Keto Strawberry Upside-Down Mug Cake
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Introduction
Keto Strawberry Upside-Down Mug Cake is as good as it sounds! A quick and simple mug cake, as delicious as it is easy.
Keto Strawberry Mug Cake
Who knew that eating cake upside-down made it taste so much better?! The strawberries go into the bottom of the dish, the batter goes on top, and once the cake comes out of the microwave you flip it over, so the fruit ends up sitting on top like a little crown.
It’s also a very forgiving recipe to play with. You can swap the strawberries for your favorite fruit, stir some cocoa powder into the batter to make it a chocolate cake (along the lines of our Best Chocolate Keto Mug Cake), or leave the fruit out altogether for a plain vanilla cake. If you change the fruit, the carbs change with it, so check the numbers if you’re keeping track.
Best Keto Mug Cake Texture
Of course this cake tastes good, but it also looks (and feels?) good! It’s fluffy, yet dense enough to feel like real cake rather than a sweet omelet in a cup.
The strawberries help keep it moist, too. As they cook in the microwave, their juice releases into the batter, which makes the cake extra moist and sweet.
How To Make Keto Strawberry Upside-Down Mug Cake
The recipe card below has all six steps, with photos for everything after greasing the ramekins. The batter comes together in one bowl, and here’s what’s worth knowing before you start.
This recipe makes two small cakes in ramekins. If you don’t have any ramekins, you can use one microwave-safe mug for the whole batch instead. The cake will be taller, so check the top when the time is up and give it more time in short bursts if it’s still wet.
Line the bottom with the chopped strawberries before the batter goes in. It feels backwards, but that bottom layer is the one that ends up on top.
When the cakes come out, let them sit for a minute or two before you flip them. Then run straight to the table: they’re best served right away, with fresh strawberry slices or a spoonful of whipped cream.
Keto Strawberry Upside-Down Mug Cake
Ingredients
All Ingredients
- 1 tbsp butter, unsalted, melted
- 1 large egg, beaten
- 1 tbsp sour cream
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp lakanto powdered monkfruit sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ cup strawberries, chopped
Nutrition Facts
2 servings per recipe| Per Serving 170 | Per Recipe 330 | |||
| 1 tbsp of butter, unsalted | 50 | 100 | ||
| 1 large egg | 30 | 60 | ||
| 1 tbsp of sour cream | 15 | 30 | ||
| 2 tbsp of almond flour | 45 | 90 | ||
| 1 tbsp of coconut flour | 15 | 30 | ||
| 1 tsp of vanilla extract | 6 | 12 | ||
| ¼ cup of strawberries | 6.13 | 12.25 | ||
| 13g | 17% | 27g | 34% | |
| 1 tbsp of butter, unsalted | 5.5 g | 11 g | ||
| 1 large egg | 2 g | 4 g | ||
| 1 tbsp of sour cream | 1.25 g | 2.5 g | ||
| 2 tbsp of almond flour | 4 g | 8 g | ||
| 1 tbsp of coconut flour | 0.5 g | 1 g | ||
| ¼ cup of strawberries | 0.06 g | 0.13 g | ||
| 6g | 29% | 12g | 59% | |
| 1 tbsp of butter, unsalted | 3.5 g | 7 g | ||
| 1 large egg | 0.75 g | 1.5 g | ||
| 1 tbsp of sour cream | 0.88 g | 1.75 g | ||
| 2 tbsp of almond flour | 0.25 g | 0.5 g | ||
| 1 tbsp of coconut flour | 0.5 g | 1 g | ||
| ¼ cup of strawberries | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 125mg | 42% | 250mg | 83% | |
| 1 tbsp of butter, unsalted | 15 mg | 30 mg | ||
| 1 large egg | 105 mg | 210 mg | ||
| 1 tbsp of sour cream | 5 mg | 10 mg | ||
| 670mg | 29% | 1330mg | 58% | |
| 1 large egg | 35 mg | 70 mg | ||
| 1 tbsp of sour cream | 5 mg | 10 mg | ||
| 1 tbsp of coconut flour | 7 mg | 14 mg | ||
| 1 tsp of baking powder | 320 mg | 640 mg | ||
| ½ tsp of baking soda | 300 mg | 600 mg | ||
| 1 tsp of vanilla extract | 0.2 mg | 0.4 mg | ||
| ¼ cup of strawberries | 0.25 mg | 0.5 mg | ||
| 13g | 5% | 27g | 10% | |
| 1 large egg | 0.5 g | 0.99 g | ||
| 1 tbsp of sour cream | 0.25 g | 0.5 g | ||
| 2 tbsp of almond flour | 1.5 g | 3 g | ||
| 1 tbsp of coconut flour | 2 g | 4 g | ||
| 2 tbsp of lakanto powdered monkfruit sweetener | 7.5 g | 15 g | ||
| 1 tsp of vanilla extract | 0.25 g | 0.5 g | ||
| ¼ cup of strawberries | 1.46 g | 2.93 g | ||
| 2g | 8% | 5g | 17% | |
| 2 tbsp of almond flour | 0.5 g | 1 g | ||
| 1 tbsp of coconut flour | 1.5 g | 3 g | ||
| ¼ cup of strawberries | 0.38 g | 0.75 g | ||
| 2g | 4g | |||
| 1 tbsp of sour cream | 0.25 g | 0.5 g | ||
| 2 tbsp of almond flour | 0.5 g | 1 g | ||
| 1 tbsp of coconut flour | 0.25 g | 0.5 g | ||
| 1 tsp of vanilla extract | 0.25 g | 0.5 g | ||
| ¼ cup of strawberries | 0.93 g | 1.85 g | ||
| 8g | 15g | |||
| 2 tbsp of lakanto powdered monkfruit sweetener | 7.5 g | 15 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 4g | 7g | |||
| 1 large egg | 0.5 g | 0.99 g | ||
| 1 tbsp of sour cream | 0.25 g | 0.5 g | ||
| 2 tbsp of almond flour | 1 g | 2 g | ||
| 1 tbsp of coconut flour | 0.5 g | 1 g | ||
| 1 tsp of vanilla extract | 0.25 g | 0.5 g | ||
| ¼ cup of strawberries | 1.09 g | 2.17 g | ||
| 5g | 11% | 11g | 22% | |
| 1 large egg | 3 g | 6 g | ||
| 1 tbsp of sour cream | 0.25 g | 0.5 g | ||
| 2 tbsp of almond flour | 1.5 g | 3 g | ||
| 1 tbsp of coconut flour | 0.5 g | 1 g | ||
| ¼ cup of strawberries | 0.13 g | 0.25 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Grease two microwave-safe ramekins and set them aside.
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In a mixing bowl, combine the butter, egg, sour cream, almond flour, coconut flour, powdered sweetener, baking powder, baking soda and vanilla extract. Whisk until the ingredients are completely combined.
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Line the bottom of each ramekin with a layer of chopped strawberries.
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Divide the batter between the two ramekins, and spread it evenly on top of the layer of strawberries.
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Microwave the ramekins on high for 90 seconds. If they are still wet on top, microwave for an additional 20 seconds.
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Let the ramekins sit for a minute or two, then flip them over onto a plate. Serve immediately, with fresh strawberry slices for garnish or with some whipped heavy cream.
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Choosing The Best Keto-Friendly Powdered Sweetener
This recipe is written with Lakanto Powdered Monk Fruit Sweetener, a blend made to stand in for powdered sugar. We don’t get the aftertaste from it that some other sweeteners leave.
The powdered form matters more than usual here. The batter is only a few spoonfuls and it’s in the microwave for about a minute and a half, so a fine powder mixes in more smoothly than granulated crystals would.
If you swap in a different sweetener, check its own conversion chart rather than assuming spoon-for-spoon, since blends differ.
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Enjoy!
