I have adapted this recipe from a low-carb friends forum for a 1-minute muffin since I don't own a microwave. For those who love sweets and are trying to live gluten and sugar free, this is the perfect breakfast (or any time) treat. I like to eat it while still warm with a slice of cheddar cheese. You can use any berries that you like, but I've found that blueberries and raspberries taste best.


Recipe Summary

20 mins
30 mins
10 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a toaster oven to 350 degrees F (175 degrees C), according to manufacturer's instructions. Spray a single-serving cake pan with cooking spray. Line with parchment paper.

  • Mix almond flour, powdered erythritol, baking powder, cinnamon, and stevia powder together in a bowl with a fork, ensuring no lumps remain.

  • Pour egg and melted butter into the flour mixture and combine well. Stir in 1/2 of the blueberries and raspberries.

  • Pour batter into the prepared cake pan; add remaining blueberries and raspberries and gently press them into the top of the batter. Hit the pan gently onto the counter to remove air bubbles and ensure all berries are covered with the mixture.

  • Bake in the preheated toaster oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Cook's Notes:

You can substitute melted coconut oil for melted butter, if desired.

Alternatively, you can flour the cake pan with almond or coconut flour instead of using cooking spray or oil.

Using organic ingredients and aluminum-free baking powder increases the health benefits of this muffin. Coconut oil is a better option than butter for those who are watching their weight.

Toaster oven baking times may vary, so the temperature and time may need to be adjusted.

Nutrition Facts

403 calories; protein 13.7g; carbohydrates 36.3g; fat 32.5g; cholesterol 216.5mg; sodium 640mg. Full Nutrition