This low-carb carrot mug cake uses almond flour instead of regular flour so you can still enjoy the wonderful warming spice and sweetness of a carrot cake, even while on a low-carb diet.
Little treats like a mug cake can make a keto or low-carb diet easier to adhere to, if you have a bit of a sweet tooth. That’s why I’ve added quite a few mug cake recipes to our website. If a quick mug cake can satisfy your craving for things like carrot cake, you’ll be more likely to adhere to the diet long term.
Traditional carrot cake is one of my favorites. It was one of my go-to cakes for celebrations and dessert for holidays, like Easter. I thought I’d have to give it up after choosing a low-carb lifestyle, because there are a huge amount of carbs in a regular carrot cake. But luckily that’s not the case.
As with most things, you can definitely make carrot cake in a low-carb way, so you aren’t ingesting 100+ grams of carbs in a single slice. Using almond flour and a sugar substitute, this variation of your favorite carrot cake is just as tasty.
This low-carb carrot cake can be mixed up and microwaved in under 5 minutes. It’s large enough for about 3-4 small servings, or it can be served as breakfast for 2.
I think it’s great for entertaining. You can easily mix it up if someone pops over to your house, and serve it with a pot of tea. The flavor is spot on. And the texture isn’t a whole lot different from the flour version. It’s very unlikely anyone would be able to say it’s low-carb unless they knew.
There are 7 net grams of carbs per serving when cut into 3 slices. If you divide it in two, there are 10 net grams of carbs per serving.
I don’t recommend substituting the almond flour with coconut flour. First of all, it’s a very different measurement ratio, so a direct substitution won’t work, but mainly because it won’t be as moist with coconut four.
How to Make Carrot Mug Cake
The cake is simple to make. You’ll need to grate the carrot. I just use a manual cheese grater. You can use a food processor, if you wish.
Then mix all the cake ingredients together in a bowl.
- shredded carrot
- almond flour
- pie spice
- baking powder
- melted butter
- heavy cream
- toasted walnuts
Mix together until it’s well blended. A mixer or food processor isn’t necessary for this. It’s really easy to just stir it all up with a spoon.
You can bake this in two separate ramekins or mugs to make 2 individual cakes, or you can put it all into a larger ramekin or a small baking dish. I use a 12oz ramekin. I like that it comes out looking like a little cake.
Just lightly grease the mug or ramekin before scooping in the batter to keep the cake from sticking to the sides.
Then spread the batter out evenly in the dish.
For me, it takes about 2 1/2 minutes to cook in the microwave on high. I have an 800 watt microwave. If yours is more powerful, it might only take 2 minutes, or it might take slightly longer, like 3 minutes.
Start with 2 minutes. Then test the middle. If it’s jiggly at all in the middle, it’s not quite done. The top might still be a bit wet looking, but as long as the center is firm, it’s done. Try not to overcook it. To avoid that, cook in 15-30 second spurts after the 2 minute mark.
Finally, mix up the glaze ingredients in a bowl. You’ll spoon this over the top of the cake once it’s done baking, just before serving. It’s best to serve while it’s still warm. The glaze will melt down the sides of the cake. It’s glorious.
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More Recipes from Delightfully Low Carb
Low Carb Carrot Mug Cake
- 3 tbsp shredded carrot
- 3/4 cup almond flour
- 1 1/2 tsp cinnamon
- 1 tsp pie spice
- 1 tsp baking powder
- 2 tbsp melted butter
- 1 tbsp heavy cream
- 1 egg
- 2 tbsp walnuts chopped and toasted
- 1 tbsp melted butter
- 2 tbsp powdered Erythritol
- Mix all of the cake ingredients together in a mixing bowl to form the batter.
- Lightly grease a microwave safe ramekin or baking dish that’s large enough for the ingredients to double in size as it cooks.
- Pour the batter into the dish and microwave for 2 minutes. Check for doneness by lightly touching the top of the cake. It should bounce back and not feel loose or uncooked. The very top might still be a bit wet to the touch, but will be spongy. If it’s loose or uncooked, put it back in for another 30 seconds.
- This recipe is not designed for coconut flour.
- You can use your choice of sugar substitute: erythritol, xylitol, allulose, swerve.
- Can be split into 2 separate cakes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Read More About a Low-Carb Lifestyle
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