This simple low carb carrot cake mug cake is done in minutes! Satisfy your sweet tooth without baking a whole cake!
Single serving desserts are brilliant, especially when you’re trying to keep the treats in the house to a minimum!
When I made this cherry almond mug cake I really thought I would go crazy with different flavor combinations because the options are endless. Mug cakes are ity-bity, cute as can be, tasty desserts, and it only takes less than 5 minutes to make!
It didn’t take long for my mug cake excitement to die down though, and it’s not because my sweet tooth took a siesta. NEVER! I just got side tracked to try different treats like these chocolate dipped oranges and individual pavlova nests!
Now that I’m experimenting with more low carb recipes my interest has peaked once again.
Baking low carb is tricky, because the ratios of the liquid to dry ingredients vary depending on the flour alternative used. For this recipe I used both almond and coconut flours combined with a whole egg, almond milk, plus a nice dose of flavorful spices!
Next time I plan on experimenting with ground flax or chia seeds! I was too full to taste test another batch (can you imagine if this was a whole cake?!).
This Low Carb Carrot Cake Mug Cake (say that 10 times fast) is only 6 carbs (without whipped cream), and 9 grams of protein! No wonder it’s filling!
Keep this single serving cake in mind the next time you’re looking for a dessert just for one! Top with fresh whipped cream or add a scoop of ice cream for an extra decadent dessert!
- 1 tablespoon unsalted butter
- 1 tablespoon superfine almond flour
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- 3 packets Truvia (or sweetener of your choice)
- 2-3 tablespoons unsweetened almond milk
- 1 tablespoon finely grated carrots
- pinch of salt
- Whipped cream (optional)
- In a six ounce mug or ramekin melt butter in microwave. Set aside a let cool.
- In a small bowl whisk together almond and coconut flours, pumpkin pie spice, sweetener with a pinch of salt.
- Add vanilla to butter and whisk in egg until combined. Stir in flour mix and add almond milk one tablespoon at a time. If the batter is too thick then add another tablespoon of almond milk. Fold in carrots and sprinkle with coconut flakes (optional).
- Microwave on high for 45 seconds to 1 minute. Test with a toothpick. If it comes out clean it is done.
Macronutrients are from My Fitness Pal. Please calculate your own ingredients as each brand is different, which may change the calculations.
| Calories | Carbs | Fat | Protein | Sodium | Sugar |
| 171 | 6 | 15 | 9 | 81 | 1 |
I needed a treat last night and this would have been perfect. It’s amazing how much protein and how little carbs you packed into that little mug. Also, then I don’t have a whole cake to gorge on! Brilliant!
In under 5 minutes this cake can by yours and each bite is so satisfying!
Oh my goodness sakes I need this like 5 minutes ago! Gonna go make it… YUMMMM!!!!
Yes! Just tell the family you are warming up some tea 😉
What an awesome treat. This is great for those nights in front of the TV when I want a little something sweet!
No clean up either, except for making sure every bite is gone!
Hanging my head in shame since I have never made a mug cake yet …but I also just realized how many mom points I’ll score when I make this for my kids as a treat!
Such an easy way to make the whole family happy!
I’ve only made one mug cake in the past, so I definitely need to make another!
I am a huge fan of mug cakes. Sometimes you just need a nice little treat eh? I haven’t tried carrot cake though…now I want one! 🙂
Mug cakes are the best! I can’t wait to make this one!
This looks wonderful! I love the individual serving..perfecting for when you are craving something and want it in a pinch!
Mug cakes are one of my favorites! I love that this one is carrot cake!