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Blueberry Mug Cake

Delicious Keto Blueberry Mug Cake with Lemon Zest

Craving something sweet but sticking to your keto goals? Say hello to the ultimate guilt-free indulgence — the Keto Blueberry Mug Cake with Lemon Zest. This easy, single-serve dessert is packed with juicy blueberries, bright notes of lemon, and a moist, cake-like texture that’s ready in under five minutes.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 2
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp blanched almond flour
  • 2 tbsp coconut flour
  •  ½ tbsp baking soda
  •  ⅛ tbsp xanthan gum
  • 2 tbsp unsalted butter, melted but not hot
  • 1 egg
  • 2 tbsp sugar-free brown sugar(Swerve brand used)
  • 2 tbsp blueberries
  • 1 tbsp grated lemon zest
  • 1 tbsp lemon juice

Equipment

  • 1 Small bowl

Method
 

  1. In a small bowl, sift together the almond flour, coconut flour, baking soda, and xanthan gum.
  2. In another small bowl, mix together the butter, egg, and brown sugar until thoroughly combined.
  3. Pour the wet ingredients into the dry ingredients and mix until homogenous. Fold in the blueberries, lemon zest, and lemon juice, then transfer the batter to a 10-to 12- ounce microwave-safe serving dish. Cover with plastic wrap and microwave on high for 1 minute.
  4. Remove your keto blueberry mug cake from the microwave.
  5. Option to garnish the keto blueberry mug cake with powdered erythritol. Serve immediately or let cool, cover, and refrigerate for up to 1 week.