Quick & Easy 90-Second Keto Strawberry Shortcake (Low-Carb & Single-Serving!)
Indulge in a classic dessert craving in under two minutes with this Quick & Easy 90-Second Keto Strawberry Shortcake! This single-serving cake bakes up incredibly fast in the microwave, creating a soft, buttery base for fresh, sweetened strawberries. Top with whipped cream for a delightful low-carb and gluten-free treat that’s perfect for a spontaneous sweet tooth!
Yields: 1 single-serving shortcake Prep time: 5 minutes Cook time: 90 seconds
Ingredients:
For the 90-Second Cake:
- ¾ tablespoon coconut flour
- 1 ½ tablespoons unsalted butter, melted
- 1 ½ teaspoons cream cheese, softened
- 1 ¼ teaspoons Monkfruit Powdered Sweetener (or other powdered keto-friendly sweetener)
- 1 egg white
- ¼ teaspoon heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
For the Strawberry Topping:
- ¼ cup fresh strawberries, finely diced (about 2 medium strawberries)
- 1 teaspoon Monkfruit Powdered Sweetener (or other powdered keto-friendly sweetener)
Optional Toppings:
- Reddi-Wip (check for sugar-free) or homemade sugar-free whipped cream
Equipment:
- 6-inch ramekin (or other microwave-safe, single-serving dish)
- Small microwave-safe bowl (for melting butter/cream cheese)
- Small whisk or fork
- Small bowl (for strawberries)
Instructions:
- Prepare Ramekin & Melt Fats: Grease a 6-inch ramekin (or your chosen microwave-safe dish) very well with butter or non-stick spray.
- Add the 1 ½ tablespoons butter and 1 ½ teaspoons softened cream cheese to the greased ramekin. Microwave for 15-30 seconds, or until melted and combined. Swirl to coat the bottom and sides lightly.
- Make Cake Batter: To the ramekin with the melted butter and cream cheese, add the coconut flour, 1 ¼ teaspoons Monkfruit Powdered Sweetener, egg white, heavy whipping cream, vanilla extract, and baking powder.
- Whisk all ingredients together vigorously right in the ramekin until thoroughly combined and smooth, ensuring no dry spots of flour remain.
- Microwave Cake: Place the ramekin in the microwave and cook on high power for 90 seconds. The exact cooking time may vary slightly depending on your microwave’s wattage. The cake should be cooked through and firm to the touch.
- Cool Cake: Carefully remove the ramekin from the microwave. Allow the cake to cool in the dish for a minute, then gently invert it onto a plate or cutting board and allow it to cool further.
- Prepare Strawberry Topping: While the cake cools, in a separate small bowl, combine the diced strawberriesand 1 teaspoon Monkfruit Powdered Sweetener. Stir well and let sit for a few minutes to allow the strawberries to release their juices.
- Assemble & Serve: Once the cake has cooled slightly, use a fork or toothpick to gently poke several holes in the top of the shortcake.
- Spoon the sweetened strawberry topping over the shortcake, allowing some of the juices to soak into the holes.
- If desired, top generously with sugar-free Reddi-Wip or homemade whipped cream.
- Serve immediately and enjoy your quick keto strawberry shortcake!
Tips for Success:
- Ramekin Size: A 6-inch ramekin works well, but a smaller, taller microwave-safe mug or bowl can also be used if you prefer a thicker cake. Adjust cooking time slightly if using a different size.
- Don’t Overcook: Coconut flour cakes can dry out quickly. 90 seconds is usually ideal for most microwaves. If it seems too moist, add 10-15 seconds.
- Powdered Sweetener: Using powdered Monkfruit (or another powdered keto sweetener) helps it dissolve smoothly into the small amount of batter.
- Fresh Strawberries: Fresh strawberries are key for this recipe.
- Other Berries: You can adapt this with other keto-friendly berries like raspberries or blackberries.
Storage: This recipe is best enjoyed immediately. If you have leftover cake, it can be stored in an airtight container at room temperature for a day, but the texture will change. The strawberry topping is best made fresh.
Recipe Analysis & Dietary Classification
- High Protein: Moderate protein from the egg white, cream cheese, and heavy cream.
- Low-Carb: Yes, this recipe is very low-carb. It uses coconut flour, keto-friendly sweeteners, and low-carb dairy/berries.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Monkfruit Powdered Sweetener: Excellent keto-friendly choice.
- Coconut Flour: A low-carb flour.
- Strawberries: Keto-friendly in moderation.
- Reddi-Wip: Important to use sugar-free versions.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read more on how to prepare No Bake Chocolate Peanut Butter Balls.
