Easy 5-Minute Keto Blueberry Mug Cake

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.

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

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).

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

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!

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

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!

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.

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

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