Low Carb Carrot Mug Cake

Enjoy the warming spices and sweetness of a carrot cake, even while on a low-carb diet.

4.90 from 29 votes

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings: 3 serving

Calories: 352kcal

Author :Laura Lynch

Ingredients

3 tablespoons shredded carrot
3/4 cup almond flour
2 tablespoons Erythritol
1 1/2 teaspoons cinnamon
1 teaspoon pie spice
1 teaspoon baking powder
2 tablespoons melted butter
1 tablespoon heavy cream
1 egg
2 tablespoons walnuts chopped and toasted

Frosting

1 tablespoon melted butter
2 tablespoons powdered Erythritol

Instructions

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.

Notes

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.

Nutrition

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.