Handfulfrozen wild blueberriesor regular blueberries if you can't find wild ones
Mix melted coconut oil or butter, coconut flour and sweetener together in a microwave-safe mug or ramekin.
Crack one egg into the mixture. Room temperature is best, to prevent the coconut oil from re-solidifying.
Mix in a pinch of vanilla bean powder, and the wild blueberries. Stir until blueberries are well-incorporated.
Microwave for 90 seconds to 2 minutes, or until cooked. If using frozen blueberries, 2 minutes or even a little longer may be necessary. Be sure to check that it is cooked in the middle before consuming.
Nutrition Facts (per mug cake): 247 calories, 20 g fat, 12 g total carbs, 4 g fiber, 4 g stevia blend (4 g net carbs), 7 g protein