Delight in the sweet pleasures of a Keto Berry Mug Cake, a single-serving marvel that caters to your cravings while keeping your low-carb journey on track. This quick and easy recipe marries the nutty richness of almond and coconut flour with the natural sweetness of fresh berries, creating a moist and fluffy mug cake that’s both indulgent and keto-friendly.
The preparation is a breeze – a simple blend of almond flour, coconut flour, baking powder, and powdered erythritol sets the stage for the creation of a delectable batter. Melted butter or coconut oil, along with almond milk, egg, and a touch of vanilla extract, is then seamlessly incorporated, resulting in a smooth and flavorful mixture.
What makes this mug cake truly special is the addition of vibrant fresh berries. Gently folded into the batter, these bursts of fruity goodness not only add a delightful sweetness but also infuse the cake with a colorful and appetizing appeal.
Microwaved to perfection in just 90 seconds to 2 minutes, the mug cake rises and sets into a tempting dessert that satisfies your sweet tooth without compromising your commitment to a low-carb lifestyle. Topped with additional fresh berries, this Keto Berry Mug Cake is ready to be savored straight from the mug or elegantly transferred to a plate.
Whether enjoyed as a quick and guilt-free dessert for one or as a delightful treat for special occasions, this mug cake is a testament to the versatility and creativity of keto-friendly baking. Savor the sweet simplicity of this recipe and relish in the joy of a berry-infused indulgence that aligns perfectly with your dietary goals.
Keto Berry Mug Cake
Ingredients:
3 tablespoons almond flour
1 tablespoon coconut flour
1 tablespoon unsweetened almond milk
1 tablespoon melted coconut oil
1 tablespoon powdered erythritol or any keto-friendly sweetener
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
A pinch of salt
2 tablespoons mixed berries (such as raspberries, blueberries, or strawberries)
Instructions:
In a microwave-safe mug, whisk together almond flour, coconut flour, almond milk, melted coconut oil, powdered erythritol, baking powder, vanilla extract, and a pinch of salt until well combined.
Gently fold in the mixed berries into the batter.
Microwave the mug on high for 90 seconds to 2 minutes, or until the cake is set in the center.
Allow the mug cake to cool for a few minutes before serving.
Optionally, top with additional berries or a dollop of keto-friendly whipped cream.
Nutritional Information (Approximate for the entire mug cake):
Calories: 300-350
Protein: 6-8g
Fat: 25-30g
Carbohydrates: 10-12g (Net Carbs)
Fiber: 4-6g
Sugar: 2-3g
Sodium: 200-250mg
These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.