Blueberry Mug Cake (Gluten-Free)

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.

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📖 Recipe

Blueberry Mug Cake

Author: Lisa MarcAurele

4.88 from 16 votes

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.

Prep Time1 min

Cook Time2 mins

Total Time3 mins

Course: Breakfast

Cuisine: American

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Servings 2

Calories 217

Video

Ingredients

• ▢ 2 tablespoons almond flour
• ▢ 1 tablespoon coconut flour
• ▢ ¼ 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 sugar substitute
• ▢ ¼ teaspoon vanilla extract
• ▢ ¼ teaspoon lemon extract

US Customary – Metric

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 ½ 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

Microwaveable coffee mugs can be used in place of the ramekins.

Other low carb berries such as strawberries, raspberries, and blackberries or a mix of berries can be used to vary the flavor.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1mug cake | Calories: 217 | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 46mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Additional Info

Net Carbs: 5 g | % Carbs: 9.1 % | % Protein: 9.1 % | % Fat: 81.8 % | SmartPoints: 10

Values

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(
    [serving_size] => 1
    [calories] => 217
    [carbohydrates] => 7
    [protein] => 5
    [fat] => 20
    [saturated_fat] => 12
    [cholesterol] => 106
    [sodium] => 46
    [fiber] => 2
    [sugar] => 2
    [potassium] => 81
    [vitamin_a] => 376
    [vitamin_c] => 1
    [calcium] => 60
    [iron] => 1
    [serving_unit] => mug cake
)

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.

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