Add this 1 minute keto mug cake recipe to the quick sweet treat list! 6 ingredients, a microwave safe bowl and 1 minute is all you need when your sweet tooth hits or you need a quick breakfast. Who says keto has to be hard! I love a blueberry muffin but sometimes I am not in the mood to make all 12 from my Keto Blueberry Muffin Recipe. This recipe is so delicious and the perfect start to a busy morning.
How to make a Keto Blueberry Mug Muffin
Your first step is to spray a microwave safe coffee mug or 8 ounce ramekin with cooking spray. Now we combine the almond flour, keto friendly sweetener, and baking powder with a fork to get all of those dry ingredients mixed together.
Now you can add the egg white, vanilla, and finally, 4 of the blueberries. Microwave for 1 minute and tada! You have a keto blueberry mug muffin! The final step is to top with the remaining 4 blueberries. Why do we do this? The blueberries burst in the microwave so I put some on top to make it look prettier.
Checkout these other keto friendly recipes:
Checkout these other keto friendly muffin recipes:
- Chocolate Chip Muffin
- Cinnamon Donut Muffin
- Pumpkin Pie Muffins
- Lemon Pound Cake Muffins
- Banana Nut Muffins
I hope you enjoy this Keto Blueberry Mug Muffin recipe. Here at Low Carb with Jennifer we aim to deliver family friendly keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have an e-cookbook that can be found by clicking here: https://jenniferbanz.com/book
Keto Blueberry Muffin Mug Cake
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Ingredients
- cooking spray
- 3 Tablespoon Almond Flour
- 2 Tablespoons sugar free granulated sweetener, (Keto Friendly)
- ½ teaspoon baking powder
- 1 Egg Whites
- splash of Vanilla
- 8 Blueberries
Instructions
- Spray cooking spray in a microwave safe coffee mug or 8 ounce ramekin. Add the almond flour, sweetener, and baking powder. Mix well. Now add the vanilla and egg white. Mix well. Drop 4 of the blueberries in the batter. Microwave on high for 60 seconds. The blueberries in the muffin will burst, now top with the remaining blueberries.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Olivia says
Hi Jennifer, another great recipe!
What I love:
-minimal ingredients (some mug bread recipes have 10+ ingredients) 🙁
-easy process (no melting butter or coconut oil)
-no butter or oil
I’ve made this recipe as written but made a couple of changes that didn’t affect taste or texture:
-reduced sweetener from 2 Tblsp to 1
-added whole egg instead of just egg white (I’m always in a hurry + I never know what to do w a leftover egg yolk!)
kory says
Any suggestions for an alternative flour type? Two of my family members are allergic to nuts. 🙁
jenniferbanz says
You can use 1 tablespoon of coconut flour
Lori says
Hi Jennifer 👋 could you apply the oven method to this recipe from your 90 second bread recipe? Hope you are doing well...miss our meetings ❤