These adorable Keto Strawberry Mug Cakes take just minutes to make and are super delicious. These guilt free mug cakes are low carb & gluten free, and perfectly portioned for a healthy keto treat snack or treat.
Calling these keto strawberry mug cakes, while the photos show it in a cupcake form could be confusing, but mug cakes aren’t very exciting to photograph, and this cake an be made either way. The recipe makes 2 mug sized servings of keto strawberry cakes or 4 small low carb strawberry cupcakes, and can be microwaved or baked in the oven.
See? Easy!
If you’re microwaving them in cupcake form, use silicone or heavy duty paper baking cups – regular paper liners won’t hold up in the microwave very well. These would be perfect!
So let’s walk through the process of making these keto strawberry mug cakes (or muffin cups.)
First you make your cakes – which literally takes less than five minutes from start to finish.
Then you make your strawberry whipped cream topping which should take less than 2 minutes. You can just dollop it onto your keto strawberry mug cakes with a spoon, or if you want to get fancy you can pipe it on frosting style.
Here’s a pro tip – if you don’t have, or don’t want to dig out, a piping bag for such a small amount, simply put your star tube into a ziploc bag (freezer bags work best if you have them) and cut one of the corners out so the star tip protrudes.
Then spoon in your whipped cream, press out the air and seal it, and you are ready to pipe the frosting onto your low carb strawberry mug cakes. Put any leftovers into the fridge, and when you’re done just take out the tip and throw the bag away.
Before piping your frosting onto the keto strawberry mug cakes, be sure to let them cool first or the whipped topping will melt into a puddle on top. Placing the mug cakes in the freezer while you make your frosting should be just enough time to cool them enough to pipe the topping on.
If serving to guests or if you’re just feeling fancy, top with a slice of strawberry and you are party ready.
These keto strawberry mug cakes are perfect for a little treat or you can double or triple the batch for brunch, baby or bridal showers – or any party really.
One last thing to note is that while these keto strawberry mug cakes can be cooked up to 3 days ahead, I recommend frosting them the day you plan to eat them. Also, because the frosting is cream-based, you’ll need to store them in the refrigerator until ready to serve.
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Keto Strawberry Mug Cake – Low Carb and Gluten Free
- Total Time: 9 minutes
- Yield: 4 small cupcakes or 2 mug cakes 1x
- Diet: Diabetic
Description
A delicious and easy microwaveable keto strawberry mug cake that is bursting with strawberry flavor! Low carb and gluten free
Ingredients
For the cakes:
- 2 Tablespoons butter
- 2 Tablespoons granulated sugar substitute
- 1/4 cup almond flour
- 1 Tablespoon coconut flour
- 1 egg
- 1/4 cup pureed strawberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- pinch of salt
For the Strawberry Whipped Cream
- 1/2 cup organic heavy whipping cream
- 2 Tablespoons pureed strawberries
- 1 Tablespoon powdered sugar substitute
Instructions
To make the cakes:
- Melt the butter in a microwave safe bowl for 15 seconds (or in a small saucepan on the stove).
- Add the rest of the cake ingredients and stir to combine.
- For cupcakes: Divide batter between 4 small silicone cups or paper baking cups.
- Microwave all four of them on a plate for 1 minute.
- Test with a toothpick, if still not done, microwave for an additional 30 seconds.
- For mugs: Divide batter between two coffee mugs.
- Microwave for 90 seconds.
- Test for doneness, add a few seconds as necessary.
- Do not overcook!
- To bake in the oven: Bake at 375 degrees (F) for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
For the Strawberry Cream:
- In a medium bowl, whip the heavy whipping cream until stiff peaks form.
- Combine the strawberry puree and sweetener.
- Fold the strawberry mixture gently into the whipped cream.
- Spoon or pipe onto the cooled mug cakes.
Notes
Use organic heavy whipping cream when you can find it – it has no starches or thickeners added, and therefore less carbs.
Approximate nutrition information:
1 “naked” cupcake: 121 calories, 11g fat, 2g net carbs, 3g protein
1 “naked” mug cake: 242 calories, 22g fat, 4g net carbs, 6g protein
2 tablespoons strawberry cream: 61 calories, 6g fat, .25g net carbs, 0g protein
1 cupcake w/ cream: 182 calories, 17g fat, 2.25g net carbs, 3g protein
1 mug cake w/ cream: 303 calories, 28g fat, 4.25g net carbs, 6g protein
- Prep Time: 8 minutes
- Cook Time: 1 minutes
- Category: Keto desserts
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cake + 2 T frosting
- Calories: 182
- Fat: 17g
- Carbohydrates: 2g net
- Protein: 3g
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
Nicole Foster says
These are amazing! My son has been asking for a strawberry cupcake recipe for ages. When I saw this recipe, I knew we had to make them and am so glad we did. We both loved them! I wish I could give it more than 5 stars.
Anna says
Has anyone tried using honey or maple syrup as a sweetener?
Renee says
This recipe is fantastic!!! My daughter is on a LC/GF diet for health reasons…… I think having “sweet treats” is what is keeping her compliant.. We had this for breakfast yesterday…. kids requested blueberry today!!! I don’t mind them eating cake for breakfast anymore. I was full for hours on one. Thank you!!!!
Patti says
!!!!!! Your recipes are delicious! Now I must make this!!!!
Mellissa Sevigny says
Thanks Patti, hope you like them!!!
Sandy says
Just bought strawberries and made these for dessert. They were divine! Thank you for the recipe!
Robin says
I just love these! I’m out of almonds and almond flour these days, so I’m on a break from making them. However, I have made them with strawberries and also with a mixture of strawberries and the few gooseberries I managed to get from our plant. I found that I should have added a bit more sweetener for the gooseberries, but overall still yummy. I generally triple the recipe and make 12 cupcakes in a silicon muffin pan and I bake it in the oven. So yummy and perfect size to keep in the fridge for that evening snack. I love your blog, your comments and your recipes. Thanks! By the way, sometimes my cream won’t whip up, but I just noticed that you sometimes use the hand blender. I’ll have to try that. I only have to double the cream for topping my 12, and I usually save the cream in the fridge and top them as I serve them- using a spoon because I get lazy.
Mellissa Sevigny says
I love my hand blender Robin and now that I’ve discovered how easy it is to make the whipped cream using it I never do it any other way!
Linda says
This sounds great but I do have a question. You said it makes four small cupcakes or two mug cakes. Which of these is for the carb count you you noted?
Mellissa Sevigny says
The nutrition info is listed for both Linda! When I relaunched some of the formatting went wonky which made the lines run together in the notes so it was probably hard to tell the difference. I put the spaces back where they belong and it’s all fixed now – thanks!
Deb says
I’m allergic to almonds, so what can I use in place of almond flour but still be low carb? So many recipes use almond flour. Help!
Erin says
My son has a tree nut allergy and we use sunflower seed flour.I buy mine on Amazon and we really like it!
JJ says
Before I begin, I will note that I began this recipe with coconut oil, mango, strawberries, wheat flour, no sugar, and an egg. It still managed to come out delicious, so I give you full props and the college student award for being flexible and delicious. Thank you!
JennyBakes says
I live in SC too, and last summer it just never stopped raining. But strawberries are back so I’ll definitely be trying your recipe. Thanks for sharing!