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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

  1. Add 1 tablespoon of butter to two ramekins and microwave for 30 seconds.

  2. In the meantime, whisk eggs and pumpkin puree together in a bowl. Add in the carrot and mix to combine.

  3. In another bowl, add the flour, spices and baking powder and mix. Add this to the wet ingredients and mix well.

  4. Fold in the walnuts if using or sprinkle on top.

  5. 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

  1. Add the cream cheese and butter to a mixing bowl and cream together. They should be softened before doing this.

  2. 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.

  3. Frost the mug cake only when completely cooled.

Recipe Notes

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