This keto strawberry shortcake mug cake is the perfect little treat when you’re craving something sweet, creamy, and berry-filled without the sugar crash. It’s made with a mix of almond flour and coconut flour to create that perfect shortcake texture in just minutes. Single-serve and microwave-friendly, it’s ideal for anyone living solo or the only one in the family on a keto diet.
If you’re looking for a low-carb dessert that’s gluten-free, sugar-free, and beginner-friendly, this is it. You’ll love this one all year, but it’s especially perfect during strawberry season, around Mother’s Day, or as a quick Valentine’s Day treat.
Why You’ll Love It
- Tested and perfected – This one works! I tested this recipe several times and tweaked the ingredients until it turned out just right, every time.
- Single-serve and quick – Ready in just a few minutes using your microwave.
- Perfect texture – The combo of almond flour and coconut flour gives it that true shortcake feel.
- Fresh and fruity – Made with real, juicy strawberries for a burst of natural sweetness.
- Guilt-free indulgence – It’s low carb, sugar-free, gluten-free, and diabetic-friendly.
- Beginner-friendly – No baking skills needed. Just mix, microwave, top, and enjoy.
- Great for strawberry season, Valentine’s Day, spring brunches, or cozy nights alone.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Recipe Story
This recipe came from one of those nights when I needed something fast, cozy and sweet. I started with just almond flour, but the texture didn’t feel like a true shortcake. It was more like a fluffy sponge cake.
So I went back in the kitchen and added a touch of coconut flour and reduced the baking powder. And oh wow… the result? A soft, rich, and lightly crumbly keto strawberry shortcake mug cake that seriously hits the spot.
Ingredients
Keto Shortcake
- Almond flour
- Coconut flour
- Swerve or other keto sweetener
- Baking powder
- Melted butter or coconut oil
- Heavy cream
- Vanilla extract
- Egg
- Salt
Topping
- Heavy whipping cream
- Swerve
- Fresh strawberries (juicy and sweet!)
Instructions
- In a small bowl, mix all the dry ingredients.
- Add in the melted butter, vanilla extract, cream, and egg. Stir until it becomes a smooth cake batter.
- Pour into a safe mug or cake pan.
- Microwave for 60-75 seconds. (Microwaves vary – start with 60 and go from there.)
- Let cool slightly. Carefully slice the cake in half.
- In a separate bowl, whip your heavy cream with sweetener until fluffy.
- Layer your cake with whipped topping and fresh strawberries.
- Enjoy your gorgeous little treat!
Oven Option: Bake at 350°F (175°C) for 12–15 minutes in a ramekin or small oven-safe dish.
Recipe Tips
- Use room temperature ingredients for best texture.
- Don’t over-microwave or it’ll dry out.
- If you want more volume in the topping, use a hand mixer to whip the cream.
Ingredient Swaps
- No coconut flour? You can use a little more almond flour, but the texture will be softer and more like a regular cake, not a shortcake.
- No fresh berries? Frozen sweet strawberries work too—just make sure to thaw and drain them well.
- No Swerve? Swap with erythritol, stevia, allulose or your favorite keto sweetener—just adjust to taste.
- No strawberries? Try fresh or frozen raspberries or blueberries for a fruity twist that still fits your low-carb lifestyle.
Storage Tips
- This is a one-and-done cake, best eaten fresh.
- But if you must save it, keep the unfilled cake in the fridge in an airtight container for 1 day.
- Whip fresh cream when ready to eat again.
What to Serve With
Pair it with one of these cozy treats:
- Keto Coconut Ice Cream – light and refreshing.
- Keto Strawberry Frozen Creme Fraiche – creamy, fruity, and so dreamy.
- Keto Lemon Curd – tart and buttery, made with eggs.
- Keto Lemon Curd Eggless Cottage Cheese – smooth, creamy, and egg-free.
- Ninja Creami Keto Vanilla Ice Cream
Conclusion
This keto strawberry shortcake mug cake is the little hug in a mug every busy woman needs. Whether you’re single, the only one on low-carb in your home, or just need a sweet moment of calm—this is your go-to. It’s simple, satisfying, and yes, it actually tastes like shortcake.
More Keto Recipes to Try
- 10 Quick Keto Mug Cakes
- Keto Salted Caramel Chocolate Cookies
- Keto Strawberry Cheesecake Ice Cream
- Keto Strawberry Cottage Cheese Ice Cream
- Keto Strawberry Mug Cake
FAQ
Q: Can I make this without coconut flour?
A: Yes, but the cake will be softer and less shortcake-like. The coconut flour gives it structure.
Q: Can I use another sweetener instead of Swerve?
A: Absolutely! Any keto sweetener works—just use the same amount.
Q: How many grams of net carbs are in this mug cake?
A: About 7g net carbs, depending on your strawberries and sweetener.
Q: Is this recipe diabetic-friendly?
A: Yes! It’s sugar-free, low carb, and won’t spike your blood sugar.
Q: Can I double the recipe?
A: Totally! Just use a larger mug or divide it into two mugs and microwave it separately.
Keto Strawberry Shortcake Mug Cake
Equipment
- 1 Knife
Ingredients
Keto Shortcake
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 tablespoon swerve
- 1/4 teaspoon baking powder
- 1 tablespoon butter
- 1 tablespoon Heavy Cream
- 1/4 teaspoon Vanilla Extract sugar free
- 1 large egg
- 1 pinch salt
Keto Filling
- 2 tablespoons Heavy Cream
- 1 teaspoon swerve
- 2 strawberries
Instructions
- In a small bowl, mix almond flour, coconut flour, Swerve, baking powder, and salt.3 tablespoons almond flour, 1 tablespoon coconut flour, 1/2 tablespoon swerve, 1/4 teaspoon baking powder, 1 pinch salt
- Add melted butter, cream, vanilla extract, and egg. Mix well until smooth.1 tablespoon butter, 1 tablespoon Heavy Cream, 1/4 teaspoon Vanilla Extract, 1 large egg
- Pour batter into a microwave-safe coffee mug.
- Microwave for 60–75 seconds (microwave times vary—start with 60). Oven Option: Bake at 350°F (175°C) for 12–15 minutes in a ramekin or small oven-safe dish.
- Let the mug cake cool slightly, then carefully slice in half.
- In another small bowl, whip the cream and Swerve using a spoon or hand mixer.2 tablespoons Heavy Cream, 1 teaspoon swerve
- Spread the whipped cream and chopped strawberries between and on top of the cake layers.2 strawberries
Video Recipe
Notes
- Oven Option: Bake at 350°F (175°C) for 12–15 minutes in a ramekin or small oven-safe dish.
- Makes 1 generous serving.
- For best results, use room temperature ingredients.
- Coconut flour gives this mug cake a more shortcake-like texture—don’t skip it!
- This recipe has been tested and adjusted multiple times to get the perfect texture and flavor.
- Ideal for strawberry season, spring brunches, or those nights when you’re the only one on keto and need something sweet just for you.
This turned out absolutely perfect! I’ve tried so many mug cakes and they’re either too spongy or too dry but this one is soft, buttery, and actually tastes like shortcake. I love that it’s single-serve and doesn’t leave me with tons of leftovers.