This Low Carb Carrot Cake Mug Cake is gluten free, made without sugar and grain free as well!
With this weekend being Father's Day, it's only fair to make something for the one you love, something they truly love, not necessarily something I'm particularly fond of .
Such is the case with this cake I'm sharing today. I'm not really a carrot cake kind of gal. In case you haven't noticed I'm more a fan of chocolate and peanut butter!
But the hubby of mine is a carrot cake fan. At least for Father's day I shall indulge him in a little something he asks for often and I rarely make for him.
Having a regular sized carrot cake in the house will not be the best idea for my man or the family. Well actually the kids aren't really fond of carrot cake either, so who would eat all this cake? The hubby of course. It's best made like in this recipe, as a serving for 2-4.
I've made this as a smaller version for a single serving, but being I wanted him to be able to have a slice and enjoy some in the days to follow, I adapted the recipe and layered to make it a bit more special.
I can tell you he devoured it all up. Loved the frosting even though stevia isn't his favorite. It was the perfect portion size, just enough to satisfy and wonderful for the next day too!
While I'm not much into carrot cake, I must say, even I loved the texture and flavors!
Brenda's Notes:
- You could bake these at 350 degrees F for about 15 minutes or until a toothpick in center comes out clean.
- Swerve is much less sweet than most granulated sugar free sweeteners so I would suggest using only ¼ cup sweetener if using something other than Swerve.
- You could make this dairy free using coconut cream to replace heavy cream or use unsweetened almond milk.
- Nutrition Info does not include frosting.
Low Carb Carrot Cake Mug Cake
Ingredients
- 2 eggs
- ¼ cup heavy cream plus 2 tablespoons
- ⅓ cup grated carrot
- ¼ cup ground flaxseed
- 2 tablespoons coconut flour
- ½ cup Swerve sweetener
- ¼ teaspoon baking powder
- ¼ teaspoon Allspice
- Cream Cheese Frosting
Instructions
- In a small bowl beat the eggs with cream.
- Stir in the carrots and set aside.
- In another bowl whisk together the remaining dry ingredients.
- Add the wet to the dry and stir until combined.
- Grease 2 (8 ounce) quiche style ramekins.
- Pour batter evenly into both dishes.
- Microwave one at a time for 2 ½ minutes.
- Allow to cool completely before frosting.
- Frost individually or stack one on top of the other as you would frost a layer cake. This is what I did as you see in the photos.
- Keep refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Pam
I see in some recipes you use 7 ounce and some 8 ounce ramekins. Can I use one or the other for your recipes? I don't want to buy both sizes if I don't have to. Thanks! I LOVE your recipes and can't wait to try these too.
Brenda
Yes either is fine.
TammyZ
I can't seem to get the same net carbs as you list. My macro calculation in Cronometer when I import all ingredients come out to 23.8g total carbs - 7.3g dietary fiber & 3.2g sugar =13.3g net carbs. That's way off from your 1.5g net. HELP!! I used the same brand of flaxseed meal and swerve. Different coconut flour (Nutiva but still 3 net carbs per 2 tbsp as is the Bob's you used). I am saying this is 4 servings/cake as you listed.
Brenda
If you're including Swerve into the count it will be off if you haven't subtracted the sugar alcohols from it. Swerve has little to no effect on blood sugar and I do not calculate it into the recipe as many other low carb bloggers do not as well.
Diane
I also use cronometer -- have been for years -- so make sure you have the setting clicked where it subtracts sugar alcohols.
You can find that under "Settings", then "trackings" then there is an option of "Tracking carbohydrates as..." with a drop down. One of the choices is "net carbs without sugar alcohols". Otherwise, it counts those as carbs.
Patricia Gustafson
The cream cheese icing seems to be for something much bigger than a mug cake, how much of it do I use and is the rest storable and for how long. Cant wait to try this.
Brenda
It's an accurate amount for covering both cakes and having some in the center as well. You can always make half and see if that's enough for you.
Candice
I made the cake and it was AMAZING. I would prob use less swerve, as I found it pretty sweet. BUt the texture was spot on, and it was so fast to make. I freaking love you, and am so grateful for the recipe!
Sue
Looks delicious ! I'd like to try it for my daughter's second birthday cake.
How much time cooking time do I need if I double the ingredients (eg automatically double to 30 min)?
Brenda
No I would probably say 45 minutes but I would check with a toothpick in center at 30 minutes just to be on the safe side.
Jennifer Glynn
I'm not seeing the cream cheese frosting recipe?
Brenda
Just edited so the link is in the recipe now, thanks for mentioning it wasn't there.
Elaine
Wow! This looks delicious and easy to make! Thank you so much for sharing the recipe! I have recently begun my own sugar-free journey and I look forward to reading more of your posts. I just started my own bog at lowcarbelaine.com. Stop by and visit sometime!
Darcy Fitzpatrick
Can Almond flour be used, I don't use flax- thanx
Brenda
I've not tried subbing almond flour for the flax here, sorry.
AZ@...And a Dash of Cinnamon
I LOVE carrot cake!
Nancy
Can a mug be used as I don't have ramekins
Brenda
Yep sure. They will be higher so use 2 mugs and cut each in half after it's cooked and cooled if you want a layered cake.