Description
A delicious low-carb mug cake topped with strawberries and whipped cream, perfect for a quick keto dessert.
Ingredients
Scale
- 4 tablespoons almond flour
- 1 tablespoon cocoa powder
- 1 tablespoon granulated erythritol
- 1/2 teaspoon baking powder
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- 1/4 cup strawberries, sliced
- 2 tablespoons whipped cream for topping
Instructions
- In a mug, combine almond flour, cocoa powder, erythritol, and baking powder.
- Add the egg, melted butter, heavy cream, and vanilla extract. Mix until smooth.
- Fold in the sliced strawberries.
- Microwave on high for 60-90 seconds or until cooked through.
- Let cool slightly and top with whipped cream before serving.
Notes
- Microwave times may vary, so check for doneness carefully.
- For extra flavor, consider adding a sprinkle of cinnamon on top.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 2 grams
- Sodium: 210 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 3 grams
- Protein: 9 grams
- Cholesterol: 120 milligrams