Low-Carb Red Velvet Mug Cake
Calories 580kcal
Ingredients
- 1/3 cup almond flour (35 g/ 1.2 oz)
- 1 tablespoon coconut flour (35 g/ 1.2 oz)
- 1 tablespoon unsweetened cocoa powder (35 g/ 1.2 oz)
- 1 tablespoon beets (35 g/ 1.2 oz)
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla powder (35 g/ 1.2 oz)
- 3 tablespoons erythritol (35 g/ 1.2 oz)
- 2 large eggs
- 1/4 cup sour cream (35 g/ 1.2 oz)
- 2 tablespoons extra virgin coconut oil (35 g/ 1.2 oz)
- 3 drops red food coloring (35 g/ 1.2 oz)
- 2 tablespoons butter (35 g/ 1.2 oz)
- 1/4 cup cream cheese (35 g/ 1.2 oz)
- 1/4 teaspoon vanilla powder (35 g/ 1.2 oz)
- 1 tablespoon erythritol (35 g/ 1.2 oz)
- 5 drops stevia extract (35 g/ 1.2 oz)
Instructions
- Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well.
- Add the eggs, melted coconut oil and sour cream and mix until well combined.
- Divide the mixture between two mugs.
- Microwave each mug cake on high for 70-90 seconds.
- Meanwhile, prepare the frosting by mixing the butter, remaining Erythritol, cream cheese and vanilla.
- For a smooth texture, use a blender.
- Instead of the frosting, you can use whipped cream or creamed coconut milk with a dash of vanilla.
- Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
- Let the mug cakes cool down.
- Place the frosting in a piping bag or simply spoon it on top of each mug cake.
- Enjoy!
Originally posted 2019-02-20 17:51:43.
