Blueberry Coconut Mug Cake
30g Low Carb Vanilla Cupcake Mix
- 10ml milk of choice
- 10g butter
- 10g desiccated coconut
- 20g blueberries
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!)
- 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.
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.
Calories 222, Protein 5.9 grams, Fat 16.1 grams, Saturated Fat 10.9 grams, Sugar 3.2 grams, Sodium 58 milligrams