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Low Carb Carrot Mug Cake

Low Carb Carrot Mug Cake

Enjoy the warming spices and sweetness of a carrot cake, even while on a low-carb diet.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Carrot
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Servings: 3 servings
Calories: 352kcal
Author: Laura

Ingredients

  • 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

Frosting

  • 1 tbsp melted butter
  • 2 tbsp 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

Calories: 352kcal | Carbohydrates: 11g | Protein: 9g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 275mg | Potassium: 114mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3014IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg

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.