This sweet, creamy keto cake with hot plump berries reminds me back to those early mornings when I was up taking the only 2 packages of strawberries and cream from the oatmeal box.
Berries & & Cream Keto Cake with Brown Sugar Whipped Cream
Active 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, space temperature level organic cream cheese.
- 1/4 cup almond flour.
- 1/4 cup combined berries (chopped raspberries, strawberries and/or blueberries).
For the whipped cream
Actions
- In a single-serving mixer, blend the eggs, cream, sweetener and ghee cheese until smooth
- Scrape into a little 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.
- Clean the single-serve blender, then add the heavy cream and brown sugar sweetener.
- Blend till you can see the mix stiffen and stop mixing. Voila, whipped cream!
- When the mug cake is done, let it cool for a minute approximately, then add the whipped cream and take pleasure in!
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Ingredients.
For the cake batter
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- 2 large eggs.
- 1/4 cup. sugar-free vanilla bean sweetener syrup. ( I utilized Torani brand name).
- 2 tbs ghee.
- 2 tbs, room temperature level natural cream cheese.
- 1/4 cup.almond flour.
- 1/4 cup.combined berries (chopped strawberries, raspberries and/or blueberries).
For the whipped cream
Directions
- In a single-serving blender, mix the eggs, cream, ghee and sweetener cheese up until smooth.
- Scrape into a little 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.
- Wash the single-serve mixer, then include the heavy cream and brown sugar sweetener.
- Blend till you can see the mix stiffen and stop blending. Voila, whipped cream!
- When the mug cake is done, let it cool for a minute or two, then include the whipped cream and take pleasure in!
