Low-Carb Red Velvet Mug Cake

by KetoDietApp.com

Step 1Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well.

Step 2Add the eggs, melted coconut oil and sour cream and mix until well combined.

Step 3Divide 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.

Step 4Make 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.

Step 5Enjoy immediately or store in the fridge for up to 3 days.