Description
A quick and delicious low-carb carrot cake mug cake that’s perfect for satisfying your sweet tooth without the guilt. Made with almond flour and natural sweeteners, this single-serving dessert is ready in minutes!
Ingredients
Scale
For the Crust:
- For the cake:
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon granulated erythritol (or preferred sweetener)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 tablespoon grated carrot (packed)
- 1 tablespoon melted coconut oil (or butter)
- 1 large egg
- 1/4 teaspoon vanilla extract
- For the frosting (optional):
- 1 tablespoon cream cheese (softened)
- 1/2 teaspoon powdered erythritol
- 1/2 teaspoon heavy cream (or almond milk)
Instructions
1. Prepare the Crust:
- 1. In a microwave-safe mug, whisk together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
- 2. Add grated carrot, melted coconut oil, egg, and vanilla extract. Mix until well combined.
- 3. Microwave on high for 60-90 seconds (until center is set). Let cool 1 minute.
- 4. For frosting: Beat cream cheese, powdered erythritol, and cream until smooth. Spread over cooled cake.
Notes
For nut-free version, replace almond flour with sunflower seed flour. Adjust sweetness to taste. Cake continues to set as it cools.