Strawberry Shortcake Keto Mug Cake
Want something quick and light that’ll satisfy your sweet tooth? This Strawberry Mug Cake takes only minutes to make and is so fresh and delicious!
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Strawberry season is here and I couldn’t have been more excited when I found some of the ripest and juiciest ones I’ve ever seen at my local farmer’s market.
I love ALL things strawberry, but sometimes I want something a little extra than sliced berries, but nothing overly complicated. This Keto Mug Cake recipe fits the bill!
You can make 2 desserts out of this recipe, or stack them for one glorious treat, like I did! HEY, it was my birthday! And one must have cake on their special cake day, right?
Even on special occasions, there’s no need to go off the rails with your Keto or low carb goals. Not only is this Strawberry Shortcake Keto Mug Cake easy to make, it’s guilt free!
So grab yourself a mug and prepare for strawberry goodness!
What’s in Strawberry Shortcake Keto Mug Cake
- Almond flour
- Coconut flour
- Unsalted butter
- Sour cream
- Heavy cream
- Swerve confectioners
- Egg
- Strawberries
- Stevia
- Baking powder
- Vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Keto Mug Cake
Add the butter to a microwave safe bowl and melt in the microwave. Then add in the heavy cream, sour cream, Swerve, vanilla and the egg, whisk to combine.
In a separate bowl, add the baking powder, almond flour and coconut flour and whisk.
Then add in with the wet ingredients mixture.
Whisk until well combined.
Spray 2 microwave-safe ramekins with non-stick coconut oil spray, and pour the batter evenly into both.
Microwave for 60 seconds, check them, then microwave for another 30 seconds. If they are still not cooked through, microwave for another 30 seconds. Mine only took 90 seconds total.
Once they are cooked, set aside. While they are cooling, you can prepare your whipped topping. Start by pouring the heavy cream into a clean and dry bowl.
Whip using a hand mixer or immersion blender until you get soft peaks, then add in the stevia (to taste) and continue mixing. I used about 5 drops, you can add more or less, to your liking. If there is another sugar substitute you prefer, feel free to use it.
Once the cakes have cooled, top with the whipped cream and fresh strawberries. As hard as it is to allow the cakes to cool before moving on, it is important.
If the gluten free mug cakes are warm, it will deflate the whipped topping. They would probably still be delicious, but certainly not very pretty.
Though Strawberry Short Cake is my favorite, when you see how easy they are and how few ingredients are needed to make a healthy Keto Mug Cake, you can allow your imagination to go wild creating all sort of variations.
Be sure to try this Healthy Mug Cake, made of carrot cake and a scrumptious frosting!
So, What is Keto Mug Cake?
Keto Mug Cake started out being made in a coffee mug and that is where the name comes from. And honestly, you can make this recipe in your favorite coffee mug and it will turn out perfectly.
There advantages to using ramekins, as I did in this recipe. First, when making more than one, you will have uniformed shapes, making them really pretty when decorating with the whipped topping and fruit.
The other advantage is, if you want to make them a head of time, you can freeze them right in the ramekin. You’ll want to dot the top with a little dab of butter when reheating to ensure they are moist.
Are Strawberries Keto? What are the Carbs in Strawberries?
Most all berries, in general, are fine on Keto and low carb diets. Ripe and juicy strawberries are really easy to over eat, so if you’re eating them as a snack, it’s best to portion them out to help you keep track of the carbs. By slicing a few to add to this gluten free mug cake, you get to enjoy a lot of strawberry flavor without adding too many carbs.
There are 12 grams of carbs in strawberries in entire cup! But, because of they contain approximately 3 grams of fiber, that makes the net carbs in strawberries 9 grams per cup.
More Keto and Low Carb Strawberry Recipes
- Homemade Strawberry Sauce
- Strawberry Cream Tart
- Strawberry Coconut Fat Bombs
- Cheesecake with Strawberry Sauce
- Strawberry Cheesecake Popsicles
- Strawberry Coconut Mousse
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Easy and delicious Keto recipes that anyone can make!
Strawberry Shortcake Keto Mug Cake
Ingredients
For the Cake
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon unsalted butter
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- 1 tablespoon Swerve confectioners
- 1 egg
- 1/4 teaspoon Baking powder
- 1/2 teaspoon vanilla extract
For the Toppings
- 1/3 cup heavy cream
- 1/3 cup strawberries, chopped
- 5 drops Stevia sweetener
Instructions
- Add the butter to a microwave safe bowl and melt in the microwave. Then add in the heavy cream, sour cream, Swerve, vanilla and the egg, whisk to combine.
- In a separate bowl, add the baking powder, almond flour and coconut flour and whisk. Then pour into the wet ingredients mixture and whisk until well combined.
- Spray 2 microwave-safe ramekins with non-stick coconut oil spray, and pour the batter evenly into both. Microwave for 60 seconds, check them, then microwave for another 30 seconds. If they're still not cooked through, microwave for another 30 seconds. Mine only took 90 seconds total.
- Once they're cooked, set aside to cool and pour the heavy cream into a mixing bowl. Whip using a hand mixer or immersion blender until you get soft peaks. Add in the stevia to taste and continue mixing.
- Once the cakes have cooled, top with the whipped cream and fresh strawberries.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on June 4, 2018, updated on June 25, 2021 with new photos and helpful tips.
This mug cake is PERFECT!!! I had an excess of strawberries (as if!) and I absolutely adore mug cakes. The texture of this was spot on. I macerated the strawberries so we had the juices to soak into the cake. Just DEE-LISH!!! It’s so quick and easys to put together and the flavors are amazing. I think I’m going to have to make some more tonight : )
Sounds awesome and I’m so glad you enjoyed it!
Measured ingredients while warming dinner. Tripled recipe and measured into three 2-cup ramekins. Hubby said “excellent!”
Nuked (1100 watts) each ramekin for exactly 90 seconds. Let cool a while then turned out onto cake rack and made whipped cream and cut up strawberries. Cake flavor and texture are very nice.
Thank you for this delicious dessert.
I am so happy you enjoyed it!
Can sour cream be replaced in this recipe? I don’t use it often and will end up throwing away the rest of the container. Thank you
Since you’re only using a tablespoon, you could probably just use a little extra heavy cream in it’s place. I have not tried omitting the sour cream but I don’t think it would make a huge difference.
I add an alternative sweetener to leftover sour cream and use it to top fresh berries for a light dessert – strawberries, blackberries, raspberries, blueberries, etc. I was raised (1950s) on sugar sweetened sour cream (before cool whip and Rediwhip were invented). Add as much sweetener to you liking. It stays for a week or more in fridge. ENJOY.
IleneG
Yes, the tartness from sour cream and the sweetness from the sugar substitute make a great combination. I’ve done this as well and it’s great drizzled over the top of a slice of my pound cake recipe with berries also. Thanks for adding the tip.
I dont usually comment on recipes but this one was worthy of it! I used a packet/ of stevia to replace confectioners and it still came out great. I have tried several of these keto mugcake recipes and this one is by far the best! Thanks so much for posting it!
Aww, thanks so much for the awesome feedback. I’m glad you liked it!
This dough was amazing! And I am a mug cake lover and I never comment on recipes – this one really deserved it. I left out the heavy cream only and used 1 and 1/2 tbsp of sour cream, came out great. I used erythritol as sweetener and frozen strawberries microwaved for less than a minute, they leave some juices and it tastes amazing, better than fresh ones on this cake I would say. I used sour cream on top and poured the warm strawberries with the liquid over it… It was AMAZING!
I love the versatility of mug cakes. I am so glad you enjoyed it.
I loved this as a mug cake! I added lemon extract and some tiny diced strawberries to the batter. I’d love to triple this recipe and bake as cupcakes in the oven. Any suggestions on ratios and cook time for say a dozen cupcakes? Thanks!
You are better off using this vanilla cupcakes recipe 🙂 https://ketocookingchristian.com/keto-vanilla-cupcakes-gluten-free/
Oh my goodness. I am amazed at how simple and tasty this is! I already had shipped cream and sliced strawberries with sweetener, so I made the cake. I had my doubts…sour cream? In cake? In a microwave?? I am so thankful I tried. So is my husband. I used a 6″ ramekin and just put the strawberries with sauce and whipped cream. Made our roster! Thank you so much. God bless.
So glad you you both liked it and God bless you too, thank you!
One of my entire families favorite desserts! It doesn’t get easier and it’s absolutely delicious. The only variation I make is to add a sugar substitute to the strawberries so we get some yummy sweet sauce to spoon on top.
So you macerate them first, fantastic idea thanks for sharing!
What size ramekins do you use?
I loved this recipe. And mug cakes are so easy. Easily the best one I’ve ever tried.
Thanks Mike, glad you enjoyed it!
Amazing recipe! I make this often and it’s easy and delicious. Who doesn’t love a mug cake!? I’ll make it ahead of time and put it in the fridge to cool and use it when I’m ready which makes it even easier. Thank you!
Hi Cari,
I’m so glad you like the recipe! I don’t do mug cakes too often, but sometimes it’s nice to make a quick dessert to satisfy our cravings, right!?