Keto Blueberry Mug Cake

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Nutrition facts per serving

One serving = 1/2 mug cake

Carbs
5.0g

Protein
9.9g

Fat
13.0g

Kcal.
185

Carbs

5.0g

Protein

9.9g

Fat

13.0g

Kcal.

185

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

This keto blueberry mug cake is perfect for anyone who likes his sweet snacks sugar-free, low carb, and also high in protein!

One serving only has about 5g net carbs while providing almost 10g of protein!

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Keto Blueberry Mug Cake Image #1
Keto Blueberry Mug Cake Image #2

Ingredients

Ingredients for the mug cake:

g frozen blueberries
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g coconut flour
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
g melted butter or coconut oil
egg
 tsp baking powder
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
oz frozen blueberries
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz coconut flour
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
oz melted butter or coconut oil
egg
 tsp baking powder
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
cup frozen blueberries
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp coconut flour
tbsp unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
tbsp melted butter
egg
 tsp baking powder
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

Ingredients for the cream cheese topping:

oz full-fat cream cheese
oz fresh blueberries
oz powdered erythritol
tbsp full-fat cream cheese
oz fresh blueberries
tbsp powdered erythritol

Step 1 – Preparing the mug cake

Add the dry ingredients for the mug cake into a middle-sized bowl and mix them until well combined.

Step 2

  ml unsweetened almond milk, g melted butter or coconut oil, egg, tsp vanilla extract

  fl oz unsweetened almond milk, oz melted butter or coconut oil, egg, tsp vanilla extract

  tbsp unsweetened almond milk, tbsp melted butter or coconut oil, egg, tsp vanilla extract

Add the remaining ingredients for the mug cake (except for the frozen blueberries) as well and mix them until you get a smooth and chunk-free dough.

Step 3

Add the frozen blueberries to the bowl with your mug cake batter and mix again until the blueberries are distributed evenly throughout the batter.

Step 4

Grease your microwave-safe mug or ramekins with a small amount of cooking oil or fat.

Use something that doesn’t have a strong taste of it’s own, e.g. butter, avocado oil or coconut oil instead of something like olive oil.

Your mug should be at least double the size of the mixed ingredients.

Step 5

Add your mug cake batter into your mug and press a few of the frozen blueberries on top of it.

Step 6 – Microwave instructions

Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what settings you’re using.)

A broad rule of thumb: approx. 1 minute at 1200 watt and more like 2-3 minutes at <600 watt.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 6 – Oven instructions

Preheat your oven to 350°F/180°C.

Bake your mug cake for about 10-15 minutes in your preheated oven.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 7 – Preparing the cream cheese topping

  g full-fat cream cheese, g fresh blueberries, g powdered erythritol

  oz full-fat cream cheese, oz fresh blueberries, oz powdered erythritol

  tbsp full-fat cream cheese, oz fresh blueberries, tbsp powdered erythritol

Mash the fresh blueberries using a fork and add them into a middle-sized bowl.

Add the remaining ingredients for the cream cheese topping as well and mix them until you get a smooth mass.

Step 8

Add the cream cheese topping on top of the mug cake right before you want to eat it.

Storage

Cover your low carb blueberry mug cake with plastic wrap and store it in your fridge.

We recommend eating your mug cake on the same day or the day after, as it will dry out rather quickly.

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