Blueberry Mug Cake

A quick and easy recipe for a blueberry keto mug cake ready in one minute! Light, fluffy and loaded with blueberries, this easy coconut flour based muffin in a mug is protein packed, low carb and 100% sugar free- Vegan, Paleo and Gluten Free.

Course Dessert

Cuisine American, australian, English

Prep Time 1

Cook Time 1

Total Time 2

Servings person

Calories 240kcal

Author Arman Liew

Ingredients

1/4 cup flour white, gluten-free or rice
1/4 teaspoon baking powder
1 tablespoon granulated sweetener of choice * Optional- See notes
1 tablespoon coconut oil melted
1 tablespoon maple syrup
3-4 tablespoon milk of choice
1-2 tablespoon blueberries

Instructions

In a small mixing bowl, add your dry ingredients and mix well.
In a microwave-safe bowl or mug, add the rest of your ingredients, minus the blueberries and mix well. Add your dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries.
Microwave for 1-2 minutes, or until a toothpick comes out clean from the center. Remove from the mug or bowl and enjoy!

Oven Instructions

Preheat the oven to 175C/350F. Prepare ingredients as above, but pour batter in an oven safe dish. Bake for 12-15 minutes, or until a toothpick comes out clean.

Notes

* Optional- Only add if you want a super sweet muffin mug cake

** For a non-keto option, you can use maple syrup or agave nectar.

Keto Blueberry Mug Cake (Vegan, Paleo) is best eaten fresh but can be refrigerated for later consumption. It is also freezer friendly, for up to 1 month.

Nutrition