Description
A quick and easy 5-minute keto carrot cake mug cake that satisfies your sweet tooth without the carbs.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons granulated erythritol (or your favorite keto sweetener)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted coconut oil (or butter)
- 1/4 cup finely grated carrots
- 1 tablespoon chopped walnuts (optional)
- 1 tablespoon sugar-free cream cheese frosting (optional, for topping)
Instructions
- In a microwave-safe mug, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Whisk until well blended.
- Crack the egg into the mug and add almond milk and melted coconut oil. Mix vigorously until the batter is smooth and free of lumps.
- Gently fold in the grated carrots and walnuts, if using.
- Place the mug in the microwave and cook on high for 60 to 90 seconds, monitoring closely until the cake has puffed up and is firm to the touch.
- Let it sit for a minute to cool slightly.
- If desired, top with a dollop of sugar-free cream cheese frosting before serving.
- Enjoy your quick and delightful dessert!
Notes
- Monitor the cooking time closely to avoid overcooking.
- Feel free to customize with your favorite nuts or toppings.
- Prep Time: 2 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg
Keywords: 5-Minute Keto Carrot Cake Mug Cake