This keto blueberry muffin mug cake recipe combines light and fluffy vanilla cake with fresh blueberries. And, honestly, it's the most delicious single-serve low carb muffin you'll ever make. Plus, it's just so quick & easy to whip up too - you only need 1 minute to make it.
THE BEST KETO BLUEBERRY MUFFIN MUG CAKE RECIPE
Breakfast, dessert, a quick snack - this blueberry keto muffin is perfect for any time of the day.
In fact, it's so tasty that you'll probably want to make it multiple times a day.
Each bite is filled with cakey deliciousness and just the right amount of blueberries
And, it's a good thing portion control is built right into this recipe, because if this recipe made like a half dozen muffins, it'd be tough not to eat them all.
But, that's why I love this recipe so much. You can satisfy your blueberry muffin cravings for under 5 net carbs - and not overeat.
Anyway, with all that said, let's jump into the details, and get cooking!
So, all you'll need to make this muffin is some common keto-friendly baking ingredients.
Here's what we will be using:
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon of salted butter, melted
- ¼ cup almond flour
- 2 ½ Tbsps vanilla protein powder
- Just less than 3 tbsps confectioners swerve
- ¼ Teaspoon baking powder
- Pinch of cinnamon
- Pinch of salt
- Just less than ¼ cup blueberries
Pretty standard stuff, right?
Oh, and by the way, if you want another keto mug cake recipe that uses many of the same ingredients, give this refreshing lemon poppyseed mug cake a shot next!
Keto Flour Options
Ok, so, as you can see above, for the base of this muffin, we'll be using almond flour to keep it low carb. But, if you are allergic to almond flour or just want other substitutes, you can use an equal amount of walnut flour or sunflower seed flour in its place.
However, a substitute you DO NOT want to use is coconut flour. It's too absorbent of a flour to use in place of the almond flour, and your mug cake will turn out super dry and not tasty at all if you use it.
Now, to sweeten up our mug muffin without adding any sugar, we will be using Confectioners Swerve.
However, if you don't have Swerve, you can also use Lakanto's Powdered Monkfruit Sweetener in its place seemlesly.
Both are 0 calorie sweeteners with no sugar and the same amount of sweetness as sugar.
With that said, another keto friendly sweetener that will work for this recipe is allulose. But, it's not as sweet as the other two sweeteners I just talked about. So, if you use it to make this keto blueberry muffin, you'll want to use more of it than the amount of Swerve I used in this recipe.
HOW TO MAKE A KETO BLUEBERRY MUFFIN MUG CAKE
Ok, so making this mug cake is beyond easy and only requires a few steps.
So whenever you're craving some cakey blueberry muffin goodness, you can whip it up in a flash.
Let's get to it!
STEP 1: COMBINING THE INGREDIENTS
The first thing you'll want to do is add your liquid ingredients - egg, vanilla extract, and melted butter - to a small measuring cup and whisk them up until combined.
Next, add all of your dry ingredients (except the blueberries) to the measuring cup. Then use a spatula to mix all of the ingredients until they are fully incorporated and you have a smooth batter.
After that, coat an 8-ounce ramekin (or mug) with baking spray, and pour in half of the batter.
Then add half of the blueberries on top of the batter, and cover the blueberries with the remaining batter.
STEP 2: COOKING THE CAKE
So, there are two options for cooking this single serve keto blueberry muffin - you can use a microwave, or your oven.
If you are using the microwave, cook it for about 30 seconds - the batter should be about halfway cooked with the top still looking like uncooked batter - then take it out, add the rest of the blueberries on top, and cook it for another 30 seconds.
Now, just so you know, my microwave is 1100 Watts, and microwave times will vary depending on the power of yours.
With that said, I always recommend just slightly under-cooking your mug cakes. And the reason I recommend doing this is because they will continue to cook even after you take them out of the microwave.
The other cooking option you have is using the oven.
And if you want to do this, bake your mug cake at 350°F (177°C) for about 5-8 minutes. Again, you want to take it out when the cake is about halfway cooked, and the top is still a batter consistency.
Then, add the remaining blueberries on top, and cook for another 5 minutes or until a toothpick comes out clean from the center of the cake.
As I mentioned earlier, this entire mug cake has just 5 NET CARBS.
So, you can enjoy some blueberries while keeping things keto-friendly.
And as far as the rest of the macros go, this mug cake has:
- 360 Calories
- 31g Fat
- 9g Carbs
- 4g Fiber
- 5 NET CARBS
- 13g Protein
Now those keto macros are on point if you ask me!
Delicious, healthy, and so easy to make - nothing beats this keto blueberry mug cake.
It's a refreshing change-up to enjoy any time of day, and this recipe allows you to have some fresh fruit that you otherwise wouldn't be able to eat on keto.
Well, I hope you love this single-serve keto blueberry muffin recipe as much as I do.
Make sure to leave a comment below if you do!
MORE CAKEY KETO RECIPES
Whether you need a single-serve recipe or an entire keto cake, I've got you covered.
Here are some of my best cake recipes for keto:
- Keto Flourless Chocolate Mug Cake
- Keto Banana Bread Mug Cake
- Keto Lemon Pound Cake
- Keto Angel Food Cake
- Keto Chocolate Cake
Keto Blueberry Mug Cake | One Of The Best Keto Breakfast Recipes You Can Make
This keto mug cake recipe combines light and fluffy vanilla cake with fresh blueberries. It is the most delicious single-serve low carb treat, and it is super healthy too. And you only need 1 minute to make this keto blueberry mug cake!
- Prep Time: 2 Minutes
- Cook Time: 1 Minute
- Total Time: 3 minutes
- Yield: 1 Serving 1x
- Category: Breakfast
- Method: Microwave
- Cuisine: Keto Low Carb
- Add liquid ingredients to a small measuring cup and whisk until combined.
- Add in all the dry ingredients (except the blueberries), then use a spatula to mix until fully incorporated.
- Coat an 8 oz. ramekin (or mug) with baking spray, and add in half of the batter.
- Then, add half of the blueberries on top of the batter, and cover them with the remaining batter.
- Cook in the microwave for 30 seconds (until just about halfway cooked - the top should still be like a batter), then add the rest of the blueberries on top, and cook for another 30 seconds. *My microwave is 1100 Watts, microwave times will vary depending on the power of yours. I always recommend just slightly under cooking your mug cakes, they will continue to cook when you take it out.
- If you want to cook it in the oven instead, bake at 350°F (177°C) for around 5-8 minutes (again, you want the cake to be about halfway cooked, and have a batter consistency on top).
- Then, add the remaining blueberries, and cook for another 5 minutes or until a toothpick comes out clean from the center of the cake.
NOTE: If you'd like to sub-out the protein powder, use 3 tablespoons (21g) extra almond flour.
The scale up function does not change the gram measurements.
- Serving Size: 1 Serving
- Calories: 360
- Fat: 31
- Carbohydrates: 9
- Fiber: 4
- Protein: 13
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