This low carb Lemon Blueberry Mug Cake is the perfect way to put those delicious summer berries to use! It’s a light and fluffy treat guaranteed to satisfy your sweet tooth! This recipe takes only minutes to throw together so you can have a fabulous mug cake ready to eat in less than 5 minutes!
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When I am in the mood for a dessert, I don’t want to have to wait around so mug cakes are an easy go to! The best part about mug cakes is that they are simple to make and don’t require many ingredients.
Do I Have to Use a Microwave?
No! However, a microwave will make this dessert cook a lot faster! If you don’t have a microwave or don’t prefer to use one – just place this in a 350-degree oven for roughly 10-15 minutes, or until a toothpick comes out clean.
How to Make an Easy Whipped Cream
To make an extremely fast and easy whipped cream to top your mug cake with you just need two ingredients. Heavy Whipping cream and liquid stevia. The liquid stevia I like to use can be found HERE.
All you need to do is add a few tablespoons of heavy cream and a few drops of liquid stevia into a blender – I prefer the NUTRIBULLET – but any blender should do, and blend for roughly 30 seconds or until the cream is totally whipped. Use the cream to top your mug cake and then place the rest in an airtight container in the fridge.
Easy as that and sooooooo good!!!
- 1 Egg
- 2 tbsp Heavy Cream
- 2 tbsp Lemon Juice
- 1/4 tsp Vanilla Extract
- 1/4 tsp Liquid Stevia
- 2 tbsp Coconut Flour
- 1/4 tsp Baking Powder
- Small Pinch of Salt
In a small bowl whisk the egg, cream, lemon juice, vanilla extract and stevia together.
Add in the coconut flour, baking powder and salt and mix well.
Gently fold in the blueberries into the batter.
Pour batter into greased mug or ramekin.
Microwave for one minute, then in 30 second increments checking with a toothpick in the center until it comes out clean.
You can dig in or add some whipped cream on top!
* To make a very easy whipped cream – add a few tablespoons of cream into a blender and a few drops of liquid stevia. Blend for a few seconds or until the cream has totally thickened. Store leftovers in an airtight container in the fridge.
*Approximate Macros for one mug cake without whipped cream:
235 Calories | 17g Fat |8g Protein | 10g Carbs | 5g Fiber
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