Description
A quick and easy keto-friendly blueberry muffin mug cake that is perfect for a low-carb breakfast or snack!
Ingredients
Scale
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1 tablespoon erythritol or sweetener of choice
- 1 egg
- 1 tablespoon melted butter or coconut oil
- 2 tablespoons blueberries (fresh or frozen)
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, baking powder, and erythritol.
- Add the egg and melted butter, and mix well until fully combined.
- Gently fold in the blueberries.
- Microwave on high for 1 minute to 1 minute and 30 seconds, until the cake is set.
- Let it cool for a minute before enjoying.
Notes
- Microwave times may vary depending on the wattage of your microwave.
- For a sweeter muffin, increase the amount of sweetener to taste.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg