Description
A delicious and easy Keto Strawberries and Cream Mug Cake perfect for a quick dessert.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons erythritol (or your preferred keto sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh strawberries, diced
- 2 tablespoons heavy cream (for topping)
Instructions
- In a microwave-safe mug, combine the almond flour, erythritol, baking powder, and salt. Mix well until there are no lumps.
- Add the egg, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and well combined.
- Gently fold in the diced strawberries.
- Microwave the mug on high for 60-90 seconds, or until the cake has risen and is set in the center. Start checking at 60 seconds to avoid overcooking.
- While the cake cools slightly, whip the heavy cream until soft peaks form.
- Top the mug cake with the whipped cream and additional strawberries if desired.
Notes
- For a richer flavor, try adding a tablespoon of cocoa powder to the batter for a chocolate version.
- You can also substitute the strawberries with blueberries or raspberries for a different berry flavor.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg