Super Soft (not eggy!) Keto Strawberries & Cream Mug Cake
A quick and delightful keto-friendly mug cake that combines the flavors of fresh strawberries and rich cream cheese in a fluffy dessert.
Ingredients
Dry Ingredients
- 1 cup Almond flour Can substitute with coconut flour.
- 2 tablespoons Erythritol May substitute with monk fruit or stevia.
- 1 teaspoon Baking powder Essential for leavening.
Wet Ingredients
- 1 tablespoon Cream cheese Soften before use, can also use coconut cream for dairy-free.
- 1 large Egg Provides moisture and stability.
Fruits
- 1/2 cup Fresh strawberries Can use raspberries or blueberries.
Instructions
Preparation
- Measure out almond flour, erythritol, baking powder, and cream cheese, placing them in a mixing bowl.
- Whisk together the almond flour, erythritol, and baking powder until well combined.
- Soften cream cheese in the microwave for 15-20 seconds until soft but not melted, then mix into the dry ingredients until fully combined.
- Crack in the egg and mix until everything comes together into a smooth batter.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the mixture into a microwave-safe mug, leaving room for the cake to rise.
Cooking
- Microwave for about 60 to 90 seconds, depending on microwave wattage. Monitor to avoid overflow.
- Let cool for a minute and top with whipped cream or fresh strawberries before serving.
Notes
For added texture, garnish with chopped nuts or a drizzle of sugar-free chocolate sauce. For even baking, consider using a toaster oven set at 350°F for 10-15 minutes.