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Keto Blueberry Mug Cake | One Of The Best Keto Breakfast Recipes You Can Make

A blueberry muffin in a white mug. There are loose blueberries all around the mug.

5 from 4 reviews

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!

Ingredients

Scale

1 egg

1 teaspoon (4g) vanilla extract

1 Tbsp (14g) of salted butter, melted

1/4 cup (25g) almond flour

2 1/2 Tbsps (15g) vanilla protein powder

Just less than 3 tbsps (25g) confectioners swerve

1/4 Teaspoon baking powder

Pinch of cinnamon

Pinch of salt

Just less than 1/4 cup (30g) blueberries

Instructions

  1. Add liquid ingredients to a small measuring cup and whisk until combined.
  2. Add in all the dry ingredients (except the blueberries), then use a spatula to mix until fully incorporated.
  3. Coat an 8 oz. ramekin (or mug) with baking spray, and add in half of the batter. 
  4. Then, add half of the blueberries on top of the batter, and cover them with the remaining batter.
  5. 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. 
  6. 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). 
  7. Then, add the remaining blueberries, and cook for another 5 minutes or until a toothpick comes out clean from the center of the cake.

Notes

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.

Nutrition

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