Description
This Keto Strawberry Mug Cake is a quick and easy low-carb dessert that can be prepared in just minutes. Made with almond and coconut flours, natural sweetener, and fresh strawberries, this single-serving mug cake is perfect for satisfying your sweet cravings while sticking to a ketogenic diet. Ready in under 6 minutes, it’s a perfect guilt-free treat.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon granulated sweetener
- 1/4 teaspoon baking powder
Wet Ingredients
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 1 tablespoon melted butter
Additional
- 2-3 tablespoons diced strawberries
Instructions
- Combine dry ingredients: In a microwave-safe mug, mix together almond flour, coconut flour, granulated sweetener, and baking powder ensuring all are well blended to create the cake base.
- Add wet ingredients: Pour in the vanilla extract, unsweetened almond milk, and melted butter. Stir thoroughly until the batter is smooth and homogenous, with no lumps.
- Fold in strawberries: Gently fold the diced strawberries into the batter so they are evenly distributed but not mashed.
- Microwave cooking: Place the mug in the microwave and cook on high power for 60 to 90 seconds. The cake should rise and be cooked through but still moist. Start checking at 60 seconds to avoid overcooking.
- Cool and serve: Allow the mug cake to cool for about a minute before eating to avoid burning and to let the flavors settle.
Notes
- Cooking time may vary depending on your microwave wattage; adjust accordingly.
- You can substitute fresh strawberries with frozen, just thaw and drain excess moisture.
- For a dairy-free option, replace butter with coconut oil and use a non-dairy milk alternative.
- This recipe is single-serving, perfect for a quick, portion-controlled dessert.
- Make sure to use a microwave-safe mug to avoid accidents.
