Ingredients
Scale
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon sweetener (like erythritol)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 2 tablespoons heavy cream
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh strawberries, chopped
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, sweetener, baking powder, salt, and cocoa powder.
- Add the egg, heavy cream, almond milk, and vanilla extract. Mix until smooth.
- Gently fold in the strawberries.
- Microwave on high for 1 minute and 30 seconds, or until cooked through.
- Let cool slightly before enjoying.
Notes
- For a chocolate variation, add cocoa powder to the batter.
- Ensure your mug is large enough to prevent overflow during cooking.
- Add whipped cream on top for an extra treat!
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 180mg