Blueberry Coconut Mug Cake

Name: Blueberry Coconut Mug Cake
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 1
Ingredients: 30g Low Carb Vanilla Cupcake Mix; 10ml milk of choice; 10g butter; 10g desiccated coconut; 20g blueberries

The perfect brekkie OR dessert-4-One - Blueberry Coconut Mug Cake! Comforting and convenient! No need to make a full batch of muffins to satisfy a sweet craving. Cakes & Puddings for one make indulging in a sweet treat so much easier! One pack will give you 10 mug cakes! 🤤

Blueberry Coconut Mug Cake

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

2 minutes

Cook Time

2 minutes

Calories

222

Ingredients

30g Low Carb Vanilla Cupcake Mix
10ml milk of choice
10g butter
10g desiccated coconut
20g blueberries

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Directions

In a large mug whisk the cake mix, melted butter and milk together.
Add in the blueberries and coconut, then fold through evenly.
Cook in microwave for 2 minutes at 720 Watts (P-60 - which is a medium to low setting)
Once cooked, remove from microwave and enjoy! - Add a dollop of yoghurt (optional for a little extra goodness!)

Cooking notes

Keep the cake batter base the same and change up the additions.
Berries, Cherries, Sugar-Free Choc Chips. White Chocolate, M&M's, Fun-fetti, sprinkles, coconut, SF Low Carb Granola, Or pop a square of dark chocolate in the centre to make a self-saucing pudding.

Recipe Note

Cooking with Microwaves

Microwave times may vary, depending on the wattage of your microwave oven. We used a 720-watt microwave set at P-60. We chose the cooking setting based on a pudding or custard.

Nutrition

Serving Size 81.7
Calories 222, Protein 5.9 grams, Fat 16.1 grams, Saturated Fat 10.9 grams, Sugar 3.2 grams, Sodium 58 milligrams

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Blueberry Coconut Mug Cake