No-Bake Mini Cocoa Cake with Strawberry and Whipped Topping

Recipe by Mandy Pagano

Recipe originally published on on 2/11/20. It has been heavily edited for re-publication.


This one is for Jill and Rich, both of whom were excited about my brownie recipe but don't do almond flour for various reasons. Thank you guys for inspiring me to come up with a "flourless" work-around. There will be more to come from that, too, so stay tuned!

Topped with some stabilized whipped cream and a strawberry glaze, this mini cocoa cake comes together super quickly and easily with the help of your microwave.

Notes: People are going to see 4 servings and think I'm crazy to divide this among so many, but no joke, this is filling! Every time I make this, I split it with my two children, and we cannot eat it all between the three of us. With all the butter, cream, and MCT powder, it fill you up fast.

It's kind of hard to mess up chocolate and strawberries, and using Ballistic Keto or your favorite flavored MCT powder just makes it better.

Any berry could be used in place of the strawberries, and you would be looking for them to weigh in at about 36 grams total. As with all my chocolate recipes, the espresso powder may be omitted if you can't find it, but that little bit of coffee flavor really boosts and opens up the flavor, so I recommend keeping it in there. Trust me.


[tasty-recipe id="2706"]

No-Bake 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
  •  Method: Microwave
  •  Cuisine: American
  •  Keywords: cake, chocolate, desserts, easy, flourless, valentines-day, mug-cake


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 powder OR your favorite flavored MCT powder
  • 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!


  • Serving Size: 1/4 of assembled cake
  • Calories: 249.7 cal
  • Fat: 24.2 g
  • Carbohydrates: 12.5 g
    • Fiber:  1.67 g
    • Sugar Alcohols: 10.83 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.4 g
  • Protein: 5 g

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