The BEST sweet treat when you need a little pick-me-up: a simple, healthy homemade Coconut Protein Blueberry Muffin Mug Cake! It’s flourless (thanks to almond flour & other gluten free flours), contains no sugar (sweetened with stevia or monk fruit juice instead), and has an extra bit of whey protein, too! It’s a quick, easy recipe, but it makes a giant, moist cake in a mug that’s still low carb, Paleo, and a THM S – the perfect sweet treat for any overwhelmed homeschool mom! 😉
Scroll down to the bottom of the post for the recipe.
This post contains affiliate links. If you purchase anything through one of these links, I earn a commission for recommending you—at NO extra cost to you!! In this post, I only recommend products I personally use and love. Thank you for your support! 🙂
A sweet treat for one
I know—sometimes ya just need a little sweet treat for one! 😉
Maybe you just want a little extra something after your salad—to satisfy that sweet tooth without ruining your healthy lunch.
Maybe you’re trying to avoid that box of sugary, fat-filled, high-carb donuts your hubby brought home for the kids.
Or maybe you’re having a terrible, awful, no-good, very bad kind of day, and you just need to hide for five minutes and shove a little fruity energy into your system before you can face the world again (or your kids) without pulling your hair out or losing your mind. (Hey, no judgment here! And if you shoot me an email or message me on Instagram, I’d be happy to pray for you! ❤️️)
All that to say, there are times when you want a little sweet treat—but you still want to keep it healthy. No refined sugar for you!
On top of that, you don’t need a family serve recipe. You just want a little sweet bite for yourself.
Is that asking too much??
Not at all! 😉 In fact, I have just the thing for you: my single-serve Coconut Protein Blueberry Muffin Mug Cake.
Coconut Protein Blueberry Muffin Mug Cake
This Coconut Protein Blueberry Muffin Mug Cake is thick & warm & hearty, sweet (but not too sweet), studded with berries, and topped with an eye-catching dusting of coconut flakes.
There’s even a little bit of whey powder added to this Coconut Protein Blueberry Muffin Mug Cake, for a little blood sugar stabilization and mood improvement! (I use & love this brand of sugar-free whey powder from grass-fed cows! ← affiliate link)
Oh, and did I mention that this Coconut Protein Blueberry Muffin Mug Cake recipe is for one? 😉
Only one ramekin + one spoon!
You can even mix everything together and bake this Coconut Protein Blueberry Muffin Mug Cake in the same ramekin, if you so desire. (Fewer dishes to wash that way! ;))
In fact, if you absolutely eschew washing extra dishes like I do, then I’ll give you a little tip:
You can make this entire recipe using ONE ramekin & ONE spoon… and then you can use the same spoon to eat the thing, if you’d like.
Just eyeball the berries, dump in a “glug” of vanilla, and add a “pinch” of baking powder, and you’re good to go! 😉
Coconut Protein Blueberry Muffin Mug Cake recipe
And in case you’re wondering… this recipe is also grain-free, gluten-free, sugar-free, low-carb, and a THM E.
So, there’s no reason NOT to whip up one of these for yourself right now! 😉
- 2 Tablespoons golden flax meal
- 2 Tablespoons coconut flour
- 2 Tablespoons almond flour
- ½ scoop (14g) plain or vanilla whey powder
- 1 egg
- 2 Tablespoons yogurt
- 2 Tablespoons almond milk
- ½ Tablespoon coconut oil
- 1-2 squirts stevia extract or monk juice concentrate (or to taste)
- ¼ teaspoon vanilla
- ¼ teaspoon baking powder
- ½ cup frozen berries
- ½ Tablespoon unsweetened coconut flakes
- Preheat oven to 350 degrees Fahrenheit.
- In a ramekin, mix together all dry ingredients except baking powder (flax meal, coconut flour, almond flour, & whey powder).
- Push dry ingredients to one side of ramekin. In the empty half, add wet ingredients (egg, yogurt, almond milk, coconut oil, sweetener, & vanilla).
- Mix wet ingredients together, being sure to break down coconut oil & scramble egg.
- Combine wet & dry ingredients.
- Add berries & mix together.
- Mix in baking soda in as few strokes as possible.
- Top with coconut flakes.
- Bake for 15-20 minutes, or until cooked through.
This Coconut Protein Blueberry Muffin Mug Cake will be a very thick, satisfying consistency. I wouldn’t even attempt to get it out of the ramekin; just use a spoon to scoop bites out and enjoy! 😀
PIN IT NOW: