Sugar-Free Carrot Cake Mug Cake
This carrot cake is low carb, made without sugar, ready in 2 minutes and all in one dish!
I’ve been on a pumpkin kick lately and almost all of my recent recipes have including pumpkin, but not today!! Are you happy and relieved or a little sad?
I’m feeling the need to change things up lately and I hate to say it but I might be all pumpkin-ed out. I have two more fantastic recipes including pumpkin that I absolutely must share, one is a no bake recipe and another is in the crock pot, but after that…..we shall see!
This recipe is a spin on my husbands favorite cake, carrot cake. I love making single serve recipes and especially love NOT baking whole entire cakes! I really don’t like having the temptation of cake, healthier and sugar-free or not, in the house. Honestly cake is cake and extra indulgent calories puts on weight, am I right? I don’t know about you but I certainly don’t want to put on ten pounds before Christmas even comes! Not my idea of enjoying the holidays. Also I’m desperately trying to lose the 15 pound weight gain I put on since writing my cookbook. It’s as slow as a snail to come off and I’m not quite the patient one, can you notice? Which brings me to this cake is made in 2 minutes!!
I wish I could have gotten it to cook in a minute but it’s pretty hefty and quite the decent serving when it comes to enjoying a piece of cake. All served in a 6 ounce ramekin simply because I love it overflowing, makes me think I’m getting this HUGE piece of cake. You can choose a larger dish but we eat with our eyes and when something looks so small and tiny I feel deprived. I hate feeling deprived. Feeling deprived is not a happy to place to be in. So although I’m watching the calories coming into this body of mine and have to cut some of course to lose the weight I want to, I can enjoy this cake every once and a while and feel perfectly content.
This cake is about 300 calories but is low in carbs and sugar is only 1 gram. The sugar is the natural sugars found in the carrot that is included. You might be able to reduce the calories by subbing the heavy cream for unsweetened almond milk. This is CAKE so I went with the creaminess of heavy cream and feel not one bit of guilt. This is not a muffin, it is a cake should be moist and indulgent and that is what I’m serving you today.
Now of course if you’ve been following my blog for sometime now, you know I’m a chocolate lover. I just felt this cake needed some color and black is my favorite color which so happens to be in chocolate form on top. Yes some added calories but again when you restrict yourself all week long and just want a dessert, this wins without putting a dent into your goals. I used NuNaturals Cocoa Syrup here to make it quick and easy but I’ve got a delicious chocolate syrup from my No Bake Peanut Butter Mousse Pie that would work even better!
Brenda’s Notes:
- You can make this dairy free but subbing the heavy cream for unsweetened almond milk or another dairy free option.
- For a dairy free whipped topping you can try my Coconut Whipped Cream.
- If you don’t have cinnamon stevia, simply use what you have on hand. Liquid vanilla stevia would work, plain packets of stevia would work.
Sugar-Free Carrot Cake Mug Cake
Ingredients
- 2 tablespoons ground flaxseed
- 1 egg
- 1 tablespoon coconut flour
- 3 tablespoons heavy cream
- pinch salt
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon liquid stevia
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup grated carrot
- optional: vanilla cream cheese frosting
Instructions
- Whisk all ingredients together in a greased ramekin or coffee mug.
- Microwave 2 minutes and 30 seconds or until toothpick in center is clean.
- Top with frosting if desired.
- Enjoy!
Notes
Net Carbs: 3.4 grams
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.
Great! I also added some chopped walnuts and topped with vanilla whipped cream. Yummmm
Just made it. It was far too moist.
It reminded me of moist bread pudding.
I didn’t have the stevia so I used a tablespoon of Erythritol and also added a few chopped walnuts. Everything else was as per the recipe. What do you think I did wrong?
egg size can play a role in recipes. Too large perhaps? Or not cooked long enough.
This recipe was fantastic! Using what I had on hand so 2 TBS coconut flour + 1 TBS almond flour and about 2 TBS Anthony’s Erythritol. Added a little vanilla extract, too. It was the perfect texture and the perfect taste.
Thanks Cindy!
Love carrot cake but the cinnamon liquid was too strong and bitter. How much less could I
use and still have the cinnamon flavor? Cathy
Maybe just use 1/4 tsp and add more cinnamon. Another extract I’m loving is maple extract which might also give this cake a wonderful warmth to it.http://amzn.to/2E4Jx6n
Why is carb at 10.8g and net carb 3.4 g? What is the difference?22
Net carbs are the carb amount after the fiber has been subtracted from the total carb count.
Thanks! Sounds like a plan. I am so excited to have carrot cake for breakfast tomorrow!
I tried to leave a comment a few days ago, but I’m not sure if it went through. This looks great! Just wondering if I can sub almond flour or something else for the coconut flour? I don’t have any coconut flour, but since I have almond flour, flax meal, and a low carb baking mix, I didn’t want to have to buy another ingredient to try this cake. Thanks!
You really can’t just sub any of those for the coconut flour here, the liquid is the tricky part with coconut flour. I would say to look at another of my mug recipes that use almond flour. I have a tiramisu one, just maybe sub it for the carrot cake ingredients.
This was so fantastic – used unsweetened almond milk instead of the cream to save on calories and fat and used 2 Tbs. of Swerve as I didn’t have cinnamon stevia. Thank you so much for the recipe – it’s a keeper!
Just perfect, so tasty and “healthy”. My husband can tell his golfing partners that he ate a whole carrot cake !!
If cinnamon stevia a liquid? If one used regular stevia how much cinnamon do you think one should add?
just 1/4 teaspoon
Thanks! I’m going to try it!
Mug cakes are the best invention ever and I’m a sucker for a good carrot cake. Single serving sizes are my BFF because I have no self control. Whatsoever.
I love the idea of making this in a small dish so that it looks like more cake! We do eat with our eyes first!
This is so cool. My brother in law is a huge carrot cake fanatic so I must try this for him.
That looks decadent. And I too love single serve. Sometimes it’s nice not to share.
Single serve is perfect for me!! Actually, this carrot cake is perfect for me! I have no real self control and have been known to eat 2, 3 slices of cake. Yup. Gluttony. That’s my sin.
Single serve is perfect for one of my very favorites…carrot cake!
Your cake looks great! 2 minutes and one dish? Amazing. Cinnamon stevia, eh? I’ll look for it.
My husband would totally dig this! And gets a huge bonus for being able to nuke it!
Love single serve dishes in any form; fun for the entire family and so much better for the waistline. Nice!
I love how this looks when you take it out of the mug! Too cute! I am with you – totally pumpkin’d out!!!
I think it’s perfect the way it is! Heavy cream is totally necessary sometimes. 🙂 And I’m all over that 1 gram of sugar thing!
Thanks for your recipes. I love the mug cakes!
Such a healthy and delicious looking desert!!
I LOVE me some carrot cake! You make sugar free baking look so delicious!