Single Serve Berries and Cream Cake (THM:S, Sugar-Free, Keto)
I’ve been getting a lot of requests for a single-serve version of my Berries and Cream Cake, so here it is! This is the perfect treat for Summer and it comes together in no time.
I almost debated calling this cake “Single-Serve Strawberry Shortcake” because it tastes just like one! Mug cakes are one of my favorite on-plan desserts because they’re so easy to whip up and if you make it after the kids are bed, you don’t have to share. And you can feel OKAY about not sharing! I really like the ones with icing because they just feel extra special.
Notes:
This cake has a spongy base and is topped by a thick cream cheese icing. Feel free to use whatever berries you have on hand! I used strawberries (obviously!) but I have used blueberries and raspberries successfully.
If you prefer to use THM’s Baking Blend, use 3 Tablespoons
You can create a chocolate icing by adding 2 t. of cocoa powder
I like to add a dash of almond extract to my frosting base from time to time. Try. It!
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Single Serve Berries and Cream Cake
A delectable, summery treat for one!
Ingredients
Cake
- 2 T. Almond Flour
- 1/2 T. Coconut Flour
- 1 T. Gentle Sweet
- 1 Egg
- 1 T. Coconut Oil
- 1/4 t. Baking Powder
Topping
- 2 T. Cream Cheese (softened)
- 1 T. Gentle Sweet
- 1/8 t. Vanilla
- Berries of choice
Instructions
- Cake: Mix together all ingredients well in a microwave-safe mug. Microwave for 90 seconds or until cooked through.
- Icing: Mix until smooth. Cut cake in half and spread half the icing on the inside and half on top. Top layers with berries of choice.
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