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A berry microwave mug cake to satisfy your sweet cravings.
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Ingredients
For the Berry Compote
- 100 grams Blackberries
- 100 grams Raspberries
- 2 Tbsp Erythritol
For the Vanilla Mascarpone Frosting
- 50 grams Mascarpone cheese
- 50 ml Heavy Whipping Cream
- 1/2 Tsp Vanilla Extract
- Stevia to taste
For the Mug Cake
- 1 Tbsp Coconut Flour
- 1/2 Tsp Baking Powder
- 2 Tbsp HK’s Berry Compote
- 1 Tbsp Heavy Whipping Cream
- 2 Tbsp Butter
- Stevia to taste
- 1 Egg
Servings:
Instructions
For the berry compote
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In a saucepan add the berries and erythritol. If you are using fresh berries add like 1/2 cup of water.
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Heat on a low flame stirring occasionally till the berries cook and you are lefty with a sticky syrupy mixture.
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Set aside and let cool.
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Use in your dessert recipes.
For the frosting
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Mix together the mascarpone cheese (at room temp) and the whipping cream, vanilla extract and stevia
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Blend well till you get a nice thicky frosting.
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Pour into a piping bag and chill in the fridge,
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Use to frost your cakes
For the mug cake
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Mix the coconut flour, baking powder, berry compote, whipping cream, butter, stevia and egg in a bowl with a whisk, or directly into a mug.
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If you use a mug just pop it in the microwave after mixing. If you want to step it up a bit, butter a ramiken and pour the mixture in
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Microwave for 2 1/2 to 3 minutes on the highest setting. If you want to bake this then 10 minutes at 175C or till the toothpick comes out clean
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Allow it to cool and then top with the mascarpone frosting.
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I personally prefer this cake cold, but you can also eat it warm if you right just after it comes out of the microwave.
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Enjoy
Nutrition Info (Per serving)
- Calories: 627
- Net Carbs: 10g
- Carbs: 15g
- Fat: 55g
- Protein: 12g
- Fiber: 5g
