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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!
Hands-on Overall
Serving size 1 mug cake
Nutritional values (per serving, 1 mug cake)
Net carbs8.4 grams
Protein14.8 grams
Fat53.8 grams
Calories571 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs12.7 gramsFiber4.3 gramsSugars6.5 gramsSaturated fat30 gramsSodium332 mg(14% RDA)Magnesium79 mg(20% RDA)Potassium402 mg(20% EMR)
Ingredients (makes 2 mug cakes)
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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 12-15 minutes or until cooked in the centre.
- Make sure the cakes are fully cooled before frosting. Place the frosting in a piping bag and pipe on top or simply use a spoon spoon and spread on top of each mug cake.
- Enjoy immediately or store in the fridge for up to 3 days.
Ingredient nutritional breakdown (per serving, 1 mug cake)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 0.6 g | 1 g | 0.9 g | 22 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Beetroot powder, dehydrated beetroot |
| 2 g | 0.4 g | 0 g | 12 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 1 g | 0 g | 0 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 121 kcal |
| Cream, sour |
| 1.3 g | 0.7 g | 5.6 g | 57 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Cream cheese, soft (full-fat) |
| 1 g | 2.1 g | 8.4 g | 74 kcal |
| Total per serving, 1 mug cake |
| 8.4 g | 14.8 g | 53.8 g | 571 kcal |
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