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Title : Raspberry Cream Cheese Mug Cupcake : Low Carb and Delicious !
link : Raspberry Cream Cheese Mug Cupcake : Low Carb and Delicious !

Raspberry Cream Cheese Mug Cupcake : Low Carb and Delicious !

Are you a fan of mug cakes?  They're very popular in the low carb, keto world. In about five minutes you can mix a few basic ingredients and have something that tastes very close to a cake.  A single serving of sweet, low carb goodness. 

No oven needed for this recipe, it's 'cooked' in the microwave!

Raspberry Cream Cheese Mug Cupcake
Ingredients:

Serves One
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

(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

Nutritional Information:
51 grams fat, 9.9 grams carbohydrate, 4.1 grams dietary fibre, 5.8 grams net carbohydrate, 14.8 grams protein.
For preparation/cooking instructions please see 'Modern Low Carb' site here

Did you know, Raspberries, are a member of the rose family, and have a wonderfully intense, sweet taste, and many consider them to be the finest flavoured of all the berries.

Raspberries grow well in cool, damp climates, and the red varieties, such as Heritage and Malling Jewel, are the most commonly sold, though you can also find black, yellow and golden types.

They are an essential ingredient in the classic English dessert, Summer pudding, and their flavour combines well with that of other berries.

Availability:
Late June to early September. If you've got a garden or allotment, raspberries are quite easy to grow.

Choose the best:
Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples. If you're buying a punnet, check that the underside isn't stained - that means the lower level of berries has been crushed.

Avoid raspberries with their hulls still attached; that indicates that they were picked before they were ripe, so their flavour will be tart.

Prepare it:
As raspberries are very delicate, try not to wash them unless absolutely necessary. Just pick off any bits of stalk or leaf. If they must be washed don't put them directly under the flow of the tap, as they'll disintegrate. Gently pat them dry with kitchen paper.

Store it:
Arrange them on a layer of kitchen paper on a plate, so that they don't crush each other, and store them in the fridge. Take them out of the fridge an hour before eating, so that they're at room temperature. They are best eaten on the same day they were bought or picked.

I do hope you may enjoy some raspberries, and perhaps this recipe suggestion soon!

All the best Jan

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