KETO BLUEBERRY MUG CAKE

EASY

INGREDIENTS

– 1 large Egg – 1 tsp Vanilla Extract – 2 tbsp Almond Milk – ½ tsp Baking Powder – 1 ½ tbsp Erythritol – 4 tbsp Almond Flour – 1 ½ tbsp Blueberries – 1 tsp Coconut Oil

Mix Wet Ingredients

In a small bowl, beat egg, vanilla, unsweetened almond milk, and melted coconut oil.

1

Add Dry Ingredients

Stir in almond flour, baking powder, and erythritol until smooth.

2

Add Blueberries

In another mixing bowl, stir blueberries with coconut flour. This prevents them from sinking at the bottom of the mug.

3

Transfer into Mugs

Fold the blueberries into the batter. Transfer the batter into two tall mug cakes.

4

Bake in Microwave

Bake each mug cake in the microwave, one at a time, power 800W for 90 seconds each.

5

Cooldown

Cool 2 minutes before serving to avoid burning yourself.

6

NET CARBS FAT PROTEIN

3.5 grams

11.5 grams

6.3 grams

SERVINGS

TIME

Serving: 1 Mug Muffin Makes: 2 Mug Muffins

Prep: 5 Minutes Cook: 2 Minutes

KETO BLUEBERRY MUG CAKE

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