A quick and easy blueberry mug cake recipe ready in one minute and using a handful of ingredients! Made with coconut flour and loaded with blueberries, it’s a quick, low carb, single serving dessert or treat!
Keto Blueberry Muffin in a Mug
Healthy quick and easy desserts are my favorite kind of recipes. Single serving or small batch sweets which take minimal prep and just a handful of ingredients.
I mean, my first cookbook pretty much covered ALL those bases.a
Delving further into single serving desserts, I am obsessed with mug cakes and mug muffins. Some of my favorites include this cinnamon roll mug cake, chocolate brownie mug cake, and this low carb brownie.
It’s time for the humble blueberry muffin to get the mug cake treatment!
The beauty of this blueberry mug cake recipe is how easy it is and how diet friendly too. Not only is it low carb and completely refined sugar free, but it is also paleo and gluten-free.
Bonus? I’ve also included a TESTED vegan and eggless option!
Regardless of which option you choose, they both possess the main key elements needed for a delicious mug cake!
Taste-wise, it is sweet, slightly tart and loaded with blueberry flavor.
In terms of texture, it is light, fluffy and similar to those giant bakery style muffins we all love!
To make this keto blueberry mug cake, you only need SIX ingredients-
- Coconut flour
- Blueberries
- Baking Powder
- Keto maple syrup
- Coconut oil
- A large egg
That’s it!
COCONUT FLOUR
Coconut flour is necessary for this recipe, and cannot be substituted for another grain-free flour.
Unlike other flours, coconut flour has unique properties and is like a sponge. It absorbs liquids, hence the small amount needed. It also helps provide a cake-like and fluffy texture.
BLUEBERRIES
Fresh or frozen blueberries can be used. If you use frozen blueberries, just be sure they are thawed out completely, and patted dry, to avoid any excess moisture.
If you don’t have access to blueberries, you can sub it for another low carb fruit, like blackberries or raspberries.
KETO MAPLE SYRUP
A sticky sweetener is needed to help keep the blueberry mug cake moist on the inside and tender on the outside. I used a keto maple syrup, which worked beautifully, and didn’t try the cake out.
If you don’t follow a strict ketogenic diet, you can replace this with pure maple syrup or agave nectar.
HOW TO MAKE THIS MUG CAKE EGGLESS AND VEGAN
I tried to simply swap out the egg in the keto recipe but it turned into a dry hockey puck.
After several attempts, I decided to just give a twist on my cinnamon roll mug cake. Most of the recipes will remain the same, but there are a few changes-
- Replace the coconut flour with 4 tablespoons of a standard flour- white flour, gluten-free flour or even rice flour
- Adding some unsweetened almond milk or unsweetened coconut milk, to help keep the mug cake moist and fluffy.
OVEN INSTRUCTIONS
If you don’t have access to a microwave or prefer using an oven, you can easily do that!
Simply pre-heat a toaster oven or standard oven to 175C/350F. Grease an oven-safe dish or ramekin and bake the blueberry mug cake for 12-15 minutes, or until a toothpick comes out clean from the center.
TIPS AND TRICKS FOR A PERFECT BLUEBERRY MUG CAKE
If you use a microwave, cook on half power, just to ensure the mug cake cooks evenly.
Instead of using an actual mug, a ceramic cereal bowl or deep, microwave-safe bowl works just as well. This will also ensure the mug cake/muffin cooks evenly.
Do not prepare the batter in advance, otherwise, it will thicken and your blueberry mug cake will dry out. You can pre-make it in advance and simply enjoy later.
For some extra deliciousness, sprinkle the tops with some cinnamon and a zero calorie sugar substitute, like swerve or monk fruit.
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Keto Blueberry Mug Cake (Vegan, Paleo)
Ingredients
Keto Blueberry Mug Cake
- 2 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1 tablespoon granulated sweetener of choice * Optional- See notes
- 1 Large Egg
- 2 tablespoon coconut oil melted
- 2 tablespoon keto maple syrup ** See notes
- 1-2 tablespoon blueberries
Eggless Blueberry Mug Cake
- 1/4 cup flour white, gluten-free or rice
- 1/4 teaspoon baking powder
- 1 tablespoon granulated sweetener of choice * Optional- See notes
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 3-4 tablespoon milk of choice
- 1-2 tablespoon blueberries
Instructions
- In a small mixing bowl, add your dry ingredients and mix well.
- In a microwave-safe bowl or mug, add the rest of your ingredients, minus the blueberries and mix well. Add your dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries.
- Microwave for 1-2 minutes, or until a toothpick comes out clean from the center. Remove from the mug or bowl and enjoy!
Oven Instructions
- Preheat the oven to 175C/350F. Prepare ingredients as above, but pour batter in an oven safe dish. Bake for 12-15 minutes, or until a toothpick comes out clean.
Notes
Nutrition
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Just made this one and wow was it tasty!
😀 LOVE IT!
except – not vegan… #egg
well aware of that, hence the clearly stated vegan option included.
#enjoy.
Just wondering if this isn’t carbs.? No mention of fibre in nutritional value
The fiber has been updated 🙂
Twice the blueberries so it took a little longer. A dollop of whipped cream…ok a double dollop. Soo good! This is definitely a keeper. Can’t wait to try something chocolate.
Fabulous! 🙂
This was so easy and tasted great!
Thank you, Emily!
Where can I find the revised fiber and net carb information?
All nutritional information is in the recipe card. If there is additional information you need to know, feel free to calculate it using a nutritonal calculator, like myfitnesspal 🙂
I so want to try this. But I can’t do maple syrup, even keto, would it hurt to leave it out or could I use somerhing else keto?
I haven’t tried- You could see if adding more liquid helps!
amazing! So easy ,moist and tasty!
Thank you!
Hi, I’m wondering if I could use an egg replacer (Bob’s Red Mill)? Do you think that would work?
I haven’t tried so you’d need to experiment and see:)
I made this for my husband and he absolutely loved it! Will definitely be making again.
That is what I like to hear! 🙂
Omg sooooo good 😍 I replaced the maple syrup with date spread and did about half a tbsp of stevia. had to microwave for a bit longer. I added coconut whipped cream and WOW this is delicious!
OMG so good! Quick, easy, and yummy! Almost big enough for 2 servings. Highly recommend!
Wow! Amazing, so light and fluffy! I made mine with blueberry infused maple syrup, and honestly, I think it made it ten times better. By the way I didn’t use the extra sweetener(;