Keto Vanilla-Strawberry Mug Cake
Cake:
Ingredients:
- 3 tbsp almond flour
- 1/2 tsp baking powder
- 1 tbsp erythritol (or sweetener of choice)
- 1 tbsp butter, melted
- 1/2 tsp vanilla paste (or vanilla extract)
- 1 large egg
Instructions:
- Prepare the Mug Cake:
- In a microwave-safe mug, melt the butter in the microwave for about 20-30 seconds until melted.
- Add almond flour, baking powder, erythritol, vanilla paste, and the egg to the melted butter. Mix well until smooth and thoroughly combined.
- Microwave on high for about 1-2 minutes, or until the cake is set and springs back to the touch. Cooking time may vary depending on your microwave’s wattage.
Filling/Frosting:
Ingredients:
- 2 tbsp creme fraiche (or sour cream)
- 2 tbsp cream cheese, softened
- Erythritol (or sweetener of choice), to taste
- 1/2 tsp vanilla paste (or vanilla extract)
- Fresh strawberries, sliced
Instructions:
- Prepare the Filling/Frosting:
- In a bowl, combine creme fraiche (or sour cream), softened cream cheese, erythritol, and vanilla paste. Mix until smooth and well incorporated. Adjust sweetness to taste by adding more erythritol if needed.
Assembly:
- Assemble the Mug Cake:
- Once the mug cake is cooked and cooled slightly, slice it horizontally into two layers using a knife.
- Spread a layer of the prepared creme fraiche and cream cheese mixture on top of one of the cake layers.
- Place some sliced fresh strawberries over the filling.
- Top with the second layer of mug cake.
- Garnish:
- Optionally, garnish the top with additional sliced strawberries for decoration.
- Serve and Enjoy:
- Serve the keto vanilla-strawberry mug cake immediately and enjoy a delightful dessert that’s both satisfyingly sweet and keto-friendly. Each bite combines the creamy richness of the filling with the freshness of strawberries, making it a perfect treat any time of day