Description
Deliciously easy keto strawberries and cream mug cake that is perfect for a quick dessert.
Ingredients
Scale
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/2 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 1 tablespoon melted butter
- 1 tablespoon heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup fresh strawberries, chopped
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, erythritol, baking powder, cocoa powder, and egg.
- Add the melted butter, heavy cream, and vanilla extract. Mix until well combined.
- Fold in the chopped strawberries.
- Microwave on high for 90 seconds or until the cake is set.
- Let cool slightly before serving.
Notes
- For a dairy-free version, substitute the butter and cream with coconut oil and coconut milk.
- Additional toppings can include whipped cream or more fresh strawberries.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 240
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 150 mg