Ingredients
Dry Ingredients:
2 cups almond flour – moist, fluffy texture with low carbs
3/4 cup granulated erythritol – adjust to your preferred sweetness
2 teaspoons baking powder – to ensure lightness
1/4 teaspoon salt – enhances flavor
Wet Ingredients:
4 large eggs – binding and rich
1 cup unsweetened almond milk – or coconut milk for variation
2 teaspoons vanilla extract – for sweet aroma
1/2 cup melted coconut oil or butter – richness and moisture
Blueberry Component:
1 1/2 cups fresh or frozen blueberries – thaw and drain if frozen
Optional Variations:
1/2 cup sugar-free chocolate chips – for a chocolate twist
1 tsp cinnamon or dash of nutmeg – for warm spice
1/4 cup shredded unsweetened coconut – for a tropical feel
Instructions
In a large bowl, mix almond flour, erythritol, baking powder, and salt.
In a separate bowl, whisk eggs, almond milk, vanilla extract, and melted coconut oil (or butter).
Combine wet and dry ingredients until well blended.
Gently fold in the blueberries.
Lightly grease 8–10 microwave-safe mugs or ramekins.
Spoon the batter evenly into each.
Microwave individually for 90–120 seconds, or until the cake has risen and the center is set. Do not overcook.
Let cool for 1 minute before serving. Add optional toppings if desired.
Notes
Ensure all wet ingredients are at room temperature to prevent clumping.
Slightly undercooking keeps the texture moist and fudgy.
Top with sugar-free whipped cream, a few berries, or crushed nuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 2–3 minutes per serving
- Category: Dessert / Snack
- Cuisine: Keto / Low-Carb
Nutrition
- Calories: 210 Kcal
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g