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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.
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Hands-on Overall
Nutritional values (per serving)
8 grams
4.2 grams
14.7 grams
54 grams
31.1 grams
565 calories
Total Carbs | 12.2 | grams |
Fiber | 4.2 | grams |
Net Carbs | 8 | grams |
| | |
Protein | 14.7 | grams |
Fat | 54 | grams |
of which Saturated | 31.1 | grams |
| | |
Calories | 565 | kcal |
| | |
Magnesium | 79 | mg (20% RDA) |
Potassium | 406 | mg (20% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%).
Ingredients (makes 2 servings)
Mug Cakes:
Frosting:
Instructions
- 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 12-15 minutes or until cooked in the centre.

- Let the mug cakes cool down. Place the frosting in a piping bag or simply spoon it on top of each mug cake.
Enjoy!

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