Low-Carb Red Velvet Mug Cake

Pin recipeFollow us 130.4k

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.

The #1 Keto Diet App

1,500+ delicious keto recipes

Trialed & tested for best results

Optimized for nutrition

Never feel hungry

Planner & tracker

Track all macros including net carbs

Scan products

Create your own meals

Advanced tracking

Track ketones, blood glucose & lipids

Stay hydrated with water tracking

Track your mood & energy levels

Macro calculator

Calculate your ideal fat, protein & carb intake

Set any goal: weight loss, maintenance or weight gain

Your macros update based on your progress

Progress

Monitor your macros, water intake, mood & energy

Body weight, body fat and body measurements

Ketones, blood glucose & lipids

Evidence-based content

Expert articles to help you make informed choices

Guides & free diet plans

New daily content

And so much more...!

Complete Keto Diet guide

Integrated shopping basket

Restaurants & guide to eating out

App Store

Google Play

App Store

Also available on Google Play

Google Play

Also available on App Store

Hands-on 10 minutes Overall 10 minutes

Nutritional values (per serving)

Ingredients (makes 2 servings)

Mug Cakes:

• ¹/₃ cup almond flour (35 g/ 1.2 oz)
• 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
• 1 tbsp unsweetened cocoa powder (5 g/ 0.2 oz)
• 1 tbsp beetroot powder (6 g/ 0.2 oz) - will give the mug cakes a pink tint
• ¹/₄ tsp baking soda
• ¹/₄ tsp vanilla powder or 1 tsp unsweetened vanilla extract
• 3 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (30 g / 1.1 oz)
• 2 large eggs
• ¹/₄ cup sour cream (60 g/ 2.1 oz)
• 2 tbsp extra virgin coconut oil or butter, melted (28 g/ 1 oz)
• Optional: few drops of natural red food colouring

Frosting:

• 2 tbsp butter, room temperature (28 g/ 1 oz)
• ¹/₄ cup cream cheese (60 g/ 2.1 oz)
• ¹/₄ tsp vanilla powder or 1 tsp unsweetened vanilla extract
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.3 oz)
• Optional: 3-5 drops liquid Stevia extract

Instructions

1. Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well.
2. Add the eggs, melted coconut oil and sour cream and mix until well combined.
3. 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.
4. Let the mug cakes cool down. Place the frosting in a piping bag or simply spoon it on top of each mug cake. Enjoy!

1. Blog
2. Recipes
3. Desserts
4. Low-Carb Red Velvet Mug Cake

1. Blog
2. Recipes
3. Vegetarian
4. Low-Carb Red Velvet Mug Cake

1. Blog
2. Recipes
3. Low-Carb Red Velvet Mug Cake

1. Blog
2. Martina Slajerova
3. Low-Carb Red Velvet Mug Cake