Low-Carb Red Velvet Mug Cake

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5 from 57 votes

Low-Carb Red Velvet Mug Cake

10 minutes
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!

Nutrition

Calories: 580kcal

Originally posted 2019-02-20 17:51:43.

Article Categories:
Breakfast

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