Sweet, rich, and just a little tangy, this Strawberry Ricotta Mug Cake tastes like a soft spring breeze. Savor this creamy keto-safe dessert by the fire while you dream of sunny days.
2 tbsp Sated Strawberry Powder
½ tsp Baking powder
2 tbsp Whole-milk ricotta cheese
1 tbsp Butter (melted)
1 large Egg
Combine sated powder, baking powder and mix with fork.
Add butter, ricotta and egg and stir until smooth.
Microwave on high for 2-2:30 mins or until top of cake is firm.
Calories 347 cal
Net Carbs 2.4g
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