It's the berry season and time for another mug cake! If you have a busy morning or craving something sweet, mug cakes are a great way to go. Even if you don't have a microwave, you can double or triple the batch and make these in the oven a night ahead. These are made with mixed summer berries and is delicious when served with cream or coconut milk on top.
Tips for Substitutions
If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. For a coconut-free version, use 2 tablespoons of almond flour instead of 1 tablespoon of coconut flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.
Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add 1/4 cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.
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Allergy information for Keto Berry Mug Cake
✔ Gluten free
✔ Dairy free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving)
Net carbs4.4 grams
Calories from carbs 5%, protein 15%, fat 80%
Total carbs8.7 gramsFiber4.3 gramsSugars3.1 gramsSaturated fat15.1 gramsSodium214 mg(9% RDA)Magnesium61 mg(15% RDA)Potassium251 mg(13% EMR)
Ingredients (makes 1 serving)
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