Low-Carb Red Velvet Mug Cake

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!

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