Ingredients
Scale
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/2 teaspoon baking powder
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon melted butter
- 1/4 teaspoon vanilla extract
- 2 tablespoons chopped strawberries
Instructions
- In a microwave-safe mug, combine the almond flour, coconut flour, erythritol, and baking powder.
- Add the egg, almond milk, melted butter, and vanilla extract, and mix until well combined.
- Gently fold in the chopped strawberries.
- Microwave on high for 60-90 seconds, or until the cake is set in the middle.
- Allow to cool slightly before enjoying.
Notes
- Adjust the sweetness to taste.
- You can substitute strawberries with other berries if desired.
- This mug cake is best enjoyed fresh but can be stored in the refrigerator for a day.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 210
- Sugar: 2 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 150 milligrams