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Red Velvet Mug Cakes – Low Carb and Gluten-Free

Servings 4 mug cakes

Ingredients

Mug Cake:

Cream Cheese Frosting:

  • 3 ounces cream cheese softened
  • 3 tbsp whipping cream room temperature
  • 1/4 cup powdered Swerve Sweetener or other powdered erythritol
  • 1/2 tsp vanilla extract

Instructions

  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 spoon onto warm mug cakes.
Nutrition Facts
Red Velvet Mug Cakes – Low Carb and Gluten-Free
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.