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Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

Indulge in a quick, low-carb dessert with this Strawberry Shortcake Mug Cake. It’s perfect for when you’re craving something sweet but want to keep it healthy. Ready in just minutes, this fluffy, moist cake is topped with fresh strawberries and creamy whipped topping. Perfect for a single-serving treat or to share with a loved one!

Ingredients

Scale

For the Crust:

  • For the Mug Cake:
  • 3 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon erythritol or preferred sweetener
  • 1 large egg
  • 2 tablespoons unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • For the Topping:
  • 1/4 cup fresh strawberries, chopped
  • 2 tablespoons sugar-free whipped cream

Instructions

1. Prepare the Crust:

  1. In a microwave-safe mug, combine almond flour, coconut flour, baking powder, and erythritol. Mix well to ensure there are no lumps.
  2. Add the egg, almond milk, vanilla extract, and melted butter to the dry ingredients. Stir until the batter is smooth and well combined.
  3. Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and is set in the middle. Cooking times may vary depending on your microwave, so check at intervals.
  4. Let the mug cake cool for a minute or two. This helps the cake set and makes it easier to handle.
  5. Top with chopped strawberries and a dollop of sugar-free whipped cream.
  6. Serve immediately and enjoy your low-carb strawberry shortcake mug cake!

Notes

For best results, enjoy immediately after preparing. You can substitute almond milk with any other preferred low-carb milk. Adjust the sweetness to your taste by adding more or less erythritol.

  • Author: Deliciously Low Carb