Strawberry Shortcake Mug Cake – Keto and Low Carb
Calories 330kcal
Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon grass-fed butter (unsalted)
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- 1 tablespoon Swerve Sweetener (confectioners
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup strawberries (unsalted)
- 5 drops sweetener (unsalted)
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon grass-fed butter (unsalted)
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- 1 tablespoon Swerve Sweetener (confectioners or powdered erythritol)
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup strawberries (unsalted)
- 5 drops sweetener (unsalted)
Instructions
- 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.
Nutrition
Calories: 330kcal
Originally posted 2019-02-20 18:29:01.
