Red Velvet Mug Cakes – Low Carb and Gluten-Free

Yields 4 mug cakes


    Mug Cake

    Cream Cheese Frosting


    1. For the cakes, puree beets and water together in a food processor or blender until smooth.
    2. In a medium bowl, whisk together almond flour, sweetener, coconut flour, cocoa powder, baking powder and salt.
    3. Stir in beet puree, eggs, lemon juice and and vanilla extract.
    4. Divide between 4 mugs and cook on high in the microwave for 1 to 1 1/2 minutes, depending on how gooey you want it.
    5. For the frosting, combine cream cheese, whipping cream, sweetener and vanilla and beat until smooth. Pipe or spread onto warm mug cakes.


    Recipe Notes

    Serves 4. Each serving has 15 g of carbs and 7 g of fiber. Total NET CARBS = 8 g.

    320 Calories; 25g Fat (67.9% calories from fat); 12g Protein; 15g Carbohydrate; 7g Dietary Fiber; 132mg Cholesterol; 360mg Sodium.

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