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!
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!!!
Mellissa Sevigny says
Hooray!!!!!!! :) Thanks for letting me know Kate, and for sharing your Paleo “hacks” for the rest of my Paleo peeps! So glad you liked it!!!!
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.
Mellissa Sevigny says
Thanks so much! I never tried this with blueberries but now the idea won’t leave my head! I MUST try it! Thanks for sharing! :)
Katie Barrowman (@katiebarrowman) 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!
Mellissa Sevigny says
Glad you liked these Katie but I don’t have zucchini chips here on IBIH so those must be from someone else! Hope they were great though! ;)
Liz Rose Bowman says
This looks incredible! Def going to make these tomorrow for a snack after a long day in the art studio. I’m so glad its strawb season.
Mellissa Sevigny says
Me too Liz! Can never get enough strawberries! Hope you like these! :)
buttoni says
These look absolutely delicious! Gorgeously photographed! I love anything strawberry and will definitely try these soon!
Mellissa Sevigny says
Thanks so much! They were super easy to make!
Autism United says
Great looking cupcakes, thanks and look forward to trying.
Mellissa Sevigny says
Thanks! Hope you like them!
Roz says
God you’re good!
Mellissa Sevigny says
Thanks Roz, hope you enjoy these as much as I did!
Anne A 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.
Thanks!
Mellissa Sevigny 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.
Anne A 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!!
movita beaucoup 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!
xox
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…
Mellissa Sevigny 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! :)
Carolyn 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!
Mellissa Sevigny 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! :)