Single serve strawberry shortcake
Enjoy this delightful, quick, and easy single-serve strawberry shortcake in a mug! Perfect for when you need a little something sweet in a flash.
Ingredients
- 1 tbsp coconut flour
- 2 tbsp almond flour
- 1 tbsp tapioca starch
- 1/4 tsp baking powder
- 2-3 tbsp monk fruit sugar or other granulated
- 3 tbsp full fat coconut milk
- 1 tbsp Avo or coconut oil
- 1 egg
- 1 tsp vanilla extract
Instructions
Prepare the Mug:
- Grease a large microwave-safe mug or large ramekin lightly with coconut oil, butter, or non-stick spray to ensure easy removal of the cake.
Mix Dry Ingredients:
- In the mug, combine coconut flour, tapioca starch, baking powder, and monk fruit sugar. Stir well to ensure the ingredients are evenly distributed.
Add Wet Ingredients:
- Add the full-fat coconut milk, melted refined coconut oil (or butter/avocado oil), egg yolks, and vanilla extract to the mug. Mix thoroughly until you have a smooth batter.
Microwave:
- Microwave the mixture on high for 1 to 1.5 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean. Be careful not to overcook as microwave times can vary.
Cool and Slice:
- Let the cake cool slightly. Once cooled, carefully remove it from the mug and cut it in half horizontally to create two layers.
Assemble the Shortcake:
- Place the bottom layer of the cake on a plate. Add a layer of sliced strawberries and a dollop of whipped cream. Place the top layer on and repeat with more strawberries and whipped cream. Serve immediately and enjoy!
Tried this recipe?Let us know how it was!