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
Scale
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