High-Protein Blueberry Mug Cake

ByHannah Peterson

This is fluffy blueberry mug cake — a quick single-serve cake bursting with juicy blueberries and a bright lemon zest finish. Made with protein powder and almond flour, it’s the ultimate high-protein, low-carb breakfast, snack, or dessert ready in minutes.

Why You’ll Love This Recipe

  • Soft, fluffy texture with juicy blueberries throughout
  • Very high protein in one mug
  • Ready in under 5 minutes in the microwave
  • Customizable and perfect for meal prep (make multiple)
  • Sugar-free, keto-friendly, and satisfying

Ingredients (1 large mug serving)

  • 1 large egg
  • ⅓ cup (75g) full-fat Greek yogurt (or cottage cheese blended smooth)
  • 3 tbsp (30g) vanilla whey protein powder
  • 2 tbsp (20g) almond flour
  • 1–2 tbsp allulose or powdered monk fruit sweetener (adjust to taste)
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • Zest of ½ lemon (optional but recommended)
  • ⅓ cup (50g) fresh or frozen blueberries (divided)
  • Pinch of salt

Instructions

  1. In a large microwave-safe mug, whisk the egg until smooth. Add Greek yogurt, protein powder, almond flour, sweetener, baking powder, vanilla, lemon zest, and salt. Mix until a thick batter forms.
  2. Gently fold in most of the blueberries, reserving a few for topping.
  3. Microwave on high for 1.5–2.5 minutes (time varies by microwave — it should be set but still moist in the center). Check at 1.5 minutes to avoid overcooking.
  4. Let cool 1–2 minutes. Top with remaining blueberries and extra lemon zest if desired. Enjoy warm!

Prep Time: 2 minutes Cook Time: 2 minutes Total Time: 4 minutes

Nutrition (Per Mug)

  • Calories: ~320
  • Protein: 32g (very high)
  • Total Carbs: 14g
  • Net Carbs: 10g
  • Fat: 14g

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