Low Carb Blueberry Mug Cake
Low-Carb Blueberry Mug Cake
Low carb • Sugar-free blueberry mug cake — 5 minutes, one mug
This is a low-carb blueberry mug cake, not a boxed mix. Almond flour, egg, allulose, and blueberries cook in one mug until the top is golden and a spoon hits a soft crumb, like the photo. Five minutes. No sugar, no wheat flour.
One serving. Stop the microwave while the center is still a little moist.
Why you’ll love this mug cake
- 10g protein — egg and almond flour
- 5g net carbs — allulose and a few blueberries
- About 5 minutes, one mug
- Golden top, burst berries, spoon scoop, like the photo
- No boxed mix, no sugar
- It stays tender if you undercook it by 10 seconds
Health notes
- Protein: The egg carries the mug.
- Lower carb than boxed mug cake: No wheat flour. Close to keto at 5g net.
- One mug: Macros are for the whole cake.
- Extra berries or wheat flour will jump the carbs. Keep the fruit measured.
Key element — mix in the mug, stop early
A rubber cake sat too long. Stir the batter in the mug, press blueberries on top, and microwave until the edges rise and the center is still soft, like the photo.
Ingredients
Mug cake (1 serving)
- 3 Tbsp almond flour
- 1 Tbsp allulose
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 Tbsp butter, melted
- 1 Tbsp unsweetened almond milk
- 1/4 tsp vanilla extract
- 1/4 tsp lemon zest
- 2 Tbsp blueberries
Swaps
- Raspberries: Same 2 Tbsp.
- Monk fruit blend: Use a 1:1 allulose mix.
- Wheat flour or extra fruit: Skip them. That is how carbs jump.
Instructions
| 1 | Mug. Use a 10 to 12 oz microwave-safe mug. Lightly grease it. |
| 2 | Dry. Stir almond flour, allulose, baking powder, and salt in the mug. |
| 3 | Wet. Add egg, melted butter, almond milk, vanilla, and lemon zest. Mix until smooth. |
| 4 | Berries. Press blueberries on top, like the first panel. |
| 5 | Cook. Microwave 70 to 90 seconds until the edges are set and the center is still soft. Rest 1 minute. Spoon, like the photo. The whole mug is one serving. |
Pro tips
- Start at 70 seconds. Extra time dries the crumb.
- A wider mug cooks more evenly than a tall skinny cup.
- Do not add a second handful of berries. Extra fruit raises carbs.
- Lemon zest matches the photo and brightens the cake.
- Let it sit 1 minute so the center finishes without more heat.
Nutrition
| Nutrient | Per mug (1 serving) |
|---|---|
| Calories | 280 |
| Protein | 10g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 23g |
| Sodium | 180mg |
Estimates with almond flour, one egg, allulose, and 2 Tbsp blueberries. Extra fruit or wheat flour will raise carbs. This is a lower-carb mug cake, close to keto.
Variations
Lemon only
Skip berries and add 1/2 tsp extra zest.
Cinnamon
Add 1/4 tsp cinnamon to the dry mix.
Chocolate chip
Swap berries for 1 tsp sugar-free chocolate chips.
Oven
Bake at 350 F (175 C) for 12 to 14 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the crumb is soft |
| Refrigerator | Same day | Cover. Warm 15 seconds |
| Freezer | Skip | It dries out |
FAQ
Test your knowledge
5 quick questions about this mug cake
1. Protein per mug?
2. Net carbs per mug?
3. How many servings?
4. Why stop the microwave early?
5. Why skip extra berries and wheat flour?
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