Keto Strawberry Mug Cake – Quick, Sweet, and Satisfying
If you’re craving something sweet but want to stay on track, this keto strawberry mug cake hits the spot. It’s tender, fruity, and made in minutes right in the microwave. No mixing bowls, no oven, and no complicated steps.
Just a few pantry staples, a ripe strawberry or two, and you’re on your way to a warm, fluffy treat. It’s perfect for late-night cravings, quick desserts, or when you want a little something after dinner without spiking your carbs.
Ingredients
Method
- Choose your mug: Use a microwave-safe mug that holds at least 12 ounces to prevent overflow.
- Melt the butter: Add 1 tablespoon butter to the mug and microwave for 15–20 seconds until melted. Let cool slightly.
- Whisk wet ingredients: Add 1 large egg, 1 tablespoon heavy cream (or almond milk), and 1/2 teaspoon vanilla to the mug. Whisk with a fork until smooth.
- Mix dry ingredients: Add 3 tablespoons almond flour, 1 tablespoon granulated keto sweetener, 1/4 teaspoon baking powder, and a tiny pinch of salt. Stir until just combined. The batter should be thick but spoonable.
- Fold in strawberries: Gently fold in 2–3 tablespoons finely diced fresh strawberries. Don’t overmix.
- Microwave: Cook on high for 60–90 seconds. Start at 60 seconds and check. The top should look set and springy. If the center is wet, heat in 10–15 second bursts.
- Rest: Let it stand for 1–2 minutes. This helps it finish setting and stay moist.
- Serve: Enjoy straight from the mug or run a knife around the edge and invert onto a plate. Top with a dollop of whipped cream or a few extra strawberry slices if you like.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Fast and easy: From start to finish, it takes about 5 minutes. Mix, microwave, and enjoy.
- Low-carb and keto-friendly: Almond flour and keto sweetener keep carbs low while still making a satisfying cake.
- Real strawberry flavor: Fresh berries add a bright burst of sweetness and color without piling on sugar.
- Single-serve: No leftovers to tempt you.
Just the right portion for one.
- Flexible: Adjust sweetness, add vanilla or lemon zest, or top with whipped cream to make it your own.
What You’ll Need
- Almond flour: Finely ground, blanched almond flour gives the cake a soft crumb.
- Baking powder: For a light rise. Make sure it’s fresh.
- Granulated keto sweetener: Erythritol, allulose, or a monk fruit blend works well.
- Egg: Binds the batter and adds structure.
- Unsalted butter: Melted. Adds moisture and flavor.
Coconut oil works too.
- Heavy cream or unsweetened almond milk: To loosen the batter and keep it tender.
- Vanilla extract: For warmth and aroma.
- Fresh strawberries: Diced small so they distribute evenly.
- Pinch of salt: Balances sweetness and enhances flavor.
- Optional add-ins: Lemon zest, a few drops of strawberry extract, or a spoonful of sugar-free chocolate chips.
How to Make It
- Choose your mug: Use a microwave-safe mug that holds at least 12 ounces to prevent overflow.
- Melt the butter: Add 1 tablespoon butter to the mug and microwave for 15–20 seconds until melted. Let cool slightly.
- Whisk wet ingredients: Add 1 large egg, 1 tablespoon heavy cream (or almond milk), and 1/2 teaspoon vanilla to the mug. Whisk with a fork until smooth.
- Mix dry ingredients: Add 3 tablespoons almond flour, 1 tablespoon granulated keto sweetener, 1/4 teaspoon baking powder, and a tiny pinch of salt.
Stir until just combined. The batter should be thick but spoonable.
- Fold in strawberries: Gently fold in 2–3 tablespoons finely diced fresh strawberries. Don’t overmix.
- Microwave: Cook on high for 60–90 seconds.
Start at 60 seconds and check. The top should look set and springy. If the center is wet, heat in 10–15 second bursts.
- Rest: Let it stand for 1–2 minutes.
This helps it finish setting and stay moist.
- Serve: Enjoy straight from the mug or run a knife around the edge and invert onto a plate. Top with a dollop of whipped cream or a few extra strawberry slices if you like.
How to Store
- Short-term: If you have leftovers, cover the mug and refrigerate for up to 24 hours. Reheat briefly in the microwave (10–15 seconds).
- Make ahead: Mix the dry ingredients in a small jar and keep at room temp for up to a month.
Add the wet ingredients and strawberries when you’re ready to cook.
- Freezing: Not ideal due to texture changes, but you can freeze a cooked cake, tightly wrapped, for up to 1 month. Thaw in the fridge and warm gently.
Benefits of This Recipe
- Low in net carbs: Almond flour and sugar-free sweetener help keep blood sugar stable.
- High in satisfaction: Protein and fat from the egg and butter make this dessert filling.
- Portion control: Single-serve format prevents overeating while still delivering a treat.
- Flexible diet fit: Works for keto, low-carb, and gluten-free lifestyles.
- Minimal cleanup: Everything mixes and cooks in one mug.
Pitfalls to Watch Out For
- Overcooking: A few extra seconds can make it dry. Check early and cook in short bursts.
- Too much strawberry juice: Very juicy berries can make the cake soggy.
Dice small and measure lightly.
- Packing the almond flour: Scoop loosely and level off. Packed flour makes the cake dense.
- Old baking powder: If it’s stale, the cake won’t rise well. Replace every 6 months to a year.
- Wrong sweetener: Some blends are much sweeter than sugar.
Adjust to taste if using a concentrated sweetener.
Alternatives
- Dairy-free: Use coconut oil instead of butter and unsweetened almond milk instead of heavy cream.
- Coconut flour version: Swap almond flour for 1 tablespoon coconut flour and add an extra tablespoon of liquid. The texture will be more sponge-like.
- Berry swap: Replace strawberries with raspberries or blueberries. Keep portions small to stay low-carb.
- Chocolate twist: Add 1 teaspoon cocoa powder and a few sugar-free chocolate chips for a strawberry-chocolate cake.
- Lemon-strawberry: Add 1/2 teaspoon lemon zest and a tiny squeeze of lemon juice for a bright, fresh flavor.
FAQ
Can I bake this in the oven instead of the microwave?
Yes.
Preheat your oven to 350°F (175°C), pour the batter into a small oven-safe ramekin, and bake for 12–15 minutes until set in the center.
What’s the best sweetener for this recipe?
A granulated erythritol or monk fruit blend keeps the texture closest to sugar. Allulose also works and can make the cake extra tender. Adjust sweetness to your preference.
Can I make it egg-free?
You can try a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water), but the cake will be denser and less fluffy.
Microwave times may vary slightly.
How many carbs are in this mug cake?
Exact numbers vary by brand and portion of strawberries, but expect roughly 5–7 net carbs per serving when made as written with 2–3 tablespoons of strawberries and a keto sweetener.
Why did my mug cake overflow?
Your mug was likely too small or you overfilled it. Use a 12-ounce mug or larger and leave some headspace. Also, make sure you didn’t add extra baking powder.
Can I double the recipe?
It’s better to make two separate mugs for even cooking.
If you double in one mug, the center may stay undercooked while the edges overcook.
Do frozen strawberries work?
Yes, if you thaw and pat them dry first. Chop them small to avoid pockets of moisture.
Wrapping Up
A keto strawberry mug cake is one of those simple pleasures that feels special without the effort. It’s quick, customizable, and friendly to low-carb goals.
Keep the basic ingredients on hand, and you’ll always have a sweet option ready in minutes. Whether it’s a weeknight dessert or a cozy afternoon treat, this little cake delivers big satisfaction with minimal fuss. Enjoy it warm, and don’t forget a spoonful of whipped cream if you’re feeling fancy.
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