Keto Carrot Cake Mug Cake comes together in less than two minutes in the microwave and is the perfect solution when you want something a little sweet without sabotaging your meal planning!
If you're following a ketogenic diet, you don't have to give up sweet things altogether. This carrot cake is a single-serve dreamy delight that bakes up in the microwave in less than two minutes. It's the ideal solution when you want dessert or a treat but don't want to make an entire cake, for various reasons (lingering temptation? takes too much time?). It also happens to be gluten-free, low-sugar and low-carb. Skip the frosting if you want to save on calories!
Keto Carrot Cake Mug Cake Ingredients
For the cake:
- ¼ cup blanched almond
- 1 egg, at room temperature
- 2 tablespoon melted butter
- 1 tablespoon shredded carrots
- 1 tablespoon low carb brown sugar alternative
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon baking powder
- Pinch of salt
For the cream cheese frosting
- 1 tablespoon cream cheese
- 1 tablespoon powdered erythritol
- 1 tablespoon unsweetened almond milk
How to Make Keto Carrot Cake Mug Cake
This is a quick treat! Make sure your mug is sprayed with nonstick spray; it'll come out easier that way. Combine the almond flour through the salt in a small bowl. Mix the ingredients together until moist and then transfer to the mug. Microwave for about 90 seconds (your microwave might be a little different) until the cake puffs up and pulls away from the sides. Take it out of the microwave and then in a small bowl, prep the frosting. Stir together the cream cheese, powdered erythritol and unsweetened almond milk.
How to Store and Serve Keto Carrot Cake
In the rare event that you make this and need to set it aside because you don't finish it, or you are going to eat it later, simply just wrap the top of the mug in plastic wrap or foil. It should keep for a couple of days at room temperature. But you made this to eat it right away, right? We thought so, too!
Substitutions and Alterations
It's not easy to make changes to keto recipes, especially dessert ones. We wouldn't recommend changing the almond flour; that's key!
But here's something fun you could consider. You could easily make this keto carrot cake with shredded zucchini instead, or a combo of shredded carrots and zucchini. That would work and would impart some of the same flavors; it might not be quite as sweet as carrots, though.
We also like to play around with the spices when it comes to carrot cake. Feel free to add small amounts of ground ginger (or maybe even top this cake with a tiny bit of chopped crystallized ginger if you're ok with a little sugar). A dash of cloves or allspice would also add some depth. And, of course, cardamom tastes great with these spices, too.
Feel free to use another type of milk, such as soy, oat, or even cow's milk.
MORE CAKE! MORE KETO DESSERT! MORE CARROT THINGS!
Ingredients
For the cake
- ¼ cup blanched almond flour
- 1 large egg
- 2 tablespoon melted butter
- 1 tablespoon low-carb brown sugar alternative
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon baking powder
- 1 pinch salt
For the frosting
- 1 tablespoon cream cheese full fat
- 1 tablespoon powdered erythritol
- 1 tablespoon unsweetened almond milk
Instructions
- Combine almond flour, sweetener, egg, melted butter, vanilla, baking powder, salt, cinnamon, nutmeg, and carrots in a small bowl. Mix until moist.
- Pour into a lightly greased 1 ½ cup microwave safe mug. Mug cake will double in size while cooking. Microwave for 90 seconds.
- Stir together ingredients for frosting until smooth. Drizzle over warm mug cake and top with an extra teaspoon of carrots if desired.
