Blueberry Muffin Mug Cake
Makes 1 serving
1/3 cup Proteinfull Baking Classic Yellow Cake Mix (loosely packed, 44.5g)
1 large egg white
2 tablespoons water
1/2 tablespoon oil or unsweetened applesauce
3 tablespoons blueberries (fresh or frozen*)
Crumble topping ingredients:
4 teaspoons almond flour
2 teaspoons erythritol
1/8 teaspoon ground cinnamon
1 teaspoon butter, softened
- Mix cake mix, egg white, water, and oil or applesauce in a 12-16oz microwave-safe mug or bowl.
- Fold in blueberries.
- Mix crumble topping ingredients, and set on top of the cake batter in the mug.
- Microwave for 1 minute 30 seconds (1000 watt microwave, adjust time for other wattages). *If using frozen blueberries, add 15-30 seconds extra.
- Let cool and enjoy!
Nutrition (prepared with oil)
Serving: 1 recipe, Calories: 281, Fat: 17g, Chol: 25mg, Sodium: 325mg, Carbohydrates: 39g, Fiber: 10g, Sugar: 8g, Added Sugar: 2g, Erythritol: 20g, Protein: 18.5g, Net Carbs: 9g.
Nutrition (prepared with applesauce)
Serving: 1 recipe, Calories: 224, Fat: 10g, Chol: 25mg, Sodium: 325mg, Carbohydrates: 40g, Fiber: 10g, Sugar: 8g, Added Sugar: 2g, Erythritol: 20g, Protein: 18.5g, Net Carbs: 10g.
Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Blueberry Muffin Mug Cake.