This 2-minute mug cake is a real treat for Valentine's day! It's moist, rich in flavour and the frosting takes it a step closer to real red velvet cake. The beetroot powder that I used in this recipe gives the mug cakes a pink tint. If you want to achieve a deep red colour, you will have to use a few drops of red food colouring. The products I found in the UK either contained unwanted additives or sugar so I avoided using any food colouring. For more Valentine's day treats, check out more of my ketogenic recipes.
Nutritional values (per serving):
|of which Saturated||31.1||grams|
|Magnesium||79||mg (20% RDA)|
|Potassium||406||mg (20% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%).
Ingredients (makes 2 servings):
- 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.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 C / 350 F and cook for about 20 minutes or until crispy on top and firm inside.
- Let the mug cakes cool down. Place the frosting in a piping bag or simply spoon it on top of each mug cake.