Add the dry ingredients for the mug cake to a medium-sized bowl and mix them well.
Add the remaining ingredients for the mug cake to the bowl as well and mix everything thoroughly until you get an even batter.
Grease your microwave-safe mug with a small amount of cooking oil or fat.
☝︎ Use something that doesn't have a strong taste of its own, e.g. butter, avocado oil or coconut oil instead of something like olive oil.
☝︎ Your mug should be at least double the size of the mixed ingredients.
Add your mug cake batter into a mug or two ramekins.
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what settings you're using.)
☝︎ A broad rule of thumb: approx. 1 minute at 1200 watt and more like 2-3 minutes at <600 watt.
☝︎ You can test if your mug cake is done with the "toothpick test": prick the center of your mug cake with a toothpick - if it comes out clean and without any dough on it, it's done!
Preheat your oven to 350°F/180°C.
Bake your mug cake for about 10-15 minutes in your preheated oven.
☝︎ You can test if your mug cake is done with the "toothpick test": prick the center of your mug cake with a toothpick - if it comes out clean and without any dough on it, it's done!
Allow the mug cake to cool completely while you begin to prepare the cream cheese frosting.
Place the ingredients for the cream cheese frosting in a larger bowl and mix with a hand mixer or whisk until you get a smooth and fluffy mixture.
Pour the cream cheese frosting into a piping bag or use a small spoon and spread it on your (cold) red velvet mug cake.
Covered with plastic wrap, the low carb red velvet mug cake will keep for up to 2 days in the refrigerator.
However, since the mug cake dries out relatively quickly, I recommend eating it as soon as possible.
Serving Size 1/2 mug cake
Servings 2
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 15.0g24%
- Total Carbohydrate 3.6g2%
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the dry ingredients for the mug cake to a medium-sized bowl and mix them well.
Add the remaining ingredients for the mug cake to the bowl as well and mix everything thoroughly until you get an even batter.
Grease your microwave-safe mug with a small amount of cooking oil or fat.
☝︎ Use something that doesn't have a strong taste of its own, e.g. butter, avocado oil or coconut oil instead of something like olive oil.
☝︎ Your mug should be at least double the size of the mixed ingredients.
Add your mug cake batter into a mug or two ramekins.
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what settings you're using.)
☝︎ A broad rule of thumb: approx. 1 minute at 1200 watt and more like 2-3 minutes at <600 watt.
☝︎ You can test if your mug cake is done with the "toothpick test": prick the center of your mug cake with a toothpick - if it comes out clean and without any dough on it, it's done!
Preheat your oven to 350°F/180°C.
Bake your mug cake for about 10-15 minutes in your preheated oven.
☝︎ You can test if your mug cake is done with the "toothpick test": prick the center of your mug cake with a toothpick - if it comes out clean and without any dough on it, it's done!
Allow the mug cake to cool completely while you begin to prepare the cream cheese frosting.
Place the ingredients for the cream cheese frosting in a larger bowl and mix with a hand mixer or whisk until you get a smooth and fluffy mixture.
Pour the cream cheese frosting into a piping bag or use a small spoon and spread it on your (cold) red velvet mug cake.
Covered with plastic wrap, the low carb red velvet mug cake will keep for up to 2 days in the refrigerator.
However, since the mug cake dries out relatively quickly, I recommend eating it as soon as possible.
