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Red Velvet Mug Cakes – Low Carb and Gluten-Free
Servings
4
mug cakes
Ingredients
Mug Cake:
1 ½
vacuum-packed steamed beets
2
tablespoon
water
1
cup
almond flour
⅓
cup
Swerve Sweetener or other erythritol
2
tablespoon
coconut flour
1
tablespoon
cocoa powder
2
teaspoon
baking powder
Pinch
salt
2
eggs
1
tablespoon
lemon juice
½
teaspoon
vanilla extract
Cream Cheese Frosting:
3
ounces
cream cheese
softened
3
tablespoon
whipping cream
room temperature
¼
cup
powdered Swerve Sweetener or other powdered erythritol
½
teaspoon
vanilla extract
Instructions
For the cakes, puree beets and water together in a food processor or blender until smooth.
In a medium bowl, whisk together almond flour, sweetener, coconut flour, cocoa powder, baking powder and salt.
Stir in beet puree, eggs, lemon juice and and vanilla extract.
Divide between 4 mugs and cook on high in the microwave for 1 to 1 ½ minutes, depending on how gooey you want it.
For the frosting, combine cream cheese, whipping cream, sweetener and vanilla and beat until smooth. Pipe or spoon onto warm mug cakes.
Nutrition
Serving:
1
g