Ballistic Mini Cocoa Cake with Strawberry and Whipped Topping

  • Author: Mandy Pagano
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 servings
  • Category: Cake, Dessert, Chocolate, Mug Cake
  • Method: Microwave
  • Cuisine: American


For the Cocoa Cake:

  • 2 tbsp (1 oz/ 28 g) salted butter, melted and cooled slightly
  • 1/4 tsp instant espresso powder (I use Café Bustello brand)
  • 2 scoops (approx. 0.7 oz/ 20 g)  Ballistic Keto MCT oil powder, your favorite flavor
  • 3 tbsp. unsweetened cocoa powder
  • 1 1/2 tbsp granulated sweetener of choice
  • 3/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 large egg

For the Strawberry Glaze

  • 3 medium strawberries, hulled and roughly chopped (approx. 36 g)
  • 2 tbsp (1 fl oz/ 30 ml) water
  • 1 tbsp granulated sweetener of choice
  • 1/2 tsp powdered gelatin, plain

For the Whipped Topping

  • 1/2 c (4 fl oz/ 118 ml) heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tbsp powdered sweetener of choice (I used Swerve Confectioner’s)
  • 1/2 tsp powdered gelatin, plain


For the Cocoa Cake

  • In a small bowl, blend together the melted butter, vanilla extract, heavy cream, and egg.
  • Add in the dry ingredients and whisk until smooth.
  • Divide the batter between two microwave-safe ramekins (approx. 4-5″ in diameter).
  • Microwave cake layers on high for 1 minute to 1 minute 15 seconds, or until each is set.
  • Turn out to cool.

For the Strawberry Glaze

  • In a small, microwave-safe bowl, heat the strawberries with the water on high in 30 second increments, stirring in between each, until the strawberries are soft and breaking down and the mixture is almost boiling.
  • Mash the strawberries into the mixture a bit, as desired.
  • Sprinkle the gelatin over the top of the strawberry mixture while whisking vigorously to incorporate.
  • Whisk in the sweetener, and let stand in the refrigerator until cool to the touch and thickened slightly.

For the Whipped Topping

  • In a mixing bowl, beat the vanilla, powdered sweetener, and gelatin into the heavy cream, then whip until stiff. Set aside in the refrigerator until ready to assemble.


  • Once the cake layers are cool, place one layer on your serving plate, spread with half the whipped topping and drizzle with half the strawberry glaze.
  • Top with the second layer, then pile the remaining whipped topping on top. Drizzle with the remaining glaze.
  • Serve and enjoy!


Feel free to use your favorite flavor of Ballistic Keto MCT oil powder in this recipe. I’ve made it with the Mexican Mocha and the Salted Caramel, and it’s delicious both ways.

Per serving: 249.7 cal, 5 g protein, 24.2 g fat, 12.5 g carbs, 1.67 g fiber, 10.83 g sugar alcohol, 3.4 g NET carbs


  • Serving Size: 1/4 of assembled cake

Keywords: Cake, Dessert, Chocolate, Mug Cake