Did I just use “sugar” in the title of this keto cake recipe? Yes, I did, and yes I know that makes me a dick. If was triggering for you and now you’re binging on black lava salted caramels, I apologize. But if you’ll forgive me for about nine minutes, I’ll give you one of your new favorite desserts. Or breakfast. I won’t judge.
This sweet, creamy keto cake with hot plump berries reminds me back to those mornings when I was up stealing the only two packets of strawberries and cream from the oatmeal box.
Berries & Cream Keto Cake with Brown Sugar Whipped Cream
Servings: 1
Prep Time: 5 minutes | Cook Time: 4 minutes | Total Time: 9 minutes
Nutritional Facts: 8g Net Carbs| 671 Calories | 65g Fat | 10g Carbs | 16g Protein | 1g Fiber
Ingredients:
For the cake batter:
- 2 large eggs
- 1/4 cup sugar-free vanilla bean sweetener syrup (I used Torani brand)
- 2 tbs ghee
- 2 tbs, room temperature organic cream cheese
- 1/4 cup almond flour
- 1/4 cup mixed berries (chopped strawberries, blueberries and/or raspberries)
For the whipped cream:
- 1/4 cup heavy (whipping) cream
- 1/2 tbsp sugar-free brown sugar syrup (I used Torani brand)
Steps:
- In a single-serving blender, blend the eggs, sweetener, ghee and cream cheese until smooth.
- Scrape into a small microwave-safe bowl or regular-sized mug.
- Stir in the almond flour, then stir in the berries.
- Microwave the batter on high for 4 minutes.
- Meanwhile, wash the single-serve blender, then add the heavy cream and brown sugar sweetener.
- Blend until you can see the mixture stiffen and stop blending. Voila, whipped cream!
- When the mug cake is done, let it cool for a minute or so, then add the whipped cream and enjoy!
Berries & Cream Keto Cake with Brown Sugar Whipped Cream
This sweet, creamy keto cake with hot plump berries reminds me back to those mornings when I was up stealing the only two packets of strawberries and cream from the oatmeal box.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 Serving 1x
- Category: Dessert
Ingredients
For the cake batter:
- 2 large eggs
- 1/4 cup sugar-free vanilla bean sweetener syrup (I used Torani brand)
- 2 tbs ghee
- 2 tbs, room temperature organic cream cheese
- 1/4 cup almond flour
- 1/4 cup mixed berries (chopped strawberries, blueberries and/or raspberries)
For the whipped cream:
- 1/4 cup heavy (whipping) cream
- 1/2 tbsp sugar-free brown sugar syrup (I used Torani brand)
Instructions
- In a single-serving blender, blend the eggs, sweetener, ghee and cream cheese until smooth.
- Scrape into a small microwave-safe bowl or regular-sized mug.
- Stir in the almond flour, then stir in the berries.
- Microwave the batter on high for 4 minutes.
- Meanwhile, wash the single-serve blender, then add the heavy cream and brown sugar sweetener.
- Blend until you can see the mixture stiffen and stop blending. Voila, whipped cream!
- When the mug cake is done, let it cool for a minute or so, then add the whipped cream and enjoy!
Nutrition
- Serving Size: 1
- Calories: 671
- Fat: 65g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 16g
Keywords: Keto Cake
18 comments
I have issues with inflammation and cannot eat dairy. Is it possible to make this with coconut cream instead of cream cheese?
lindseyd7 I haven’t tried it, but I’d love to know! Let me know if it works for you!
I don’t use a microwave to cook, do you have an alternative method for the oven or toaster oven? Thanks!
PamDePoy Not yet, I find it doesn’t cook quite the same in the oven.
Can you use butter instead of ghee?
YvonneFrechette Yes definitely!
Can you use coconut sugar instead of the brown sugar syrup?
tolianie I haven’t tried it, but you could skip the sweetener, it’s very good with just fresh whipped cream!
I looked for the Torani Brown Sugar Syrup and all I find is Torani Brown Sugar Cinnamon. Is this what you use ?
Thanks !
KateAK Yes that must be what I’m using too!
Can you detail out the carbs? Looking my my materials.. I am getting like 12 carbs:
Cream cheese: 2 carbs
2 eggs: approx. 1 carbs
Syrup: 1 for cake 1 for whipped cream
Almond Flour: 2 carbs
Blueberries: 3 carbs
Heavy cream: 2 carbs
The calculation is for net carbs (carbs minus fiber), and brands in cream cheese and heavy cream (both of mine are organic) can play a big role in differentiation. The syrup I use is also 0 carbs. I just recalculated with what’s currently in my fridge and I got 6 net carbs, so it’s subjective, not sure what brands I used when I made the recipe, though, sorry! Find whatever’s the least carby on your shelves and go with that. 🙂
AliviaRaeHupp Oops edit: My syrup has carbs, and yours doesn’t. So that puts mine at 10 carbs.
What are the carmels you’re talking about??
Also, I’m making this tomorrow. Excited!!
Thanks
Delish! Subbed the syrup for stevia and some vanilla extract, the ghee for butter, uses strawberries and skipped the cream.
Totally hit the sweet spot for brekky, have saved this recipe for repeated use, thanks a ton!
I was really excited to try this, it’s nice finding new keto recipes. However, the amount of calories is insane, I can’t waste almost my whole day on this. 🙁 The few bites I had before logging it into MFP we’re very tasty though.
It’s great for those of us trying to up our fat intake on keto though! 🙂
Had this for breakfast and it was soooooo goooooooood! Really hit the sweet spot 😀 used butter instead of ghee and sugar free maple syrup since I don’t have Torani where I am, it still came out delishhhh! Thank you!
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