Description
A delicious, single-serving mug cake crafted for a quick, nutritious treat. Using a blend of almond and coconut flours, this recipe delivers a moist, cake-like texture in just minutes. It is a perfect guilt-free dessert that avoids refined sugars and preheating, making it an ideal choice for busy mornings or late-night cravings.
Ingredients
2 tbsp almond flour
1 tbsp coconut flour
1 tbsp butter, melted and cooled
1 medium egg
1 tbsp granulated monk fruit sweetener
1 tsp pure vanilla extract
1/4 tsp baking powder
10 fresh or frozen blueberries
Instructions
Whisk the almond flour, coconut flour, baking powder, and sweetener in a small bowl until fully combined.
Break up any lumps with a spoon.
Whisk the egg in a separate small bowl.
Add the melted butter and vanilla extract to the egg and stir until uniform.
Combine the dry ingredients into the wet mixture and stir until a smooth batter forms.
Grease a microwave-safe mug with a small amount of extra butter.
Pour the batter into the mug.
Press the blueberries gently into the top of the batter.
Microwave on high for approximately 2 minutes until the cake is set.
Notes
Ensure your baking powder is fresh for the best rise. If using frozen blueberries, there is no need to thaw them beforehand. If the cake appears too moist after 2 minutes, add an additional 15 seconds of cook time.
- Prep Time: 5
- Cook Time: 2
- Category: Baking
- Method: Microwave
- Cuisine: Modern American
Nutrition
- Serving Size: 1 mug cake
- Calories: 285
- Sugar: 4g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 95mg