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Strawberry Mug Cake

Sweet strawberry cake with strawberries and cream–perfect for a tea party or a sunny afternoon treat.
Keyword Chef Taffiny Elrod, Strawberry
Recipe Creator Chef Taffiny Elrod
Prep Time 5 minutes
Cook Time 1 minute

Yields:

1 serving

Ingredients:

Directions:

  • Melt the butter in a microwave-safe mug, then mix in the egg, Keto Chow, allulose, almond flour, and baking powder. Make sure the egg is completely blended.
  • Microwave on full power for one minute until cooked through. Careful: the mug may be very hot.
  • Allow the cake to cool, then top with the sliced strawberry and whipped cream or remove from the mug, cut the cake in half and layer with the strawberries and whipped cream.
Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.
Nutrition Facts
Strawberry Shortcake Mug Cake
Serving Size
 
1 mug cake
Amount per Serving
Calories
320.98
% Daily Value*
Fat
 
26.01
g
40
%
Saturated Fat
 
12.65
g
79
%
Trans Fat
 
0.65
g
Polyunsaturated Fat
 
2.25
g
Monounsaturated Fat
 
8.63
g
Cholesterol
 
238.24
mg
79
%
Sodium
 
584.61
mg
25
%
Potassium
 
708.47
mg
20
%
Carbohydrates
 
30.38
g
10
%
Fiber
 
3.26
g
14
%
Sugar
 
26.38
g
29
%
Sugar Alcohol
 
24.06
g
Net Carbs
 
3.06
g
Protein
 
17.65
g
35
%
Vitamin A
 
920
IU
18
%
Vitamin C
 
59.46
mg
72
%
Calcium
 
386.56
mg
39
%
Iron
 
1.87
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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Ingredients:

Nutrition Facts
Strawberry Shortcake Mug Cake
Serving Size
 
1 mug cake
Amount per Serving
Calories
320.98
% Daily Value*
Fat
 
26.01
g
40
%
Saturated Fat
 
12.65
g
79
%
Trans Fat
 
0.65
g
Polyunsaturated Fat
 
2.25
g
Monounsaturated Fat
 
8.63
g
Cholesterol
 
238.24
mg
79
%
Sodium
 
584.61
mg
25
%
Potassium
 
708.47
mg
20
%
Carbohydrates
 
30.38
g
10
%
Fiber
 
3.26
g
14
%
Sugar
 
26.38
g
29
%
Sugar Alcohol
 
24.06
g
Net Carbs
 
3.06
g
Protein
 
17.65
g
35
%
Vitamin A
 
920
IU
18
%
Vitamin C
 
59.46
mg
72
%
Calcium
 
386.56
mg
39
%
Iron
 
1.87
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Melt the butter in a microwave-safe mug, then mix in the egg, Keto Chow, allulose, almond flour, and baking powder. Make sure the egg is completely blended.
  • Microwave on full power for one minute until cooked through. Careful: the mug may be very hot.
  • Allow the cake to cool, then top with the sliced strawberry and whipped cream or remove from the mug, cut the cake in half and layer with the strawberries and whipped cream.
Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.

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