Low carb blueberry mug cake

Blueberry Mug Cake

Course: Breakfast
Cuisine: American
Keyword: blueberry, mug cake
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
Servings: 2
Calories: 219kcal
Author: Lisa MarcAurele
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.
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  • 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.



3.7g net carbs per serving.


Serving: 79g | Calories: 219kcal | Carbohydrates: 6.2g | Protein: 5.4g | Fat: 19.5g | Saturated Fat: 11.3g | Cholesterol: 106mg | Sodium: 126mg | Fiber: 2.5g | Sugar: 1.5g

Additional Info

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