Description
Indulge in a light, moist, and warm mug cake packed with bursts of fresh blueberry flavor. This keto-friendly dessert is perfect for satisfying sweet cravings in just minutes without the need for an oven. Made with nourishing almond flour and natural sweeteners, it offers a balanced treat that keeps your blood sugar stable. It is the ultimate quick, single-serving solution for a healthy, low-carb lifestyle.
Ingredients
1/4 cup super-fine blanched almond flour
1 tablespoon granulated erythritol
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3 tablespoons unsweetened almond milk
1 tablespoon melted butter
1/4 teaspoon pure vanilla extract
3 tablespoons fresh blueberries
Instructions
Combine the almond flour, granulated erythritol, baking powder, and sea salt in a microwave-safe mug.
Whisk the dry ingredients thoroughly to ensure the leavening agent is evently distributed.
Add the almond milk, melted butter, and vanilla extract to the mug.
Stir the ingredients with a small spoon until the batter reaches a smooth, consistent texture.
Gently fold in the blueberries.
Microwave on high for approximately 60 to 90 seconds, or until the top is set.
Allow to cool for one minute before serving.
Notes
Ensure your baking powder is fresh to get the best lift. If you prefer a richer cake, you can substitute the almond milk with heavy cream. If using frozen blueberries, thaw them slightly and pat them dry to prevent the batter from becoming too watery.
- Prep Time: 2
- Cook Time: 2
- Category: Baking
- Method: Microwave
- Cuisine: Low-Carb Dessert
Nutrition
- Serving Size: 1 mug cake
- Calories: 285
- Sugar: 2g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg