If you include fresh berries in your low-carb diet, here’s a delicious way to enjoy them. This keto blueberry mug cake is a quick and easy way to treat yourself in minutes.
Similar to the strawberry mug cake, this microwave cake with blueberries is perfect for summer. Portioned for one, single serve desserts like this are an excellent way to fit some fresh fruit into your life without derailing your diet goals.
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Low-Carb Blueberry Mug Cake for One
I can’t just walk past fresh berries at the farmers market, so it’s important to have a few low-carb berry dessert recipes on hand once the weather warms. A few small treats here and there prevents me from an all-out binge later on!
Mug cakes are the perfect portion control. If you make a full sheet cake, it’s so easy to go back for seconds or thirds. Making a second mug cake is enough work to usually deter me from going back for more. By the time I get the ingredients ready, I realize that I am satisfied and full after one.
Low-carb Cake with Blueberries Ingredients
Here’s what you need to make this recipe. The exact measurements are in the recipe card below.
- Almond flour
- Coconut flour
- Granular erythritol
- Baking powder
- Lightly beaten egg
- Milk substitute
- Melted butter
- Vanilla extract
- Optional: powdered erythritol sprinkled on top for serving.
Steps to make blueberry microwave cake
In a microwave-safe mug that’s at least 8 ounces, mix the almond flour, coconut flour, sweetener, and baking powder until well incorporated.
Add the egg, milk substitute, melted butter, and vanilla extract. Stir until smooth, but do not over mix.
Fold in 7 of the blueberries.
Microwave for one minute and thirty seconds or until the top is opaque and cooked through.
Top with the remaining 3 blueberries and powdered erythritol if you choose.
Serve this mug cake warm.
Blueberry Cake in a Mug Recipe Notes and FAQ
Are blueberries keto friendly?
Many berries, including blueberries, can fit into a keto diet in moderation. Due to the amount of natural sugar in blueberries, you have to be extra mindful of portion size.
Want fewer carbs in this cake?
If you’d like to reduce the carbs in this mug cake, skip the blueberries on the top and only add the seven to the batter.
Blueberry cake in a mug that's low-carb and ready in minutes. 9.9g net carbs for the cake without powdered erythritol topping.
- 2 Tablespoons almond flour
- 2 Tablespoons coconut flour
- 1 Tablespoon erythritol, granular
- ½ teaspoon baking powder
- 1 egg, lightly beaten
- 2 Tablespoons milk substitute
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 10 fresh blueberries
- Optional: Extra powdered erythritol sprinkled on top for serving.
- In a microwave-safe mug or dish mix the almond flour, coconut flour, erythritol, and baking powder until well incorporated.
- Add the egg, milk, butter, and vanilla. Stir until smooth.
- Fold in 7 blueberries.
- Cook in the microwave for one minute and thirty seconds or until the top is opaque and cooked through.
- Top with the remaining 3 blueberries and powdered erythritol if you choose.
- Serve warm.
You can adjust the level of sweetness by adjusting the erythritol.
This mug cake is best served fresh and warm.
Nutrition facts calculated using Carb Manager and are not guaranteed to be 100% accurate.
Main nutrition facts include the cake without additional erythritol for the topping.
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Serving Size:1 mug cake
Amount Per Serving: Calories: 591Total Fat: 47.2gSaturated Fat: 21.4gCholesterol: 247.5mgCarbohydrates: 39.6gNet Carbohydrates: 9.9gFiber: 15.6gSugar: 7.5gSugar Alcohols: 14.2gProtein: 16.9g
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Let me know if you make this low-carb blueberry mug cake!