Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes






Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

Ah, the sweet, comforting aroma of strawberry shortcake! It instantly transports me back to those lazy summer afternoons spent at my grandma’s house. The sun would be setting, casting a golden glow on her cozy kitchen as she’d whip up her famous shortcake. While I adored those leisurely moments, let’s be honest – not every day affords us the luxury of time. That’s why I’ve crafted this delightful Low Carb Strawberry Shortcake Mug Cake recipe, perfect for when you crave a little indulgence without the fuss. And the best part? It’s ready in minutes!

Ingredients You’ll Need

This recipe keeps things simple and wholesome, leveraging ingredients you likely already have in your pantry. Let’s take a look:

  • 3 tablespoons almond flour: This is our low-carb hero, giving the cake its soft, tender crumb. Make sure it’s finely ground for the best texture.
  • 1 tablespoon coconut flour: Just a touch of this adds structure and a hint of sweetness without overpowering our star ingredient – strawberries!
  • 1/2 teaspoon baking powder: Essential for that delightful lift, ensuring your mug cake is fluffy and light.
  • 1 tablespoon granulated erythritol: A keto-friendly sweetener that won’t spike your blood sugar, yet still delivers that sweet satisfaction.
  • 1 large egg: Acts as a binder while adding richness to the cake.
  • 2 tablespoons unsweetened almond milk: Keeps the cake moist without adding extra carbs. Feel free to use any milk you prefer.
  • 1/2 teaspoon vanilla extract: A touch of vanilla rounds out the flavors beautifully.
  • 3 medium strawberries, chopped: Fresh and juicy, these are the crown jewels of our shortcake. Try to pick the ripest ones for the most flavor.
  • Whipped cream (optional): For that classic shortcake finish, a dollop of whipped cream makes it extra special.

Let’s Make It!

Now that we’ve gathered our ingredients, it’s time to bring this mug cake to life. This recipe is as straightforward as it is delicious, making it perfect for a quick treat.

  1. Prepare Your Mug: Start by selecting your favorite microwave-safe mug. I find that a slightly larger one works best to prevent any overflow.
  2. Mix the Dry Ingredients: In your mug, combine the almond flour, coconut flour, baking powder, and erythritol. Stir them together with a fork until they’re well mixed. This ensures an even rise and distribution of sweetness.
  3. Incorporate the Wet Ingredients: Crack the egg directly into the mug and add the almond milk and vanilla extract. Mix thoroughly until the batter is smooth and free of lumps. Don’t worry if it seems a bit thick; that’s just the coconut flour doing its magic!
  4. Add the Strawberries: Gently fold in the chopped strawberries. They will release their juices as the cake cooks, adding pockets of fruity goodness.

At this point, you’re just a few minutes away from enjoying your scrumptious low-carb treat. Stay tuned as we dive into the final steps and share some delightful serving suggestions!


Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes ingredients






Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

Hello lovely readers! If you’ve been craving a delightful dessert that’s low on carbs but high on flavor, you’re in the right place. There’s nothing quite like the joy of indulging in a sweet treat that doesn’t derail your healthy eating goals. Today, we’re diving deeper into the world of mug cakes with a recipe that’s as easy as it is delicious.

Thoughtful Pro Tips

  • Watch the Time: Mug cakes can go from perfect to overcooked in a matter of seconds. Keep an eye on it and start with the shortest recommended time.
  • Mix Thoroughly: Make sure your batter is well-mixed to avoid any floury pockets. A tiny whisk or fork works wonders here.
  • Let it Cool: Mug cakes can be really hot right out of the microwave. Give it a minute or two to cool before diving in.

Variations and Substitutions

This versatile mug cake can be tailored to your taste or dietary needs. Consider these creative twists:

  • Berry Swap: Swap strawberries with blueberries or raspberries for a different fruity punch.
  • Dairy-Free: Use almond milk or coconut milk instead of regular milk for a dairy-free dessert.
  • Nut-Free: Substitute almond flour with sunflower seed flour to keep it nut-free.

What to Serve It With

Enhance your mug cake experience with a few simple accompaniments:

  • Whipped Cream: A dollop of sugar-free whipped cream elevates this mug cake to the next level.
  • Dark Chocolate Shavings: Sprinkle some dark chocolate shavings on top for an extra indulgence.
  • Fresh Mint Leaves: A sprig of mint not only adds color but also a refreshing taste.

Storage and Reheating Guidance

If you find yourself with leftovers (though, who could resist?), here’s how to store and reheat your mug cake:

  • Storage: Keep your mug cake in the fridge for up to 2 days. Cover it with plastic wrap or transfer it to an airtight container.
  • Reheating: For best results, reheat in the microwave for about 10-15 seconds. Be mindful not to overheat as it can dry out.

Frequently Asked Questions

Can I make this mug cake vegan?

Absolutely! Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) in place of the egg and opt for plant-based milk.

Is there a way to make it even lower in carbs?

Yes, you can replace the almond flour with coconut flour, but remember to adjust the liquid as coconut flour is more absorbent.

Can I make this in an oven instead of a microwave?

Certainly! Preheat your oven to 350°F (175°C) and bake in an oven-safe ramekin for about 10-12 minutes.

A Warm, Encouraging Final Note

Dear friends, I hope this delightful little mug cake brings a moment of joy and indulgence to your day. Remember, cooking is all about experimenting and finding what brings you happiness. So don’t be afraid to make this recipe your own. Your kitchen is your playground, and every dish is an opportunity to create something wonderful. Until next time, happy cooking and even happier eating!


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Low Carb Strawberry Shortcake Mug Cake – Ready in Minutes

  • Author: Deliciously Low Carb

Description

Indulge in a quick, low-carb dessert with this Strawberry Shortcake Mug Cake. It’s perfect for when you’re craving something sweet but want to keep it healthy. Ready in just minutes, this fluffy, moist cake is topped with fresh strawberries and creamy whipped topping. Perfect for a single-serving treat or to share with a loved one!


Ingredients

Scale

For the Crust:

  • For the Mug Cake:
  • 3 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon erythritol or preferred sweetener
  • 1 large egg
  • 2 tablespoons unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • For the Topping:
  • 1/4 cup fresh strawberries, chopped
  • 2 tablespoons sugar-free whipped cream

Instructions

1. Prepare the Crust:

  1. In a microwave-safe mug, combine almond flour, coconut flour, baking powder, and erythritol. Mix well to ensure there are no lumps.
  2. Add the egg, almond milk, vanilla extract, and melted butter to the dry ingredients. Stir until the batter is smooth and well combined.
  3. Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and is set in the middle. Cooking times may vary depending on your microwave, so check at intervals.
  4. Let the mug cake cool for a minute or two. This helps the cake set and makes it easier to handle.
  5. Top with chopped strawberries and a dollop of sugar-free whipped cream.
  6. Serve immediately and enjoy your low-carb strawberry shortcake mug cake!

Notes

For best results, enjoy immediately after preparing. You can substitute almond milk with any other preferred low-carb milk. Adjust the sweetness to your taste by adding more or less erythritol.

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