Packed with real fruit and topped with homemade vanilla whipped cream, this Strawberries and Cream Mug Cake is a super quick low-carb dessert full of bright strawberry flavor. It's so easy to make, and the slightly tart flavor of the strawberries pairs perfectly with the light sweetness of the cream.
Combine almond flour, sweetener, baking powder, and pinch of salt in a 12-ounce mug or larger; stir to combine.
Stir in heavy cream, egg, melted butter, vanilla extract, and diced strawberries; stir just until everything is combined, but don't overmix.
Microwave on high for 90 seconds, or up to 2 minutes. Test for doneness, add a few seconds as necessary, but don’t overcook.
Remove from microwave and let cool a bit while you work on the whipped cream.
In a medium mixing bowl combine heavy whipping cream and sweetener; using your mixer, beat on medium speed until stiff peaks form. Taste for sweetness and adjust accordingly.
Top mug cake with 1 tablespoon prepared whipped cream and a strawberry; serve.
Equipment
Microwave
Notes
To Store: Cover mug tightly with plastic wrap and keep in the fridge for up to 2 days.
To Reheat: Remove plastic and microwave the mug for 15-30 seconds, or until just warm.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Desserts
Cuisine: American
Keyword: easy dessert recipes, strawberries and cream, strawberry cake