Low-Carb Red Velvet Mug Cake
Martina Slajerova- Ready in 10m
- 8.4 g net carbs
- 571 kcal
- Serves 2
This post may contain affiliate links, see our disclaimer.
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!
Step-by-step
Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well.
Add the eggs, melted coconut oil and sour cream and mix until well combined.
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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 12-15 minutes or until cooked in the centre.
Make 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.
Enjoy immediately or store in the fridge for up to 3 days.
Recipe
Low-Carb Red Velvet Mug Cake
★★★★☆4.2Fluffy low-carb red velvet cake topped with the creamiest sugar-free frosting. A healthy diabetic-friendly ...
- Hands on
- 10m
- Overall
- 10m
- Servings
- 2
- 8.4 g
- Net carbs
- 14.8 g
- Protein
- 53.8 g
- Fat
- 571
- kcal
Ingredients makes 2 mug cakes
- Mug Cakes:
- Frosting:
Instructions
Place the almond flour, coconut flour, cacao powder, beetroot powder, baking soda, Erythritol and vanilla powder in a bowl and combine well.
Add the eggs, melted coconut oil and sour cream and mix until well combined.
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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 12-15 minutes or until cooked in the centre.Make 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.
Enjoy immediately or store in the fridge for up to 3 days.
Nutrition per serving, 1 mug cake
Carbs 6%Protein 10%Fat 84% of calories
- Net carbs
- 8.4 g
- Total carbs
- 31.7 g
- Fiber
- 4.3 g
- Sugars
- 6.5 g
- Protein
- 14.8 g
- Fat
- 53.8 g
- Saturated fat
- 30 g
- Calories
- 571 kcal
- Sodium
- 332 mg · 14.4% RDA
- Magnesium
- 79 mg · 19.8% RDA
- Potassium
- 402 mg · 20.1% EMR
Nutrition by ingredient
| Per 1 mug cake | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.6 g | 8.8 g | 98 |
| Coconut flour, organic | 0.6 g | 1 g | 0.9 g | 22 |
| Cocoa powder, raw (cacao) | 0.6 g | 0.5 g | 0.4 g | 6 |
| Beetroot powder, dehydrated beetroot | 2 g | 0.4 g | 0 g | 12 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 3 |
| Erythritol (natural low-carb sweetener) | 1 g | 0 g | 0 g | 4 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Cream, sour | 1.3 g | 0.7 g | 5.6 g | 57 |
| Coconut oil, extra virgin | 0 g | 0 g | 13.5 g | 121 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 11.5 g | 102 |
| Cream cheese, soft (full-fat) | 1 g | 2.1 g | 8.4 g | 74 |
| Total | 8.4 g | 14.8 g | 53.8 g | 571 |
Serving size 1 mug cake
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
You may also like
Orange & Chocolate Chip Keto Mug Cake
Keto Chai Tea Mug Cake
Nutella Keto Mug Cake
Vanilla Keto Mug Cake
Keto Berry Mug Cake
Keto Double Chocolate Chip Mug Cake
The Best Keto Brownie Mug Cake
Keto Eggnog Mug Cake
Quick Keto Mug Cheesecake
The Best Ever Keto Snickerdoodle Chaffles
Mocha Keto Mug Cake
Low-Carb Chocolate Mug Cheesecake
Keto Single Serve Chocolate Lava Cake
Cinnamon Keto Mug Cake
2-Minute Keto Chocolate Chip Cookie
Keto Chocolate & Coconut Mug Cake
Comments & ratings (28)
Hi, is it important to use the beetroot powder? Can I just use the red food coloring? Can’t wait to make it 😋
Absolutely! You can use food colouring instead. I'd just use a teaspoon or two more coconut flour to keep the texture the same.
Thank you! I already went out and bought the beetroot powder😋
I'm sorry I just found the comment. I hope you like it! If you're not sure about what to do with it, I use it just like food colouring. It's really beautiful in white treats like cheesecake truffles because the colour really pops and you don't need a lot of it.
I made this and it was really good. I would like to adapt it to make a birthday cake. Do you know if tripling the recipe would make a 9 " cake? Also, are there any substitutions to cocnut flour? Oat fiber or whey protein? Thanks!
Thank you Lisa, you can definitely do that and tripling should be enough for a 9 inch cake. Or you could follow this recipe: Low-Carb Red Velvet Cake
When it comes to the coconut-free option, instead of coconut flour you can use more almond flour. In this recipe I'd use 1/4 to 1/3 cup almond flour instead of the 1 heaped tablespoon of coconut flour (1 heaped tablespoon is the same as 1.5 level tablespoons). Or you could use flax meal (same amount as coconut flour). I hope this helps!
Do you think fat free greek yogurt could substitute for the sour cream? I always have that on hand. Cannot wait to try!
Absolutely! Full-fat yogurt will work just fine 😊
I just have to say, WOW. Awesome recipe! Moist and doesn't collapse and I actually can take the cake and make 2-3 servings out of each of them (4-6 small but satisfying servings). Chocolaty goodness!!!! (I also used some xanthan gum 1/4 tsp)
Thank you so much, I'm glad you enjoyed! ❤️
i see you changed the recipe a bit but still one of the best!
Thank you! Most of the mug cakes use the same dry mix but this one needed some fine tuning to make it more like red velvet cake (eg additional sour cream and a bit more almond flour) 😊
How can I make mug cake without a microwave?
See step 3 for tips 😊
This was soooo delicious and just what the doctor ordered. I’m thinking of removing the cocoa powder and sweetener for a bread base... I loved the texture of this cake. Thank you
Thank you Jada, I'm glad you enjoyed!
I just made this and it was delicious but too much just for me? Could you send me a recipe just for one servicing please? Because I would love to make it regularly if it was just one serving.
Thank you! You could halve the recipe? 😊
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 😊