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Low Carb Blueberry Mug Cake

ByHannah Peterson

Low Carb Blueberry Mug Cake Single-Serve, Fluffy & Perfect for Keto & Diabetic Diets

This Low Carb Blueberry Mug Cake is the ultimate quick-fix breakfast or dessert. In just a couple of minutes you get a warm, fluffy, lemon-scented cake bursting with juicy blueberries — all in one mug! It’s moist, tender, and tastes like a bakery muffin without any of the carbs or sugar spike.

Why You’ll Love This Recipe

  • Ready in under 5 minutes (microwave) or 12 minutes (oven)
  • Only 4–5g net carbs per serving
  • Single-serve — no leftovers or temptation
  • Bright lemon + blueberry flavor that feels indulgent
  • Naturally gluten-free and grain-free

Ingredients (makes 1 mug cake)

  • 3 tbsp (21g) blanched almond flour
  • 1 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
  • ½ tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 1 tbsp melted butter or coconut oil
  • ½ tsp vanilla extract
  • ¼ tsp fresh lemon zest (highly recommended)
  • ¼ cup fresh or frozen blueberries (no need to thaw if frozen)

Optional toppings:

  • Extra sweetener sprinkled on top
  • More lemon zest
  • A dollop of sugar-free whipped cream or Greek yogurt

Instructions

Microwave Version (Fastest):

  1. In a large microwave-safe mug, whisk together almond flour, sweetener, baking powder, and salt.
  2. Add the egg, melted butter, vanilla, and lemon zest. Stir until completely smooth.
  3. Gently fold in the blueberries.
  4. Microwave on high for 1 minute 15 seconds to 2 minutes (depending on your microwave wattage). The top should look set and spring back when lightly touched.
  5. Let cool for 1 minute before eating.

Oven Version (for a more golden top):

  1. Preheat oven to 350°F (175°C).
  2. Prepare batter exactly as above and pour into a greased oven-safe mug or ramekin.
  3. Bake for 10–14 minutes until the top is golden and a toothpick comes out clean.

Storage Tips

Best enjoyed fresh and warm. If you have leftovers (unlikely!), cover and refrigerate for up to 2 days. Reheat in the microwave for 20–30 seconds.

Nutritional Information (per mug cake)

  • Calories: ~280
  • Fat: 22g
  • Total Carbs: ~9g
  • Fiber: ~4g
  • Net Carbs: ~5g
  • Protein: 10g

Macros are approximate and will vary slightly based on brands and exact blueberry quantity. Always test your personal blood sugar response.

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