Keto Blueberry Shortcake in a Mug
Toss blueberries in a mug and cover in a gluten-free, low carb shortcake batter. This keto blueberry shortcake in a mug is ready in just five minutes, it takes soft and fluffy, just like a fancy cake from the bakery.
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Keto Blueberry Shortcake Ingredients
- 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 2 tablespoons sugar free vanilla syrup
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons blueberries
Keto Blueberry Shortcake in a Mug Directions
Make shortcake batter
Mix together almond flour, coconut flour, vanilla syrup, butter, baking powder and salt in a small bowl. Set aside.
Spray cooking spray into a large ramekin or microwave safe mug. Add blueberries to the dish.
Top with shortcake batter
Scoop shortcake mixture to the top of the blueberries. Microwave for 1 minute. Serve with homemade whipped cream or ice cream.
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.
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