Blueberry Coconut Mug Cake

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!

By Joanne  , , Print

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  • Prep 2 MINS
  • Cook 2 MINS
  • Yields 1


 30g Low Carb Vanilla Cupcake Mix

 10ml milk of choice

 10g butter

 10g desiccated coconut

 20g blueberries

Notes on cooking in 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.


1 In a large mug whisk the cake mix, melted butter and milk together.

2 Add in the blueberries and coconut, then fold through evenly.

3 Cook in microwave for 2 minutes at 720 Watts (P-60 - which is a medium to low setting)

4 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.


Serving size81.7g
Energy222 Cal (929 Kj)
Fat, total16.1g
- Saturated fat10.9g
Carbohydrate, total9g
- Sugar3.2g

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