Description
A quick and delicious Keto Strawberries and Cream Mug Cake that’s perfect for a low-carb dessert or snack. This single-serving cake combines almond and coconut flours with rich cocoa and fresh strawberries, all ready in just minutes using your microwave.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/2 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
Wet Ingredients
- 1 large egg
- 1 tablespoon melted butter
- 1 tablespoon heavy cream
- 1 tablespoon vanilla extract
Add-ins
- 1/4 cup fresh strawberries, chopped
Instructions
- Combine dry ingredients: In a microwave-safe mug, mix together the almond flour, coconut flour, erythritol, baking powder, and unsweetened cocoa powder thoroughly to ensure an even distribution of leavening and sweetness.
- Add wet ingredients and mix: Crack the egg into the mug, then add the melted butter, heavy cream, and vanilla extract. Stir everything well until you achieve a smooth, homogeneous batter with no lumps.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without crushing them too much to preserve texture.
- Microwave to cook: Place the mug in the microwave and cook on high power for 90 seconds, or until the cake is fully set and no longer gooey in the center. Microwave times may vary slightly based on your appliance.
- Cool and serve: Allow the mug cake to cool for a couple of minutes before enjoying. This step helps the flavors develop and prevents burning your mouth.
Notes
- Use a microwave-safe mug to avoid accidents during cooking.
- Check the cake at 80 seconds to avoid overcooking, as microwaves vary.
- You can substitute erythritol with another keto-friendly sweetener if preferred.
- Fresh strawberries add moisture and natural sweetness—frozen can be used but thaw and drain excess liquid first.
- For a richer flavor, consider adding a pinch of cinnamon or a few chocolate chips.
