A Keto Carrot Mug Cake That Screams Spring

by Evolved Chocolate

This carrot cake can be crafted in a microwave and will put you in the mood for spring. It’s scattered with bits of cinnamon inside and has only 3 grams of net carbs per serving!

 Keto Carrot Mug Cake

Baking a cake can be a hassle, especially if you’re the only one that’ll ultimately eat it. This is one of the many reasons why mug cakes have become so popular, not to mention the easy cleanup. Since most of these cakes aren’t keto and we have Spring on our minds, we have developed a keto-friendly, carrot mug cake recipe. This snack is super quick and easy. It smells so good, you might just end up making another! If you’re looking for other mug cake recipes, check out some of our faves  – Birthday Cake Mug Cake, Keto-Paleo Tropical Mug Cake, and Cookies and Cream Mug Cake.  

First, grease a mug with ½ teaspoon of solid coconut oil, which will melt in the microwave as it’s cooking. Mix all of the ingredients in the mug until there are no more lumps (make sure the mug you’re using will fit all of the ingredients and is wide enough for stirring). Depending on your microwave, it’ll take anywhere from 1-2 minutes. We recommend microwaving in 30-second intervals after the 1-minute mark.

Take the mug out of the microwave and let it cool for 5 minutes. In the meantime, you can start working on the cream cheese frosting. For this, just mix all the frosting ingredients together in a small bowl and place it in the microwave for 10-15 seconds. After that, whisk until a frosting forms.

Once the mug cake cools off, frost the cake and top with walnuts. Enjoy!

Substitutions (we haven’t tested how these come out)

  • If you’re allergic to almonds, you can use cassava flour instead.

Keto Carrot Mug Cake

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Dessert
Keyword: gluten free, keto, peanut-free
Servings: 2 half mug cakes

Ingredients

Mug Cake Ingredients

  • ½ teaspoon coconut oil for greasing
  • 2 tablespoons melted unsalted butter
  • 1 egg
  • 1 tablespoon coconut milk
  • ¾ cup almond flour
  • 2 tablespoons ground flax meal
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon sea salt
  • ¼ cup Swerve Brown Sweetener
  • ¼ cup grated carrots
  • 2 tablespoons chopped walnuts for the mug cake and garnish

Cream Cheese Frosting Ingredients

  • 2 ounces full-fat cream cheese softened or microwaved for 10 seconds
  • 3 teaspoons Swerve Brown Sweetener
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon coconut milk

Instructions

For the Mug Cake

  • Grease a mug with the coconut oil.
  • Mix all the ingredients in the mug until there are no more lumps.
  • Microwave for 1 to 2 minutes, depending on your microwave. We recommend microwaving in 30-second intervals after the 1-minute mark.
  • Let it cool down before icing with the cream cheese frosting.

For the Cream Cheese Frosting

  • In a small microwavable bowl, combine all the frosting ingredients and microwave for 10-15 seconds for softening.
  • Whisk together until a smooth frosting is formed.

Assemble

  • Frost the mug cake and top with walnuts.

Notes

Difficulty Level: Easy
Nutrition Facts
Serving Size 1/2 mug cake
Servings Per Container 2

Amount Per Serving
Calories 273 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 362mg 15%
Total Carbohydrate 7g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 8g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size 1/2 frosting
Servings Per Container 2

Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 86mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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