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It’s been a while since I published my last keto mug cake recipe.
But now I can proudly announce a new addition to my keto mug cake collection here on my blog:
this super easy keto blueberry mug cake.

I love to try out new combinations and I don’t know why I haven’t thought about a ketogenic blueberry mug cake before.
It’s one of the easiest mug cake recipes here on my blog and if you’ve visited this blog before, you know I love easy recipes.

And with only about 4.7g net carbs per serving (1/2 a mug cake), it’s perfectly suitable for the ketogenic diet!

Of course, it also tastes good!
My boyfriend serves as a loyal reviewer of all my recipes and he said this is his favorite keto mug cake recipe so far!

OTHER KETO MUG CAKE RECIPES:

  • Peanut Butter Keto Mug Cake
  • Cinnamon Apple Pie Keto Mug Cake
  • Healthy Matcha Pistachio Keto Mug Cake
  • Lemon Poppy Seed Keto Mug Cake
  • Pumpkin Pie Keto Mug Cake
  • Strawberry Chia Keto Mug Cake With Strawberry Frosting
  • Carrot Keto Mug Cake With Cream Cheese Frosting
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

    Easy 5-Minute Keto Blueberry Mug Cake (Keto Mug Cake)

     
    Easy 5-Minute Keto Blueberry Mug Cake (Keto Mug Cake)
     

    KETO BLUEBERRY MUG CAKE INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post!)
     

  • finely ground coconut flour
  • finely ground almond flour: the mixture of almond flour and coconut flour is the secret for keeping this recipe affordable, fluffy & moist!
  • granulated erythritol:
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.

  • frozen blueberries:
    I highly recommend using frozen blueberries and not fresh blueberries.

    If you use fresh ones, they will break during the stirring process and mix completely with the dough.
    This isn’t a super big deal, but in my opinion, it tastes a lot better if the blueberries are whole and spread throughout the dough, which is only possible if the blueberries are frozen during the mixing process.

    If you use fresh blueberries they will also color the dough into a rather unappetizing looking purple/blue shade, which doesn’t affect the taste but as we all know: You eat with your eyes first.

  • eggs: one whole egg
  • almond milk: unsweetened
  • melted butter or coconut oil:
    I usually use melted butter for most of my keto mug cake recipes but you can easily turn it paleo by swapping the butter for coconut oil or a similar fat of your choice.
  • baking powder: look for a gluten-free version without corn starch for paleo-friendly option or make your own one!
  • sugar-free vanilla extract
  • Optional: Blueberry cream cheese topping

    The cream cheese topping is optional.
    The topping will dry out rather quickly when you store the mug cake in your fridge, that’s why I recommend making it fresh whenever you want to eat your mug cake.

  • full-fat cream cheese
  • powdered erythritol
  • blueberries
    Mash about a handful of fresh or frozen blueberries (10-15 blueberries) with a fork.

  •  
    Easy 5-Minute Keto Blueberry Mug Cake (Keto Mug Cake)
     

    HOW TO MAKE A KETO BLUEBERRY MUG CAKE:

     
    1. Mix the ingredients:
    Mix all of the ingredients except for the frozen blueberries in a small bowl or mug until you get a smooth and chunk-free dough.

    Add the blueberries last and mix again until they are evenly distributed throughout the dough.

    Grease your microwave- or oven-safe mug with a plant oil or oil spray that doesn’t have a strong taste (I usually use coconut oil, butter or avocado oil to do this).

     
    2. Bake…
    …in the microwave:
    Microwave for about 1-3 minutes.
    The cooking time in your microwave may vary heavily depending on what microwave and 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.

    If you don’t know the Wattage power of your microwave I’d recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.

    This will avoid that the mug cake dries out.
    You can test if your mug cake is completely cooked by pricking the center with a toothpick – if it comes out “clean” it’s ready!
     
    … in the oven:
    Preheat your oven to 350 degrees Fahrenheit (180°C).
    Follow the same steps as above.
    Bake your mug cake for about 10-15 minutes.

    You can test if your mug cake is completely cooked by pricking the center with a toothpick – if it comes out “clean” it’s ready!
     
    3. Serve:
    Optional: Add blueberry cream cheese topping.
    Mash a handful of blueberries (approx. 10-15 blueberries) with a fork and mix with the remaining ingredients for the blueberry cream cheese topping.
    Add to your keto blueberry mug cake before serving.

    Enjoy right out of the oven as a warm and delicious keto dessert, or cover with plastic wrap and enjoy as a handy keto snack or even breakfast!
     
     

    WATCH VIDEO INSTRUCTIONS:

    (Video shows the instructions for my vanilla chocolate chip keto mug cake but the instructions are very similar!)
    Video moves to top on desktop.


     
    Nutrition Info:

    One serving of this keto mug cake (half of the mug cake) has 4.7g net carbs (13.6g total carbs and 8.9g dietary fiber), 13.1g fat, 13.2g protein and 212 calories.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  Easy 5-Minute Keto Blueberry Mug Cake (Keto Mug Cake)
     

    Category, , , , , , DifficultyBeginner

    Looking for an easy & quick keto snack? This 5-minute keto blueberry mug cake is perfect for you! Keto mug cake with only 4.7g net carbs per serving!

    Easy Keto Blueberry Mug Cake

    Yields2 Servings
    Prep Time3 minsCook Time2 minsTotal Time5 mins

     2 tbsp (0.5oz/16g) finely ground almond flour
     2 tbsp (0.5oz/16g) finely ground coconut flour
     2 tbsp (1oz/28g) granulated erythritol
     (50g) frozen blueberries
     1 egg
     1 tbsp (15ml) unsweetened almond milk
     1 tbsp (15ml) melted butter or coconut oil
     ½ tsp (gluten-free) baking powder
    Optional: Blueberry Cream Cheese Topping
     1 tbsp (13g) full-fat cream cheese
     ½ tbsp (4g) powdered erythritol
     approx. a handful of mashed blueberries

    1

    Mix all of the ingredients except for the frozen blueberries in a middle-sized bowl.
    Whisk until you get a smooth and chunk-free dough.

    2

    Add the blueberries last and mix again until they are evenly distributed throughout the dough.

    3

    Grease your microwave-safe mug or bowl with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).

    4

    Add your cake batter into a mug or bowl (the mug should be at least double the size of the mixed ingredients).

    Instructions Microwave:
    5

    Microwave for about 1-3 minutes.
    The cooking time in your microwave may vary heavily depending on what microwave and 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.

    If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
    This will avoid that the mug cake dries out.
    You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!

    6

    Enjoy while it's still warm or cover with plastic wrap and enjoy cold whenever you want.
    Both options taste good!

    Instructions Oven:
    7

    Preheat your oven to 350 degrees Fahrenheit (180°C).
    Follow the same steps as above.
    Bake your mug cake for about 10-15 minutes.
    You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!

    8

    Optional:
    Mash a handful of blueberries (approx. 10-15 blueberries) with a fork and mix with the remaining ingredients for the blueberry cream cheese topping.
    Add to your keto blueberry mug cake before serving.

    9

    Enjoy while it's still warm or cover with plastic wrap and enjoy cold whenever you want.
    Both options taste good!

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1/2 mug cake

    Servings 2


    Amount Per Serving
    Calories 212
    % Daily Value *
    Total Fat 13.1g21%
    Total Carbohydrate 13.6g5%
    Dietary Fiber 8.9g36%
    Protein 13.2g27%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     2 tbsp (0.5oz/16g) finely ground almond flour
     2 tbsp (0.5oz/16g) finely ground coconut flour
     2 tbsp (1oz/28g) granulated erythritol
     (50g) frozen blueberries
     1 egg
     1 tbsp (15ml) unsweetened almond milk
     1 tbsp (15ml) melted butter or coconut oil
     ½ tsp (gluten-free) baking powder
    Optional: Blueberry Cream Cheese Topping
     1 tbsp (13g) full-fat cream cheese
     ½ tbsp (4g) powdered erythritol
     approx. a handful of mashed blueberries

    Directions

    1

    Mix all of the ingredients except for the frozen blueberries in a middle-sized bowl.
    Whisk until you get a smooth and chunk-free dough.

    2

    Add the blueberries last and mix again until they are evenly distributed throughout the dough.

    3

    Grease your microwave-safe mug or bowl with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).

    4

    Add your cake batter into a mug or bowl (the mug should be at least double the size of the mixed ingredients).

    Instructions Microwave:
    5

    Microwave for about 1-3 minutes.
    The cooking time in your microwave may vary heavily depending on what microwave and 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.

    If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
    This will avoid that the mug cake dries out.
    You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!

    6

    Enjoy while it's still warm or cover with plastic wrap and enjoy cold whenever you want.
    Both options taste good!

    Instructions Oven:
    7

    Preheat your oven to 350 degrees Fahrenheit (180°C).
    Follow the same steps as above.
    Bake your mug cake for about 10-15 minutes.
    You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!

    8

    Optional:
    Mash a handful of blueberries (approx. 10-15 blueberries) with a fork and mix with the remaining ingredients for the blueberry cream cheese topping.
    Add to your keto blueberry mug cake before serving.

    9

    Enjoy while it's still warm or cover with plastic wrap and enjoy cold whenever you want.
    Both options taste good!

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Easy 5-Minute Keto Blueberry Mug Cake

     

     
    Easy 5-Minute Keto Blueberry Mug Cake (Keto Mug Cake)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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