Low-Carb Red Velvet Mug Cake

4.5 stars, average of 15 ratings

Low-Carb Red Velvet Mug CakePin recipeFollow us 71.3k

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 Carbs12.2grams
Net Carbs8grams
of which Saturated31.1grams
Magnesium79mg (20% RDA)
Potassium406mg (20% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%).

Ingredients (makes 2 servings)

Mug Cakes:
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  1. Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well. Low-Carb Red Velvet Mug Cake
  2. Add the eggs, melted coconut oil and sour cream and mix until well combined. Low-Carb Red Velvet Mug Cake
  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. Low-Carb Red Velvet Mug Cake
  4. Let the mug cakes cool down. Place the frosting in a piping bag or simply spoon it on top of each mug cake. Low-Carb Red Velvet Mug Cake Enjoy! Low-Carb Red Velvet Mug Cake
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (10)

Hi Martina, I can't find beetroot powder. Do you have any idea if Acai or Maqui berry powder have the same color effect? Thanks


I think they will be rather purple but it depends on the effect you want to achieve. Having said that, freeze-dried raspberry powder would be a great alternative!


Hi...these look yum....is it possible to get nutritional value without the frosting?Thanks


Sure! 10.9 g total carbs, 6.8 g net carbs, 12.4 g protein, 34.1 g fat, 387 kcal. All of my recipes can be viewed in our fully featured app (integrated blog), added to the Planner, and they can also be modified.  😊


Cakes and decorating has been a recent craft of mine which I've put on hold while I get adapted to my new nutrition plan... I didn't think I could have such a tasty treat as this recipe was! Love the cream cheese icing too! Thanks so much!!
Only 1 month in... Down 10 lbs and I can have cake!! Yay! 😬


Well done! And thank you! 😊


Love this, excited to try, you come up with THE BEST RECIPES!!!!!! Thx!!!!! ;-D


Thank you so much!


OMG these are soooo good!! The perfect texture and taste. Thank you will be making this again!


Thank you Margaret! I used the same base as in most of my keto mug cakes 😊