Raspberry Cream Cheese Mug Cake

i have been extraordinarily targeted on eating Keto this week and am feeling again on the right track after a summer with masses of united statesand downs.  i've to inform you that the meals highlight of my whole week turned into this outstanding, high-quality, pleasant, appropriate mug cake.  i've decided to call it a mug cupcake because, properly, it's a unmarried serving cake.  I went all out and frosted it with this reputable cream cheese frosting and it became magical.  i am now not exaggerating. Are you keen on mug cakes?  they're a massive deal in the low carb, keto global. In about 5 minutes you can mix a few simple ingredients and have some thing that tastes very close to a cake.  A single serving of sweet, low carb goodness. 

So here are a few photographs of this appropriate mug cake, which I filled with raspberries and cream cheese and crowned with a beneficiant swirl of cream cheese frosting and a few more berries. and then right here is the component where i used to be so hungry that I dove into the cake and ate it for dinner earlier than the recipe photographing become even complete. That buttery, cakey texture.   I cannot be held responsible for what I did whilst i used to be hungry.  I ought to positioned that on a t-shirt.  but seriously. attempt it.  you may love it.

Ingredients:

• 1 tbsp melted butter, cooled
• 2 tbsp almond flour
• 1 egg
• 1 tsp sugar substitute
• 1/4 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp almond extract
• 1 tbsp cream cheese, diced into small bits
• 5 raspberries
• 1 tiny pinch salt

For the Frosting (yield - 4 servings, so you'll have enough for extra cakes)

• 4 oz (1/2 brick) cream cheese
• 4 tbsp butter, softened
• 1 tsp sugar substitute
• 1/2 tsp vanilla extract

preparation:

For the Frosting:

1. blend room temperature cream cheese, room temperature butter, vanilla and butter and sugar alternative using stand or handheld mixer. 
2.  mix for three mins, or until frosting is light and fluffy.  Scoop right into a plastic baggie or pastry bag to frost the mug cake.

For the Cupcake:

1. soften 2 tbsp butter in a mug inside the microwave and allow cool for a couple of minutes.
2. as soon as the butter is cool, blend in one egg and beat lightly.  upload within the almond flour, baking powder, almond extract, vanilla extract and pinch of salt.  mix to mix and create a cake batter consistency.
3. Stir within the cream cheese bits and raspberries so they're integrated in the course of the batter.
4. Microwave on high for 1 minute 45 seconds.  allow sit for 5 minutes inside the mug as soon as cooked.
5. as soon as cooled, flip the mug over and plate the cupcake.  the use of the frosting within the pastry bag to pinnacle the cake.  Sprinkle with some strawberries.  Serve and enjoy!