutes.
Mug cakes and muffins are perfect for a quick snack or breakfast. I don’t know why I haven’t made more quick microwave recipes. Sometimes, I think I tend to make things more difficult than they need to be.
My youngest daughter loves blueberries so I had some fresh berries in the refrigerator. I don’t find the berries to be that good this time of year. And, they certainly don’t compare to the ones we pick over the summer. That’s why I usually use frozen berries in recipes during the off season.
My favorite recipe for using the tons of blueberries we pick over the summer is a cobbler. I also like making a syrup to pour over pancakes and mix into plain yogurt.
Now I have a quick and easy recipe for a low carb blueberry mug cake that I can throw together. It will be a yummy treat in the morning on the weekends or a snack after work.
This tasty blueberry mug cake recipe could also be made in larger batches and baked in the ramekins. It should only take 10-15 minutes to bake in the oven.
The idea of making a mug cake is still kind of new to me. I guess I’m not completely sold on the idea of quick microwave baking.
Mug cakes are pretty convenient and are perfect for college kids living in the dorm. Much healthier than the microwave popcorn we used to snack on.
Although I could make up a mug cake in the microwave at work, I’d probably just make it at home first and heat it up in the toaster. The size of each blueberry mug cake is perfect for toasting.
I’ve got to start keeping a list of recipe ideas. I always think of things I’d like to create, but never write them down. New low carb mug cakes certainly need to be on the list.
Are you a fan of low carb mug cakes and muffins? What’s your favorite?
Low Carb Blueberry Mug Cake
Enjoy this easy and delicious low carb minute muffin. And be sure to leave a comment below to let us know what you think if you do give it a try.
Blueberry Mug Cake
Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- dash salt
- 2 tablespoons fresh or frozen blueberries
- 1 tablespoon coconut oil melted
- 2 tablespoons plus 1 teaspoon heavy cream
- 1 egg
- 1 tablespoon low carb sweetener
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
Instructions
- Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Stir in blueberries. Set aside.
- Melt coconut oil in small microwaveable bowl. Stir in heavy cream, egg, sweetener, and extracts into melted coconut.
- Beat dry ingredients into liquid ingredients with fork until well combined.
- Divide batter between two lightly buttered ramekins.
- Microwave on high from 1 1/2 minutes to 2 minutes or until cake is no longer wet. It took about 2 minutes to bake in my 900 watt microwave.
- Serve in ramekins or remove to serve.
Notes
Nutrition
Additional Info
- Net Carbs 3.7g
- % Carbs: 7%
- % Protein: 10.2%
- % Fat: 82.8%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
JudyG says
March 18, 2019 at 12:37 pmDoes anyone know whether these freeze well?
Lisa MarcAurele says
March 18, 2019 at 12:47 pmThe blueberry mug cake will freeze well.
Sheri says
March 16, 2019 at 11:33 pmJust finished eating this and it is FANTASTIC! Just the right amount of sweetness, the lemon extract compliments the blueberries beautifully and it is just the right amount for a quick dessert without any eggy taste! Definitely recommend trying this!
Shayelyn says
February 24, 2019 at 3:10 pmI love raspberry and lemon so I’m going to try that. Can melted butter be subbed for the coconut oil?
Lisa MarcAurele says
February 25, 2019 at 5:35 amButter should work for the coconut oil. And the combination of raspberry and lemon sounds fantastic!
Kara says
February 24, 2019 at 2:27 pmWhat temp do you bake in the oven? 350? And for 10-15 min? When you bake, can you bake 1-2 ramekins at a time or can you also increase the recipe and bake up to say 6 ramekins at a time? Also, would you bake the ramekins in water in a bigger dish?
Lisa MarcAurele says
February 25, 2019 at 5:34 amNo water dish needed for oven baking. I would try 325°F or 350°F and keep an eye on them after about 5-10 minutes. You can also bake multiples in the oven.
Roberta says
January 13, 2019 at 5:13 pmThese are AMAZING! Thanks so much for the recipe!!!
Lisa MarcAurele says
January 13, 2019 at 7:45 pmMy pleasure!
Jeanette Clayton says
January 7, 2019 at 10:05 pmI just made them with blackberries… beautiful❣
Lisa MarcAurele says
January 8, 2019 at 8:44 amThat does sound good. And there’s fewer carbs in blackberries.
Joyce says
August 29, 2018 at 9:59 amOmg this is so yummy and very easy to make. Its gonna be one of faves now, thank you ! 😸
Lisa says
August 29, 2018 at 2:48 pmYou’re welcome!
Candice says
August 11, 2018 at 9:47 amMade this for breakfast this morning and we all gobbled it up! Perfect texture-not too moist or dry. Thank you, I’ve added this to my favorites!
Lisa says
August 11, 2018 at 3:40 pmThanks so much for writing in to let us know how much you enjoyed the recipe!
Elise Damico says
June 10, 2018 at 10:18 pmDo you know if you could use banana flour or cassava flour w this? I know they aren’t exactly keto but I can’t have almonds or coconuts at all.
Lisa says
June 11, 2018 at 7:30 amIt’s worth a try using a similar amount. I don’t have experience with banana or cassava flour but I’m thinking a similar amount should work as a sub.
Fiona says
April 30, 2018 at 12:31 pmHi, can you make this without the coconut flour, maybe use extra almond flour? Thanks
Lisa says
April 30, 2018 at 12:50 pmIt should work with all almond flour (3 tablespoons).
Shawna says
March 27, 2018 at 2:23 pmSimple recipe for a quick breakfast or snack. Used frozen blueberries. Microwaved for a little over 1.5 minutes. Top of muffin/ mug cake was dry but bottom was still a little wet. Afraid I would scorch the cake, I placed it in a toaster for a little crispness. Slathered butter on top. Thankfully the recipe is not “eggy” tasting. Can’t wait to have the other serving later this week! I am not going to share 😋
Julie Sadler says
January 20, 2018 at 6:15 pmDear Lisa,
This has got to be my favorite mug cake yet! And I’ve tried a FEW. Just made it and am enjoying every bite of it!!
Wow… Keep up the good work.
Lisa says
January 21, 2018 at 5:13 amThanks Julie!
Lorna says
September 20, 2017 at 11:06 amThanks for the recipe! I’m only 3 weeks in on a low-carb diet and my MIL sent over a large can filled with choco chip Tollhouse cookies for the kids. The fumes were all over the kitchen and I really needed a “baked good” to keep me sane. This hit the spot and it was quick enough to keep me from raiding the pantry while it baked. Lifesaver!
Lisa says
September 20, 2017 at 3:39 pmGood for you staying away from those cookies! I’m sure it must have been torture to smell them.
gail says
September 2, 2017 at 11:07 amMade these this morning. They were wonderful Used more blueberries than what was called for. Next time I have strawberries I am going to make these again. YUM!!
Lisa says
September 2, 2017 at 2:19 pmStrawberries are lower in carbs so it’s a good choice.
Tokki says
August 17, 2017 at 5:15 pmIn Love! I made a keto friendly ‘McGriddle’ out of this recipe. Sliced 1 portion in half – opening up for a sandwich ready to be topped. Put cheese (I used Brie), bacon and drizzle sugar free maple syrup. Viola! McD’s keto style. This recipe is a keeper. 😍
Lisa says
August 17, 2017 at 5:46 pmWow! Sounds awesome. Thanks for sharing that idea!
Darlene says
April 26, 2017 at 2:15 pmIs the Swerve powdered or granular?
Lisa says
April 26, 2017 at 3:43 pmYou can use either.
Ethalfrida says
February 7, 2017 at 1:01 pmI just made this for breakfast because I seriously need to cut down on my carbs. I love this recipe. I omitted the Swerve and salt and it was delicious. However, not that I care this time but the caloric count did not match what Cronometer came up with. But regardless, I needed the calories today anyway. Thank you and looking forward to other recipes.
Ethalfrida says
February 7, 2017 at 2:01 pmApologies, now I know why the calorie count doesn’t match. I used one ramekin and ate the entire contents.
Lisa says
February 7, 2017 at 4:52 pmIt is easy to eat the one thing! But, to keep carbs at a minimum, I like to only eat half.
Sabrina says
August 5, 2016 at 11:08 amI am new to gluten free. Why do you need to use almond flour and coconut flour? Can you get by with just coconut flour? Almond flour is just so expensive for my family of 6.
Lisa says
August 6, 2016 at 8:32 amYou can get by with just coconut flour, but the recipe will need adjustment. Typically, you need less coconut flour than almond flour and more egg/liquid.
Nusrat says
March 28, 2016 at 10:16 amWhat brand of coconut flour do you use?
Lisa says
March 28, 2016 at 6:28 pmI’ve been using Nutiva.
Nusrat says
March 28, 2016 at 10:10 amHI lisa
I have extra fine coconut flour. How do I sub it for regular coconut flour. I think that is the reason for my recipe disasters involving coconut
Any idea??
Lisa says
March 28, 2016 at 6:31 pmI don’t have an exact conversion. If the recipe comes out too wet, add more. If too dry, reduce the amount. It will take some experimenting.