Ingredients
3 tablespoons fine blanched almond flour
1 tablespoon coconut flour
1 tablespoon granulated sugar-free sweetener suitable for baking
1/4 teaspoon baking powder
1 small pinch fine salt
1 large egg
1 tablespoon unsweetened almond milk
1 tablespoon unsalted butter, melted and slightly cooled
1/2 teaspoon vanilla extract
2 tablespoons fresh blueberries, plus a few extra for topping if desired
Instructions
1. Lightly grease the inside of a microwave-safe 10- to 12-ounce ceramic mug or ramekin.
2. Add the almond flour, coconut flour, sugar-free sweetener, baking powder, and salt. Stir thoroughly so the baking powder and coconut flour are evenly distributed.
3. Add the egg, almond milk, melted and slightly cooled butter, and vanilla extract. Stir until the batter is smooth and no dry flour remains at the bottom or around the sides of the mug.
4. Let the batter rest for about 30 seconds so the coconut flour can absorb some of the liquid.
5. Gently fold in 2 tablespoons of fresh blueberries. Reserve 3 to 4 attractive blueberries for the top.
6. Place the reserved blueberries over the surface without pushing them deeply into the batter.
7. Microwave on high for 60 seconds. Check the center. If it is still visibly wet, continue microwaving in 10-second intervals until set. Depending on microwave wattage and mug shape, total cooking time may range from about 60 to 90 seconds.
8. For food safety, the egg-based cake should reach 160°F (71°C) in the center.
9. Let the mug cake rest for 1 minute after cooking. The cake will continue to settle during this time.
10. Add a few fresh blueberries on top if desired and serve warm directly from the mug.
Notes
Microwave power varies, so begin checking the cake after 60 seconds rather than automatically cooking it for 90 seconds.
Measure coconut flour carefully. It absorbs a large amount of liquid, and adding too much can make the cake dry.
Use fine blanched almond flour rather than coarse almond meal for a softer, more cake-like texture.
Fresh blueberries give the closest appearance to the photographed cake. If using frozen blueberries, add them directly from frozen rather than thawing them first.
Do not expect a dark oven-style crust. A standard microwave does not brown cake in the same way as an oven. The finished surface should be softly set, pale golden, slightly irregular, and moist.
For the reference-photo appearance, reserve several blueberries for the top and avoid covering the finished cake with powdered sweetener, frosting, or sauce.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Breakfast
- Method: Microwave
- Cuisine: American-inspired
- Diet: Gluten Free