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Keto Strawberry Mug Cake - Quick, Sweet, and Satisfying

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Choose your mug: Use a microwave-safe mug that holds at least 12 ounces to prevent overflow.
  2. Melt the butter: Add 1 tablespoon butter to the mug and microwave for 15–20 seconds until melted. Let cool slightly.
  3. 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.
  4. 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.
  5. Fold in strawberries: Gently fold in 2–3 tablespoons finely diced fresh strawberries. Don’t overmix.
  6. 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.
  7. Rest: Let it stand for 1–2 minutes. This helps it finish setting and stay moist.
  8. 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.