Lightly grease a large mug or ramekin. Whisk the egg, almond milk, cream, and vanilla together in a bowl. Add the coconut flour, baking powder and sugar substitute. Whisk until smooth.
Pour into the prepared mug. Microwave for 90 seconds on high. Completely cool the cake before cutting into chunks.
It’s imperative that the cream is very cold when you start. Using a hand mixer, beat the heavy whipping cream, powdered sweetener and vanilla extract together in a chilled bowl until stiff peaks form.
To assemble the desserts, layer the blueberries and strawberries with the cake and whipped topping in 4 small cups.
If you need to use almond flour instead, use 3 tablespoons of almond flour rather than just 1. The other ingredients stay the same.
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