Low Carb Blueberry Mug Cake

Thank you ketogenic.com for this amazing recipe! I was looking for something quick that someone could make that is sweet (but without the carb and sugar load of course) for those days where you just need a sweet snack. This keto blueberry mug cake recipe is perfect for when sweet cravings hit, but you don't have the time or energy to bake an entire cake. This single-serve mug cake is simple to make and requires only a few ingredients. Plus, you can manipulate it based on your cravings. Try swapping out the blueberries for raspberries or strawberries for a different flavor. Add in some keto-friendly chocolate chips if you are in the mood for chocolate!

PREP TIME 5 mins

COOK TIME 1 min

TOTAL TIME 6 mins

Ingredients:

2 tbsp blanched almond flour

2 tbsp coconut flour

½ tsp baking soda

⅛ tsp xanthan gum

2 tbsp unsalted butter, melted but not hot

1 egg

2 tbsp sugar-free brown sugar (We like the swerve brand)

2 tbsp blueberries

1 tsp grated lemon zest

1 tsp lemon juice

Directions:

1

In a small bowl, sift together the almond flour, coconut flour, baking soda, and xanthan gum.

2

In another small bowl, mix together the butter, egg, and brown sugar until thoroughly combined.

3

Pour the wet ingredients into the dry ingredients and mix until homogenous. Fold in the blueberries, lemon zest, and lemon juice, then transfer the batter to a 10-to 12- ounce microwave-safe serving dish. Cover with plastic wrap and microwave on high for 1 minute.

4

Remove your keto blueberry mug cake from the microwave.

5

Option to garnish the keto blueberry mug cake with powdered erythritol. Serve immediately or let cool, cover, and refrigerate for up to 1 week.