Low-Sugar Blueberry Muffin Crumble Mug Cake

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:

1. Preheat oven to 375 degrees F.
2. In a medium bowl cream together the butter and sweetener.
3. Add the egg and beat well.
4. Add the vanilla extract and mix well.
5. 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.
6. 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:

1. Heat the cream cheese for 30 seconds in the microwave. Beat with a fork until smooth.
2. 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:

1. 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.
2. 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.

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