This Blueberry Muffin Crumble Mug Cake recipe combines light and fluffy coffee cake with fresh blueberries. It’s the most delicious single-serving low carb and low sugar muffin we've ever tried, and it's super quick and easy to make. Whip up this recipe whenever you're feeling a crumble toping craving! This recipe is low-sugar, low-carb, and gluten-free.
The Recipe
Low-Sugar Blueberry Muffin Crumble Mug Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
This Blueberry Muffin Crumble Mug Cake recipe combines light and fluffy coffee cake with fresh blueberries. It’s the most delicious single-serving low carb and low sugar muffin we've ever tried, and it's super quick and easy to make. Makes 2 servings.
Ingredients
BLUEBERRY MUFFIN COFFEE MUG CAKE
- 2 tbsp butter
- 2 ½ tbsp zero calorie granulated sweetener
- 1 egg
- ½ tbsp vanilla extract
- ½ cup almond flour
- 2 tbsp coconut flour
- Pinch of salt
- 1 tsp baking powder
- ¼ cup almond milk
- 2 tbsp Blueberry Muffin Super Coffee
- Handful of blueberries
CREAM CHEESE LAYER
- 1.5 oz cream cheese
- 1 egg white
- 1 tbsp Super Coffee Vanilla Creamer or zero calorie granulated sweetener
STREUSEL TOPPING
- 1 tbsp butter
- ¼ cup almond flour
- 1 ½ tbsp zero calorie granular sweetener
Instructions
For the cake layer:
- Preheat oven to 375 degrees F.
- In a medium bowl cream together the butter and sweetener.
- Add the egg and beat well.
- Add the vanilla extract and mix well.
- Add in the almond flour, coconut flour, salt, baking powder and mix until well combined. Pour in the almond milk and mix again until batter is smooth.
- Grease a large mug (oven-safe) or small ramekin with butter or non-stick cooking spray. Spread the batter evenly in the bottom. Sprinkle the blueberry evenly on top of the batter.
For the cream cheese layer:
- Heat the cream cheese for 30 seconds in the microwave. Beat with a fork until smooth.
- Add the egg white and creamer or sweetener and beat with a fork until smooth. Pour over the top of the blueberries.
For the streusel topping:
- Melt the butter in a small bowl. Stir in the almond flour and sweetener until fully combined. Crumble over the top of the cream cheese layer.
- Bake for 15-20 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
Enjoy!
Nutrition
- Calories per serving: 443.5
- Total Fat: 38.5g
- Total Carbs: 13g
- Dietary Fiber: 5.5g
- Sodium: 156.5mg
- Sugar: 4.5g
- Protein: 12g
A better-for-you bolt of blueberry lightning in bottle.
The morning motivation you’ve always wanted, but without the added sugar. With 10g of plant-based protein and MCT Oil, you can now fuel your day with something so delicious, you’ll feel like you’re having dessert for breakfast.
