Name: Healthy Carrot Cake Mug Cake - low carb, gluten free, sugar free
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Ingredients: 2 tablespoons butter; 2 eggs, beaten; 6 tablespoons almond flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 cup Lakanto golden sweetener; 2 tablespoons carrots, grated; 1/4 cup pumpkin puree; 2 tablespoons walnuts, chopped (optional); 8 oz cream cheese, softened; 3 tablespoons butter, softened; 1/2 cup Swerve powdered sugar; 2 tablespoons Lakanto maple syrup; 1/2 teaspoon maple extract (optional)

When you want something sweet but don’t have the time for baking, try this carrot cake flavored healthy mug cake. You can make it in the microwave for a keto snack or dessert. Along with sugar free maple cream cheese frosting you can make this in less than 10 minutes.

You might also like this low carb microwave molten chocolate cake.

white ramekin with healthy mug cake with cream cheese frosting and walnuts scattered

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I like carrot cake and would eat it all the time but it’s full of sugar. The other day I was really craving it so I set out to a make single serving carrot cake and try it in the microwave. Success! I came up with this carrot cake flavored healthy mug cake that takes only a minute or two in the microwave.

I also made a sugar free maple flavored cream cheese frosting to go on top. It is so good that I’ve been eating it with strawberries too. However sometimes I just make this single serving mug cake and eat it without the frosting and it’s still delicious!

What Do I Make A Mug Cake In?

Let me say that I make my mug cakes in a ramekin. I find that it’s the perfect vehicle for these one minute low carb desserts. I’ve tried them in actually mugs and they work, but they cook better in the ramekin shape because it’s low and wide. This is a 6 oz ramekin and it’s perfect for one. Actually I could even use it as two servings if I had a little self control. 😉

Carrot Cake Healthy Mug Cake Recipe

The ingredients for this singe serving mug cake are: pumpkin puree, egg, butter, almond flour, carrot, Lakanto golden sweetener, baking powder allspice and cinnamon. You start by melting the butter in the ramekin in the microwave for 30 seconds.

While that’s cooking, in a bowl mix an egg with the pumpkin puree. Then add in the Lakanto sweetener, baking powder, almond flour and spices. Lastly once the butter has cooled a little, pour it in and mix well.

If you want to add nuts, fold them in now. Place the ramekin in the microwave for 1 minute. If it is not done in the middle, cook it again for 15 second intervals. However you don’t want it to over cook and get dry.

If I’m eating it plain I like it a little loose in the center like the picture below. This is a bit like spoon bread. In my microwave it is done like this in 1 minute and 20 seconds.

When I’m going to ice it, I let it cook a few more seconds so the top is totally done. Then I let it cool completely before adding the cream cheese frosting.

Maple Low Carb Cream Cheese Frosting

This low carb cream cheese frosting is quite addicting to me. I’ve been eating it on strawberries lately for a quick dessert.

You just beat soften cream cheese and butter with Swerve powdered sugar and Lakanto sugar free maple syrup. If you have maple extract that will give it a bit more maple flavor but it’s not necessary.

Toppings Or Things To Mix In This Mug Cake

Many times carrot cake has grated carrots, raisons and walnuts. I think the carrot is important because it’s carrot cake after all! However some people do not like nuts so if I’m make this for my son, I would leave out the nuts. My hubby however insists on the nuts.

Raisons however are not keto or low carb. I would skip them altogether. And as for nuts I used walnuts but pecans would work too.

Also a note about the pumpkin puree, it’s necessary to keep this mug cake moist. It’s also very healthy for you. I would not skip this part even though pumpkin is not usually used in carrot cake. Make sure it’s pure pumpkin and not pumpkin pie filling.

If You Are Not On A Low Carb Diet

You can easily make this the same way but substitute brown sugar for the Lakanto golden and powdered sugar for the Swerve powdered sweetener. You can add the raisons too. Everything else should be the same. Oh yeah, use regular maple syrup too.

Well I hope you enjoy this as much as I have. I think you could eat this without the frosting for a quick low carb breakfast. The nutritional information for 1 muffin and 1 serving of frosting is:

Per muffin

326 cals / 28.7g fat / 38.4g carbs / 33.5g fiber / 10.8 protein = 4.9g net carbs

Per 1 serving frosting based on 8 servings total

19 cals / 1.8g fat / 1.5g carbs / 0.9g fiber / 0.2g protein = 0.6g net carbs

5 from 12 votes

Healthy Carrot Cake Mug Cake - low carb, gluten free, sugar free

When you want something sweet but don't have the time for baking, try this carrot cake flavored healthy mug cake. You can make it in the microwave for a keto snack or dessert. Along with sugar free maple cream cheese frosting you can make this in less than 10 minutes.

Course Dessert

Cuisine American

Keyword keto snack, mug cake

Prep Time 8 minutes

Cook Time 2 minutes

Total Time 10 minutes

Servings 2

Calories 345 kcal

Author Denise

Ingredients

2 tablespoons butter
2 eggs, beaten
6 tablespoons almond flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup Lakanto golden sweetener
2 tablespoons carrots, grated
1/4 cup pumpkin puree
2 tablespoons walnuts, chopped (optional)

Cream Cheese Frosting

8 oz cream cheese, softened
3 tablespoons butter, softened
1/2 cup Swerve powdered sugar
2 tablespoons Lakanto maple syrup
1/2 teaspoon maple extract (optional)

Instructions

Making the Mug Cake

Add 1 tablespoon of butter to two ramekins and microwave for 30 seconds.
In the meantime, whisk eggs and pumpkin puree together in a bowl. Add in the carrot and mix to combine.
In another bowl, add the flour, spices and baking powder and mix. Add this to the wet ingredients and mix well.
Fold in the walnuts if using or sprinkle on top.
Microwave for 1 minute and then 15 second intervals until done. The muffin should be just done on the top midle. Let it cool completely before frosting or eating plain. Cook the mug cakes 1 at a time in the microwave. Mine took 1 minute and 20 seconds. Microwaves differ so use that as an estimate.

Making the Frosting

Add the cream cheese and butter to a mixing bowl and cream together. They should be softened before doing this.
Add in the sweetener and mix well. Then add in the maple syrup and extract if using and mix again. Refrigerate until ready to use. This is will make roughly 8 servings, each a little over 1 tablespoon.
Frost the mug cake only when completely cooled.

Recipe Notes

The nutritional information for 1 muffin and 1 serving of frosting is: