Ingredients:
- 1 tablespoon unsalted butter
- 1 large egg(s)
- 2 tablespoons Strawberry Keto Chow
- 2 tablespoons allulose
- 1 tablespoon almond flour
- 1/4 teaspoon baking powder
- 1 large strawberry sliced
- 2 tablespoons heavy cream Whipped
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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