Wild Blueberry Mug Cake (Low-Carb, Paleo)
This delicious wild blueberry mug cake is made in just under 5 minutes from start to finish! Low-carb, ketogenic, paleo, sugar-free, vegetarian.
Servings: 1 mug cake
Ingredients
- 1 tablespoon coconut oil or butter, melted
- 1 tablespoon coconut flour I like the Arrowhead Mills brand
- 1 teaspoon sweetener
- 1 egg, room temperature
- pinch vanilla bean powder and cinnamon
- Handful frozen wild blueberries or regular blueberries if you can't find wild ones
Instructions
- 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.
Notes
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