Description

A quick and delicious low-carb carrot cake mug cake that’s perfect for satisfying your sweet tooth without the guilt. Made with almond flour and natural sweeteners, this single-serving dessert is ready in minutes!

Ingredients

Scale

For the Crust:

For the cake:
1/4 cup almond flour
1 tablespoon coconut flour
1 tablespoon granulated erythritol or monk fruit sweetener
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon grated carrot (packed)
1 tablespoon melted coconut oil or butter
1 large egg
1/2 teaspoon vanilla extract
For the frosting (optional):
1 tablespoon cream cheese (softened)
1 teaspoon powdered erythritol
1/2 teaspoon heavy cream or almond milk
1/4 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

1. In a microwave-safe mug (at least 8 oz capacity), whisk together almond flour, coconut flour, sweetener, cinnamon, nutmeg, salt, and baking powder.
2. Add grated carrot, melted coconut oil, egg, and vanilla extract. Mix until well combined.
3. Microwave on high for 60-90 seconds (time varies by microwave) until center is set and edges pull away slightly.
4. Let cool for 2 minutes before frosting.
5. For frosting: Beat cream cheese, powdered sweetener, cream, and vanilla until smooth. Spread over cooled mug cake.
6. Enjoy immediately!

Notes

For nut-free version: Substitute almond flour with sunflower seed flour. Microwave times may vary – start with 60 seconds and add 10-second increments if needed. Store leftovers (if any!) covered in refrigerator for up to 2 days.