In the mood for something, quick light that will satisfy your sweet tooth? This mug cake takes a few minutes to make and tastes so fresh and delicious! Strawberries are loaded with antioxidants, vitamin C and potassium! So grab a mug and prepare for strawberry goodness!
You can make 2 desserts out of this recipe, or stack them for one glorious treat, like I did… well I just had a birthday and you really must have cake, a special cake, right? Truth be told, my husband and I ended up sharing it! And the best part, it actually tastes as good as it looks!
Ingredients
For the Cake
2 tablespoons almond flour
1 tablespoon coconut flour
1 tablespoon unsalted grass-fed butter
1 tablespoon sour cream
1 tablespoon heavy cream
1 tablespoon Swerve confectioners (or powdered erythritol)
1 egg
1/4 teaspoon Baking powder
1/2 teaspoon vanilla extract
For the Toppings
1/4 cup heavy cream
1/4 cup strawberries, sliced
5 drops Stevia sweetener
Preparation
Add the 1/4 cup of heavy cream (for the topping) to a glass bowl and put it in the freezer for a few minutes.
Add the butter to a separate bowl and melt in the microwave. Then add in the heavy cream, sour cream, swerve and the egg, whisk to combine.
Add the baking powder and coconut flower in with the almond flour. Then add in with the wet ingredients mixture and whisk.
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 to cool and retrieve the heavy cream from the freezer.
Whip until you get soft peaks, then add in the stevia to taste. I used about 5 drops, you can add more or less, to your liking.
Once the cakes have cooled, top with the whipped cream and fresh cut strawberries. You can stack them as you see in the picture below, to make one awesome dessert, or you can make 2 desserts. Another option is, you can slice each cake in half and make 2 stacked shortcakes.
Macros for 2 Servings:
Fat 17 grams – Protein 6 grams – Carbs (net) 4 grams
Strawberry Shortcake Mug Cake - Keto, Low Carb & Gluten Free
Ingredients
For the Cake
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon unsalted grass-fed butter
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- 1 tablespoon Swerve confectioners or powdered erythritol
- 1 egg
- 1/4 teaspoon Baking powder
- 1/2 teaspoon vanilla extract
For the Toppings
- 1/4 cup heavy cream
- 1/4 cup strawberries sliced
- 5 drops Stevia sweetener
Preparation
- Add the 1/4 cup of heavy cream (for the topping) to a glass bowl and put it in the freezer for a few minutes.
- Add the butter to a separate bowl and melt in the microwave. Then add in the heavy cream, sour cream, swerve and the egg, whisk to combine.
- Add the baking powder and coconut flower in with the almond flour. Then add in with the wet ingredients mixture and whisk.
- 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 to cool and retrieve the heavy cream from the freezer. Whip until you get soft peaks, then add in the stevia to taste. I used about 5 drops, you can add more or less, to your liking.
- Once the cakes have cooled, top with the whipped cream and fresh cut strawberries. You can stack them as you see in the picture below, to make one awesome dessert, or you can make 2 desserts.
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