Keto Carrot Mug Cake With Cream Cheese Frosting

This Keto Carrot Mug Cake With Cream Cheese Frosting is delicious! It's the perfect excuse to eat dessert for breakfast.

I like to mix all the dry ingredients ahead of time so it's super easy to whip together in the mornings!

Serve this with sweet cream cheese frosting and it's heavenly.

Ingredients in Keto Carrot Mug Cake With Cream Cheese Frosting

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time! **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Xanthan Gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.

Tips For Making Keto Carrot Mug Cake With Cream Cheese Frosting

If you want your cake to come out cleaner/prettier looking, your can make it in a separate bowl then grease a mug or ramekin and use a spatula to neatly pour the batter in.
I have yet to try it but I think this cake would also be great in the oven! Give it a shot by baking it at 350* for 15-20min or until a toothpick comes out relatively clean.
You can lower the calories of this cake by adding 1 tbsp egg white instead of the egg yolk.

Tools I used to Make Keto Carrot Mug Cake With Cream Cheese Frosting

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Carrot Mug Cake With Cream Cheese Frosting

Serves: 1

Cake

2 tbsp almond flour, 15g
1 tbsp coconut flour, 7g
2 tbsp powdered monkfruit/erythritol sweetener, 15g (I sometimes like to swap out 1 tbsp for a brown sugar sweetener for an even better flavour!)
1/4 tsp baking powder
1/8 tsp xanthan gum, optional
1 tbsp + 1 tsp salted butter, melted, 20g
1 egg yolk, room temperature
2 tbsp shredded carrots, 15g
1/4 tsp vanilla extract
1/8 tsp cinnamon
pinch of each: ginger, nutmeg, salt

Frosting (OPTIONAL) This is also great with low carb ice cream or homemade whip cream

2 tsp cream cheese, softened, 10g
1 tsp salted butter, softened, 5g
1 tbsp powdered monkfruit/erythritol sweetener
1 tsp heavy cream, 5g
1/8 tsp vanilla extract

Directions:

In a small greased/oiled bowl or mug, whisk together your dry ingredients above including the sweetener.
Next add your butter, egg yolk, shredded carrot and vanilla extract. Mix well until a thick batter forms.
Smooth out the top as best as you can and microwave for 1min. (Depending on your microwave it will take more or less time, start on the lower end with 45s if your microwave tends to bake hot, if your microwave works slow like mine then you may need the full 1 min).
Whisk together the frosting ingredients above and spread it over the top of your Keto Carrot Mug Cake OR top the warm cake with ice cream and/or homemade whip cream. Enjoy immediately or refrigerate, covered, for later.

Nutrition For 1 Mug Cake without topping: 303 calories | 28.6g fat | 4g NET carbs | 6.8g protein

Nutrition For 1 Mug Cake with topping: 386 calories | 37.9g fat | 4.6g NET carbs | 7.4g protein

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Keto Carrot Mug Cake With Cream Cheese Frosting

A soft and fluffy keto carrot mug cake for one made in minute! Top it off with a sweet cream cheese frosting for the ultimate keto treat.

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Keyword: carrot cake, mug cake

Servings: mug cake

Calories: 303kcal

Ingredients

Cake

2 tbsp almond flour 15g
1 tbsp coconut flour 7g
2 tbsp powdered monkfruit/erythritol sweetener 15g (I sometimes like to swap out 1 tbsp for a brown sugar sweetener for an even better flavour!)
1/4 tsp baking powder
1/8 tsp xanthan gum optional
1 tbsp + 1 tsp salted butter melted, 20g
1 egg yolk room temperature
2 tbsp shredded carrots 15g
1/4 tsp vanilla extract
1/8 tsp cinnamon
pinch of each: ginger, nutmeg, salt

Frosting (OPTIONAL) This is also great with low carb ice cream or homemade whip cream

2 tsp cream cheese softened, 10g
1 tsp salted butter softened, 5g
1 tbsp powdered monkfruit/erythritol sweetener
1 tsp heavy cream 5g
1/8 tsp vanilla extract

Instructions

In a small greased/oiled bowl or mug, whisk together your dry ingredients above including the sweetener.
Next add your butter, egg yolk, shredded carrot and vanilla extract. Mix well until a thick batter forms.
Smooth out the top as best as you can and microwave for 1min. (Depending on your microwave it will take more or less time, start on the lower end with 45s if your microwave tends to bake hot, if your microwave works slow like mine then you may need the full 1 min).
Whisk together the frosting ingredients above and spread it over the top of your Keto Carrot Mug Cake OR top the warm cake with ice cream and/or homemade whip cream. Enjoy immediately or refrigerate, covered, for later.

Notes

*Nutrition facts are for the mug cake by itself. If you choose to add frosting the nutrition facts will be: 386 calories | 37.9g fat | 4.6g NET carbs | 7.4g protein

If you want your cake to come out cleaner/prettier looking, your can make it in a separate bowl then grease a mug or ramekin and use a spatula to neatly pour the batter in.
I have yet to try it but I think this cake would also be great in the oven! Give it a shot by baking it at 350* for 15-20min or until a toothpick comes out relatively clean.
You can lower the calories of this cake by adding 1 tbsp egg white instead of the egg yolk.