Keto Blueberry Muffin in a Mug is an easy goof-proof single-serve dessert or breakfast ready in less than 5 minutes! Grain-free, sugar-free, moist and tasty, this is a great go-to when the craving strikes!
Are you a natural moderator?
With all of my soul fibers, I wish I were.
Put a tray of brownies in front of me, and sayonara brownies.
For this reason, mug treats seem to be where I thrive. This way, I don’t feel deprived and in a constant state of fiending, but I also don’t run the risk of overdoing it on sweets.
Do I always want more? Without a doubt. But when I commit to a mug treat, one is all I get.
This Keto Mug Muffin is a lovely little treat. Breakfast, snack, dessert…whatever you’re feeling!
The ingredients? Simple. The flavor? Cozy. The prep? Couldn’t be quicker or easier.
Let’s talk ingredients.
Keto Blueberry Mug Muffin Ingredients:
Almond flour, sugar-free sweetener, egg yolk, melted butter (or coconut oil for dairy-free), baking soda, a pinch of sea salt, and blueberries.
The almond flour ensures this recipe is grain-free and lower carb, the sugar-free sweetener makes you swoon, and the butter is what gives you that bakery-style momma’s homemade muffins vibes.
All stirred together and you end up with a moist portion-controlled blueberry treat.
If you’ve made a mug dessert in the past, you know the drill. And if not, here’s how we do it!
How to Make Keto Blueberry Muffin in a Mug:
Stir everything but the blueberries together in a mug until everything is well-combined. The mixture will be thick, like cookie dough!
Press the blueberries into the dough.
Microwave for 30 to 60 seconds, until the muffin is cooked through. I do about 40 seconds.
Add 1 tsp of lemon zest and/or ½ tsp poppy seeds to make a lemon poppy seed situation.
Toss in one tablespoon of chocolate chips and/or chopped nuts
More Keto Mug Treats:
- Keto Mug Brownies
- Keto Mug Cookie
- Keto Mug Cake
- Keto Snickerdoodle Mug Cookie
- 1/4 cup super fine almond flour
- 1 ½ Tbsp sugar-free sweetener
- 1/8 tsp baking soda
- Pinch sea salt
- 1.5 Tbsp melted or butter or ghee
- 1 egg yolk
- 2 Tbsp Blueberries
- Stir everything but the blueberries together in a mug until everything is well-combined. The mixture will be thick, like cookie dough!
- Press the blueberries into the dough.
- Microwave for 30 to 60 seconds, until the muffin is cooked through. I do about 40 seconds.
- Dig in!
Serving Size: 1 Muffin
Amount Per Serving:
Calories: 355Total Fat: 32gCarbohydrates: 9gNet Carbohydrates: 3gFiber: 2gSugar Alcohols: 4gProtein: 9g