Strawberry Mug Cake (Low Carb and Gluten Free)

strawberry mug cake low carb and gluten freeIt’s been raining, and raining, and RAINING constantly over here in SC, and it’s really starting to get old.  I’m pretty sure most of you will agree with me, since it appears to be raining pretty much EVERYWHERE.  ALL. THE. TIME.  I literally can hear the rumble of thunder as I’m typing this sentence.  It’s just unending lately, which really puts a damper on my Summer fun opportunities.

In spite of that, I’m super excited, because there is nothing better to lift your spirits on yet another rainy day, then getting presents in the mail!!!

Yesterday I received a big box from the fabulous Rachel Dyer who blogs over at Movita Beaucoup! In addition to the Bake it Pretty gift card I received (which I mostly spent on a gajillion vintage paper straws I don’t need but couldn’t resist) for winning Bake My Cake 2013, she also sent me all this other fun loot (and a lovely card) that will (supposedly) take my baking to the next level.


The thing I was most excited about though, was the ballerina cake toppers! Opening that pink tissue paper and seeing the little ballerinas nestled inside made me smile instantly. It was like getting a hug from Movita herself! The ballerina toppers are kind of her trademark, and she has done some amazing crafty things with them for her Ballerina Bakeshop.  She makes ballet themed cupcakes, complete with hilarious stories, and tutorials on how to recreate them.  It’s hard to choose a favorite for me, I love the look of the Autumn Fairy cupcake topper, but I really love her snort-your-coffee-through-your-nose funny retelling of swan lake with the black and white swan tutorials.  Seriously, if you need a laugh, or a craft project for girls, you should head over there right now and check it out!

I’m not sure what I’m going to do with mine, something epic is definitely called for.  When setting them up though, I found that one of them is off balance so it wouldn’t stand.


This seems fitting to me because I’m pretty sure those chicks fall down all the time.  And then the other ballerinas stand around looking horrified and saddened, when inside they are totally planning to use her misfortune to their own advantage – because ballerinas are a bunch of backstabbing divas.  You’d know all this if you were reading Movita’s ballerina bakeshop stories – she’s a ballet teacher when she’s not baking, so I’m pretty sure she knows what she’s talking about…

Thanks again Rachel!  I LOVE all of the presents!!!!!  :)

Now, assuming you don’t have other bloggers sending you all kinds of fancy baking stuff in the mail, no worries, because executing this strawberry mug cake couldn’t be easier – no fancy equipment required!

strawberry mug cakes low carb and gluten free

And I realize it’s a little confusing that I’m calling it a mug cake, while the photos show it in a cupcake form, but mug cakes aren’t very exciting to photograph, and this cake could be made either way.  The recipe makes 2 mugs or 4 small 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!

First you make your cakes – which literally takes less than five minutes from start to finish.

Strawberry Mug Cakes low carb and gluten free 2 Then you make your whipped cream topping which should take less than 2 minutes.  You can just dollop it on 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.  Put any leftovers into the fridge, and when you’re done just take out the tip and throw the bag away.
Strawberry whipped cream low carb and sugar free
Pipe the cream onto the cakes (you may want to let them cool just a bit first)….

strawberry mug cakes with whipped cream low carb and gluten free
Top with a slice of strawberry and you are ready to serve.  Obnoxious pink background and napkins are optional!

Strawberry Mug Cakes low carb and gluten free

Strawberry Mug Cake (Low Carb and Gluten Free)

Yield: 4 small cupcakes or 2 mug cakes

Strawberry Mug Cake (Low Carb and Gluten Free)

A delicious and easy microwaveable cake that is bursting with strawberry flavor!


    For the cakes:
  • 2 Tbsp butter
  • 2 Tbsp granulated sugar substitute
  • 1/4 cup almond flour
  • 1 Tbsp coconut flour
  • 1 egg
  • 1/4 cup pureed strawberries
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • For the Strawberry Whipped Cream
  • 1/2 cup organic heavy whipping cream
  • 2 Tbsp pureed strawberries
  • 1 Tbsp granulated sugar substitute


    To make the cakes:
  • Melt the butter in a microwave safe bowl (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 mug cakes.


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 Tbsp 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

microwaveable strawberry cake with cream low carb and gluten free

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  1. says

    Mug cake, cupcake, whatever….just give me one! And I am sure the ballerina would stay upright if she was placed on top of your yummy frosting!

    • says

      Thanks Carolyn! And yes, the ballerina would stay up on the frosting – though she looks a little like she’s got a broken ankle! Also, I’m pretty sure it’s more of a true to life depiction of what I’d actually look like if I tried to do that pose – lumpy and sticking out all over the place! ha ha! :)

  2. says

    I’m so glad you got the package!! Yippie! And congrats again! I couldn’t resist throwing in a few ballerinas for you – they practically begged to get out of dreary Nova Scotia. It’s been raining here for weeks on end – it’s actually becoming a major issue for our farmers. Everything (including me) is coated in mould and mildew!! Of course, I didn’t tell the girls about the current weather situation in SC…

    Carolyn is right – ballerinas tend to stand upright in frosting. Also, if you bend ’em around a bit, you can sometimes convince them to improve their posture. It works with my students, so I’m pretty sure it will work with those little divas up there.

    Theses mug cakes seem like just the sort of thing to cheer one up on a rainy day. Perhaps I should bake some up tomorrow!


    PS Shhhhh – my new business? It will be entirely based on ballerina cupcake toppers. And sprinkles! Oh! And I’ve got some new Ballerina Bakeshop posts headed your way! I can’t wait to show you in the coming weeks…

    • says

      My excitement over this new business and more ballerina bakeshop posts can BARELY BE CONTAINED! Honestly, it’s a little stalkerish how much I love those posts! Super excited for you and your new endeavor – can’t wait to hear more about it! And thanks again for all of the loot (and taking time to wrap it so nicely!) – it was really above and beyond, and I can’t wait to start using it all! Hope some sunshine heads your way soon! :)

  3. says

    These were absolutely amazing! Thanks for the recipe, I’ll be making these for desserts on a regular basis.

    I do have one question though, what type of sugar substitute are you using? I used Swerve and 2 Tbsps = 30g of carbs (15 per mug). I’d love to get them down to the 4.25g net carbs per mug with cream if possible.


    • says

      The carbs in Swerve are from Erythritol which is a sugar alcohol which doesn’t impact blood sugar. For that reason most people don’t count those carbs in their net carb count. That’s up to you to decide of course! I used granulated Splenda for these, which has just under 1g net carb per Tablespoon.

      • says

        Really??!!! (BIG SMILE) I didn’t know that and I’ve been low carbing it for a year now…learn something new every day, I guess!

        Thank you!!

  4. says

    Just made these, and have the zucchini chips in the oven right now! If the chips are anywhere as good as the cakes I’ll be in heaven! I can’t believe how well the cakes worked in the microwave, so quick easy and tasty. Thanks for your brilliant site!

  5. Beth Pareti says

    Hi: I just made these but with blueberries. My grocery store was out of strawberries. SOOOO YUMMY! I also make your pork shumai meatballs last week. My daughter and husband loved them. I have been telling my friends about your website. You have wonderful recipes.

  6. Kate says

    I have tried literally EVERY mug cake out there…all yuck and tastes like egg. To be perfectly honest, I wasn’t expecting yours to be any different but I was looking to get rid of strawberries and needed something sweet.

    AMAZING. Like…words can’t even describe!! Didn’t have coconut flour so I omitted. Used coconut oil instead of butter and honey in place of sweetener (paleo gal over here) and I truly can’t tell you how satisfied I feel so thank you times a million for sharing this!!!

  7. 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!

  8. 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!

  9. 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!

  10. 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?

    • 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!

  11. 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.


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