Low Carb Mug Cake (Mini Carrot Cake)
User Reviews
4.9
21 reviews
Excellent
Low Carb Mug Cake (Mini Carrot Cake)
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Personalized low carb mug cake with all the flavors of a carrot cake, but this is made just for you! Enjoy this treat topped with fresh whipped cream.
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon superfine almond flour
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 3 packets Truvia or sweetener of your choice
- 2-3 tablespoons unsweetened almond milk
- 1 tablespoon finely grated carrots
- pinch of salt
- Whipped Cream optional
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Instructions
- In a six ounce mug or ramekin melt butter in microwave. Set aside a let cool.
- In a small bowl whisk together almond and coconut flours, pumpkin pie spice, sweetener with a pinch of salt.
- Add vanilla to butter and whisk in egg until combined. Stir in flour mix and add almond milk one tablespoon at a time. If the batter is too thick then add another tablespoon of almond milk. Fold in carrots and sprinkle with coconut flakes (optional).
- Microwave on high for 45 seconds to 1 minute. Test with a toothpick. If it comes out clean it is done.
Notes
- Adjust the cooking time according as needed. Your microwave oven may take up to 2 minutes to cook the cake.
- Salted butter may be used in place of unsalted just be sure not to add a pinch of extra salt.
Nutrition Information
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Calories
171kcal
(9%)
Carbohydrates
6g
(2%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 6g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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