Berry Coconut Parfait

Ingredients for 2 servings

1 Keto Baker London Coconut Mug Cake

20 grams coconut oil or equivalent

100 grams cream or milk

50 grams soft cheese

70 grams rhubarb, chopped

35 grams raspberries

50 grams strawberries, chopped

15 grams erythritol

Desiccated coconut for decoration (optional)

Method

1. Pour 20 grams coconut oil and 100 grams cream (or an alternative) into a big microwavable container.
2. Add 140 grams mug cake baking mix and stir well.
3. Put the microwavable container into the microwave and bake for 2.5 minutes at 800 watts.
4. Let the cake cool down for a little while.
5. To make the sauce, add chopped rhubarb and erythritol in a saucepan on medium heat and cook for 5 minutes. Stir occasionally.
6. Add raspberries and chopped strawberries. Cook this on medium heat, stirring occasionally for about 10-15 mins to make a thick sauce.
7. Layer the mug cake, soft cheese and berry rhubarb sauce in a glass jars or dessert glasses.
8. Garnish with desiccated coconut and berries.

Bon-appetite!