Keto Blueberry Shortcake in a Mug
Published August 7, 2021 • Updated February 1, 2026
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Toss blueberries in a mug and cover them in a gluten-free, low-carb shortcake batter. This blueberry shortcake in a mug is ready in just five minutes and tastes soft and fluffy, just like a fancy cake from the bakery.
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Ingredients
2 tablespoons almond flour -
2 tablespoons coconut flour
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2 tablespoons sugar free vanilla syrup
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1 tablespoon unsalted butter, melted
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1/2 teaspoon baking powder
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pinch of salt
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2 tablespoons blueberries
Step by Step Instructions
Step by Step Instructions
Make shortcake batter
Mix together almond flour, coconut flour, vanilla syrup, butter, baking powder and salt in a small bowl. Set aside.
Add blueberries
Spray cooking spray into a large ramekin or microwave safe mug. Add blueberries to the dish.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes! Frozen blueberries work great here. Let them thaw slightly and drain any excess moisture before adding them to your mug.
What can I substitute for the almond flour?
Sunflower seed flour is the best nut-free swap -- it measures cup for cup with almond flour. A low-carb all-purpose blend works too, but the texture will be a little different.
How should I store leftovers if I have any?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for a few seconds before eating.
Is this recipe suitable for a vegan diet?
Swap the butter for a vegan butter or coconut oil, and use sugar-free maple syrup instead of the vanilla syrup. That's it.
How can I make this recipe sweeter?
Add a bit more sweetener (erythritol or stevia) to the batter. Start small and taste as you go.
You could use all almond flour instead, but you will definitely need to add more. I would say about 1/2 -2/3 cup more almond flour. Another option is to use oat fiber in place of the coconut flour. I've been using it to give my keto baked goods a better texture. Try using 2 tablespoons of oat fiber. Let me know how that works.
Made this recipe using greek yogurt instead of vanilla syrup. Delicious! Added a few teaspoons of sweetener too.
Is this recipe complete? It doesn’t list any liquids. Usually at least an egg or two is needed to make the cake. Also, is it 2 tablespoons of coconut flour or teaspoons? Usually much less coconut flour is needed, which is why I asked.
This is a recipe I developed for ChocZero. I did accidently put in monkfruit sweetener instead of the ChocZero vanilla syrup as the sweetener but I have changed that to make up for more liquid. You can watch this video to see that it has plenty of liquid. https://youtu.be/lkrVU_thXOY
Terrible.
You state "not to overmix the batter," yet there is only one tablespoon of melted butter to bind four tablespoons of flour -- two of those tablespoons are super absorbent coconut flour!!!
Without any fat binder, this is nothing but a dry, crumbled mess.
Thank you for bringing this to my attention. I have updated this recipe. The original one I developed for ChocZero uses their vanilla syrup. I replace the sweetener for the syrup. https://youtu.be/lkrVU_thXOY It should work perfectly if you use the syrup.