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Blueberry Cream Cheese Mug Cake

This Blueberry Cream Cheese Mug Cake is a soft, fluffy low-carb dessert made in minutes. It’s filled with juicy blueberries and a swirl of creamy cheese for the perfect keto-friendly single-serve treat.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 mug cake
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp almond flour
  • 1 tbsp erythritol or keto sweetener
  • 1/4 tsp baking powder
  • 1 egg
  • 1 tbsp cream cheese softened
  • 1 tbsp unsweetened almond milk
  • 1/4 tsp vanilla extract
  • 2 tbsp fresh blueberries or frozen, thawed and drained

Equipment

  • Microwave-Safe Mug
  • Small bowl
  • Fork or whisk

Method
 

  1. In a microwave-safe mug, mix almond flour, sweetener, and baking powder.
  2. Add egg, almond milk, and vanilla extract. Stir until well combined.
  3. Swirl in softened cream cheese and fold in blueberries gently.
  4. Microwave for 90 seconds to 2 minutes, until the cake is set but still moist.
  5. Let it cool for 1 minute before enjoying directly from the mug or transferring to a plate.

Notes

For extra flavor, top with a drizzle of keto glaze or a sprinkle of powdered erythritol. You can also add lemon zest for a refreshing twist.