SERVINGS : 2 PEOPLE
CALORIES : 275KCAL
INGREDIENTS
CHIA JAM
- 4 strawberries
- 1/2 cup water
- 1 tablespoon erythritol low carb sweetener
- 1 teaspoon chia seeds
SPONGE CAKE
- 1 tablespoon butter melted
- 1 egg
- 2 tablespoons coconut flour
- 1 tablespoon erythritol low carb sweetener
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk or almond milk
CREAM LAYER
- 1/2 cup whipping/heavy cream
- 1 tablespoon erythritol powdered preferred
- 1/2 teaspoon vanilla extract
BERRY LAYER
- 8 strawberries sliced
INSTRUCTIONS
MAKE THE CHIA JAM
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Chop the strawberries into small pieces and place in a saucepan with the water, erythritol and bring to the boil.
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Stir in the chia seeds and simmer for 5-7 minutes until it thickens
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Set aside to cool.
MAKE THE MUG CAKE
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Mix the melted butter, egg, coconut flour, erythritol, coconut milk, baking powder and vanilla. Mix well until smooth
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Pour half the mixture into a 3 inch ramekin (or ramekin that fits your serving dish) and the remaining mixture into another same sized ramekin.
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Place in the microwave and cook for 2 minutes.
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Remove from the microwave, gently ease out of the ramekins and cut in half lengthways so you have disc shapes. Set aside to cool.
TO ASSEMBLE
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Whip the cream until you have stiff peaks.
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Add the erythritol and vanilla.
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Add the erythritol and vanilla.
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Place sliced strawberries over the jam, covering the sponge.
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Spoon a tablespoon or two of the whipped cream over the strawberries.
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Repeat until you finish on a layer of cream.
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Decorate with strawberries or grated chocolate (optional).
NOTES
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
NUTRITION
Serving: 1serving | Calories: 275kcal | Carbohydrates: 9.6g | Protein: 5g | Fat: 24g | Fiber: 5.3g
