If you’re craving red velvet cake but don’t want to blow your carb count for the day, this low carb red velvet mug cake is exactly what you need. It’s rich, chocolatey, and topped with a simple cream cheese frosting.
The best part is that the whole thing is ready in under 5 minutes. No oven, no cake pans, no waiting around. Just mix everything in a mug, microwave it, and you’re done.
It’s completely keto friendly too, so you can enjoy a legit dessert without the guilt. Perfect for those nights when the sweet tooth hits and you need something fast.
The cake comes out soft and moist with that classic red velvet flavor. And the cream cheese topping makes it feel like the real deal.
If you’ve been looking for a quick single-serving dessert that fits your low carb lifestyle, this one is a winner.
Why You’ll Love This Recipe
Ready in Under 5 Minutes – From mixing the batter to pulling it out of the microwave, this low carb red velvet mug cake takes less than 5 minutes total. That means you can satisfy a serious cake craving almost instantly without any lengthy baking or cleanup.
Tastes Like Actual Red Velvet Cake – The combination of cocoa powder, vanilla, and that tangy cream cheese frosting nails the classic red velvet flavor. You honestly won’t believe this is a low carb dessert when you take your first bite.
Perfectly Portioned for One – When you are on keto, having a whole cake sitting on the counter is risky business. This single serving mug cake gives you just enough to enjoy a treat without any leftovers tempting you later.
Cream Cheese Frosting Included – It wouldn’t be a real red velvet cake without that classic cream cheese frosting on top. This recipe has a quick two ingredient keto version that comes together in seconds and tastes just like the real deal.
Ingredients
- 3 tbsp Almond Flour
- 1 tbsp Unsweetened Cocoa Powder
- 2 tbsp Granulated Erythritol
- 1/4 tsp Baking Powder
- 1 Large Egg
- 1 tbsp Melted Butter
- 1 tbsp Heavy Cream
- 1/2 tsp Red Food Coloring
- 1/4 tsp Vanilla Extract
- 1 oz Cream Cheese, softened
- 1 tbsp Powdered Erythritol
How to Make
Step 1
In a large microwave-safe mug, whisk together the almond flour, cocoa powder, granulated erythritol, and baking powder.
Step 2
Add the egg, melted butter, heavy cream, red food coloring, and vanilla extract. Stir vigorously with a fork until the batter is completely smooth with no lumps.
Step 3
Microwave on high for 70 to 90 seconds until the cake is set on top but still slightly moist. Let it rest for 1 minute.
Step 4
While the cake rests, mix together the softened cream cheese and powdered erythritol with a fork until smooth and creamy.
Step 5
Top the warm mug cake with the cream cheese frosting and serve immediately.
Helpful Tips
Use a Big Enough Mug
Go with a mug that holds at least 12 ounces. The batter rises quite a bit in the microwave, and if your mug is too small it will overflow and make a mess.
A wider mug also helps the cake cook more evenly. Tall, narrow mugs tend to leave the center undercooked while the edges get overdone.
Soften the Cream Cheese Ahead of Time
Take the cream cheese out of the fridge about 20-30 minutes before you start. You only need one ounce, so cut it off the block and set it on the counter while you prep everything else.
If you skip this step and try to mix cold cream cheese with the powdered erythritol, you’ll end up with a lumpy frosting that won’t spread nicely on top of the cake.
If you forgot to take it out early, you can microwave the cream cheese for about 5-8 seconds. Just be careful not to go longer than that or it will melt and get runny instead of staying thick and creamy.
Get the Batter Completely Smooth
When you mix everything in the mug, really take your time stirring with a fork. Almond flour and cocoa powder like to clump together, especially in the corners at the bottom of the mug. Scrape those corners with the fork to break up any hidden pockets of dry ingredients.
A smooth batter gives you a cake with an even, soft texture all the way through. Lumps of dry almond flour don’t taste great and they create dense spots in the finished cake.
You Might Also Like
- Low Carb 2-Minute Chocolate Mousse
- Low Carb Chocolate Lava Cakes
- Low Carb Fudgy Brownie Bites
- Low Carb Strawberry Cheesecake Bites
- Low Carb Tiramisu Cups
Frequently Asked Questions
Can I bake this in the oven instead of the microwave?
Yes, you can bake it in an oven-safe ramekin at 350°F for about 15 to 18 minutes, or until a toothpick inserted in the center comes out mostly clean. Just keep an eye on it since oven temperatures vary and you don’t want to overbake it.
The texture will be slightly different from the microwave version – a bit more like a traditional cake – but it will still taste delicious with the cream cheese frosting on top.
Low Carb Red Velvet Mug Cake
Ingredients
Method
- In a large microwave-safe mug, whisk together the almond flour, cocoa powder, granulated erythritol, and baking powder.
- Add the egg, melted butter, heavy cream, red food coloring, and vanilla extract. Stir vigorously with a fork until the batter is completely smooth with no lumps.
- Microwave on high for 70 to 90 seconds until the cake is set on top but still slightly moist. Let it rest for 1 minute.
- While the cake rests, mix together the softened cream cheese and powdered erythritol with a fork until smooth and creamy.
- Top the warm mug cake with the cream cheese frosting and serve immediately.