3-Minute Ketogenic Blueberry Mug Cake

4.50 from 4 votes
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With a total of 13g of Net Carbs per cake, this little treat can be the perfect option for a dessert or even breakfast. The mug cake is full of nutrients and yet makes you feel like you’re cheating!

Diets are all about balance. If you’re on a low carb or keto diet, you may be avoiding desserts.

After all, desserts are typically loaded with sugar. And sugar is definitely not good for helping you stay in a state of ketosis- or maintaining your waistline.

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keto blueberry mug cake

This keto mug cake is meant for those times. At only 13 grams of net carbs, it’s perfect for a low carb diet.

It’s also high in fat and has a decent amount of protein and fiber. So, you feel satiated after eating it.

As an added bonus, it also provides 23% of your daily vitamin C needs and 15% of your daily vitamin A needs.

Ingredients You’ll Need

Egg (1)

Coconut Flour (2 tbsp) – To make this cake low carb, you’re going to use coconut flour. If you’re new to coconut flour be sure to give some a try here.

Double Cream (2 tbsp) – Since coconut flour can be drying, you’re also going to be using some double cream. Double cream makes the cake nice and moist. The last thing you want is a dry cake!

Blueberries (10-12) – And for that nice burst of blueberry flavor, you’ll be using some fresh blueberries. Blueberries are not only tasty but pretty nutritious as well.

Granulated erythritol (2 tbsp) – For added sweetness, you’ll be using erythritol. Erythritol is a natural sweetener that doesn’t cause blood sugar spikes.

You can use it in your baking or even your tea or coffee. If you’d like to give it a try, you can get some here.

Fresh lemon juice (2 tbsp) – And let’s not forget the fresh lemon juice. You’re going to be using it to balance out the sweetness. Besides adding some tartness, fresh lemon juice is also good for you.

Vanilla extract (1/4 tsp)

Baking Powder (1/4 tsp)

Salt (a pinch)

How to Make 3-Minute Keto Blueberry Mug Cake

Step 1. Whisk egg, double cream, lemon juice, and vanilla extract together.

Step 2. Mix coconut flour, erythritol, baking powder and salt in a separate bowl.

Step 3. Mix dry and wet ingredients. Softly mix in the blueberries.

Step 4. Pour the batter into a mug. Microwave for 60 seconds at 800 watts. Check out with a toothpick whether it’s cooked. If not, continue microwaving and continue checking every 20 seconds.

Step 5. You can add some whipped cream on top for that extra moisture if you wish. That’s completely optional though.

keto mug cake with blueberries

What’s so Great About Mug Cakes

Mug cakes are pretty good if you’re trying to watch your weight. You make your individual portion, eat it, then you’re done.

Before you know it, the whole cake is gone. And you pack on the pounds. This mug cake contains only 269 calories. Which is way less than an entire cake.

Also, mug cakes are pretty quick and pretty easy to make. For instance, this mug cake takes less than 5 minutes to make. Much less time than it would take to make an entire cake.

low carb blueberry mug cake

Other Keto Foods You May Like

21 No Carb Snacks to Put You Into Ketosis

18 Keto Mug Cakes Everyone Will Love

20 Keto Comfort Foods The Whole Fam Will Love

Keto Chocolate Coconut Mug Cake

Low Carb Microwave Peanut Butter Cake

Watch Full Instructions

keto blueberry mug cake
4.50 from 4 votes

Keto Blueberry Mug Cake

By Karo @ AllNutritious
A low carb treat that's full of nutritional value. You can have it as a low carb dessert or low carb breakfast, either way, it's great when you're on the keto diet.
Prep: 2 minutes
Cook: 1 minute
Total: 3 minutes
Servings: 1 mug cake

Ingredients 

  • 1 egg
  • 2 tbsp double cream
  • 2 tbsp coconut flour
  • 10-12 blueberries
  • 2 tbsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • 2 tbsp granulated erythritol
  • 1/4 tsp baking powder
  • pinch of salt
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Instructions 

  • Whisk egg, double cream, lemon juice, and vanilla extract together.
  • Mix coconut flour, erythritol, baking powder and salt in a separate bowl.
  • Mix dry and wet ingredients. Softly mix in the blueberries.
  • Pour the batter into a mug. Microwave for 60 seconds at 800 watts. Check out with a toothpick whether it’s cooked. If not, continue microwaving and continue checking every 20 seconds.
  • You can add some whipped cream on top for that extra moisture if you wish. That’s completely optional though.

Recipe Video

Notes

Nutrition

Serving: 1 mug cake | Calories: 276kcal | Carbohydrates: 14g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Fiber: 3.8g | Sugar: 6.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. Danielle says:

    Can this recipe be done with plant milk instead of cows milk? I’m lactose and prefer coconut milk/cream/heavy cream the best over all but really wondering if I can steer clear of dairy cream. Thank you.

    1. Karo @ AllNutritious says:

      yes, you can use coconut cream 🙂

  2. Mary Beth Harrer says:

    Hi, can I make this with almond flower instead of coconut flower?

    1. Karo @ AllNutritious says:

      Hey Mary,
      Yes, you’ll need to use 4x almond flour though. So, in this case you’d want to use 8 tbsp instead of 2.

  3. Simone says:

    Hi!

    I don’t own a microwave and don’t want one. So, how long would it take to make this blueberry mug cake and all the featured mug cakes in a convection oven?

    Thanks

    1. Karo Tries says:

      Good question Simone!

      You can bake the mug cake in the oven at 350F for 15-20 minutes. 🙂