90-Second Keto Blueberry Mug Cake

This Keto Blueberry Mug Cake is a moist microwave keto cake in a mug ready in 90 seconds to fix all your sweet cravings in no time. Bonus, one of these keto mug cakes contains only 3.5 grams of net carbs, so you can indulge without maxing out your macros.

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A keto blueberry mug cake is a keto blueberry cake in a mug, baked in 90 seconds in your microwave. It’s the best keto snack to fix your cake craving quickly with few carbs, no sugar and is gluten-free.

Ingredients and Substitutions

To make this easy keto mug cake recipe, you need:

• Large egg – yes, eggs are keto!
• Almond flour – use ultra-fine almond flour with a golden color. If you prefer to use coconut flour, use my coconut flour mug cake recipe and add blueberries to the batter.
• Erythritol or any keto sweetener you love.
• Unsweetened almond milk – because regular milk is high in carbs.
• Baking powder
• Vanilla extract
• Blueberries – fresh or frozen and an extra 1/2 teaspoon of coconut flour to roll the keto-friendly berries and prevent them from sinking to the bottom of the coffee mug.

You can create a range of blueberry mug cake flavors by adding some of the below ingredients into the batter:

• 1-2 tablespoons of sugar-free white chocolate chips.
• 1-2 teaspoons of chopped almonds.
• 1 teaspoon of lemon zest.
• 1/2 teaspoon of lemon extract.

How To Make A Keto Blueberry Mug Cake

This recipe makes two moist keto muffins baked in a mug.

1. In a small bowl, beat egg, almond milk vanilla. Then, stir in baking powder, almond flour, and erythritol until a thick batter forms.
2. In another bowl, stir the blueberries with coconut flour. This is optional, but it prevents the blueberries from sinking to the bottom of the mug.
3. Fold in the blueberries and split the keto blueberry muffin batter evenly into two tall coffee mugs. It is essential to use tall coffee mugs because the muffins will rise and might overflow from the mugs.
4. Place one coffee mug in the center of the microwave at a time.
5. Set the microwave power to high/800W and microwave the keto blueberry muffin mug cake recipe for 80-90 seconds each, until it is set on the top and has doubled in height. Keep baking for an additional 10 seconds if it is still wet in the center.
6. Remove the low-carb blueberry mug cake from the microwave and cool down for 1 minute before eating. You can eat it in the mug itself or flip it over a plate to cool down quickly.

Topping Suggestions

This quick and easy mug cake is delicious topped with:

• Unsweetened whipped cream
• Extra blueberries
• Sliced almonds
• Powdered erythritol
• Drizzle peanut butter
• A dollop of cream cheese

Storage Instructions

This easy recipe for blueberry mug cake serves 2 mug cakes. To store the extra mug cake batter, place the uncooked batter in a sealed container or into a tall coffee mug and wrap the top with film wrap. Refrigerate for up to 48 hours. Microwave it just before eating.

You can’t store a microwave-baked mug cake for more than 30 minutes. After that time, the mug cake becomes hard and dense.

Frequently Asked Questions

More Keto Mug Cake Recipes

Keto mug cakes are the best to fix your sugar craving and cake craving on a keto diet. They are quick to make, tasty, and low in carbs. Below I listed my top keto mug cake recipes for you to try:

Keto Pumpkin Mug Cake

Keto Peanut Butter Mug Cake

3-Ingredient Keto Mug Cake

Keto Vanilla Mug Cake

Did You Like This Recipe?

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Keto Blueberry Muffins in a Mug

3.5gNet Carbs

An easy recipe to make two keto blueberry muffins in a mug in less than 2 minutes.

Author: Carine Claudepierre

Prep: 5 minutes mins

Cook: 2 minutes mins

Total: 7 minutes mins

Yield: 2 mug muffins

Serving Size: 1 muffin

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4.65 from 37 votes

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Ingredients

US Customary – Metric

• ▢ 1 large Egg at room temperature
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 tablespoons Unsweetened Almond Milk or Heavy Cream, at room temperature
• ▢ ½ teaspoon Baking Powder
• ▢ 1 ½ tablespoon Granulated Sweetener
• ▢ 4 tablespoons Almond Flour
• ▢ 1 ½ tablespoons Blueberries fresh or frozen
• ▢ 1 teaspoon Coconut Oil melted

To prevent the blueberries from sinking in the mug – optional

• ▢ ½ teaspoon Coconut Flour

Instructions

• In a small bowl, beat egg, vanilla, unsweetened almond milk, and melted coconut oil.
• Stir in almond flour, baking powder, and erythritol until smooth.
• In another mixing bowl, stir blueberries with coconut flour. This prevents them from sinking at the bottom of the mug.
• Fold the blueberries into the batter.
• Transfer the batter into two tall mug cakes. Your mug cake will rise and double in height so make sure you are using a tall mug, or the batter will overflow.
• Bake each mug cake in the microwave, one at a time, power 800W for 90 seconds each. Don't microwave both mug cakes at the same time. Note that if your microwave has higher power, you will need to decrease baking time to avoid a dry mug cake. You can start with 80 seconds, check the texture, and return to the microwave for an additional 10 seconds until it is baked through.
• Cool 2 minutes before serving to avoid burning yourself.
• Enjoy directly in the mug. Top with unsweetened whipped cream if desired

Baking method

• Note that baking this recipe won't result in a similar texture. The muffins won't rise as much. Bake at 350°F (180°C) for 15-20 minutes in 2 oven-proofed ramekins.
• Insert a skewer in the center of the cake to check if it's baked. If it comes out dry, it is baked.

Storage

• You can't store a mug cake baked in the microwave. The texture will be chewy, eggy after 1 hour.

Tools

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NutritionServing Size: 1 muffin

Yield: 2 mug muffins

Nutrition

Serving: 1 muffinCalories: 146.8 kcal (7%)Carbohydrates: 5.3 g (2%)Fiber: 1.8 g (8%)Net Carbs: 3.5 gProtein: 6.3 g (13%)Fat: 11.5 g (18%)Saturated Fat: 3 g (19%)Trans Fat: 0.1 gCholesterol: 93 mg (31%)Sodium: 161.3 mg (7%)Potassium: 46.2 mg (1%)Sugar: 2 g (2%)Vitamin A: 141 IU (3%)Vitamin B12: 0.2 µg (3%)Vitamin C: 1.1 mg (1%)Vitamin D: 0.5 µg (3%)Calcium: 121 mg (12%)Iron: 1.1 mg (6%)Magnesium: 4.2 mg (1%)Zinc: 0.3 mg (2%)