That late-night craving for something sweet and decadent just hit, but you don’t want to derail your health goals or spend an hour baking. Enter the ultimate solution: the Keto Red Velvet Mug Cake! This single-serving wonder delivers all the rich, velvety flavor of the classic dessert, complete with a luscious cream cheese frosting, in less than five minutes. The secret to its gorgeous, natural red hue? A touch of beetroot powder! It’s the perfect portion-controlled treat to satisfy your sweet tooth, guilt-free.
Ingredients
• For the Red Velvet Mug Cake
• 1 tbsp (7g) coconut flour
• ⅓ cup (37g) almond flour
• 1 tbsp (7g) beetroot powder
• 1 tbsp (5g) unsweetened cocoa powder
• ¼ tsp baking soda
• 3 tbsp (36g) erythritol
• ¼ tsp vanilla powder
• ¼ cup (60g) sour cream
• 2 large eggs
• 2 tbsp (30ml) extra virgin coconut oil, melted
• For the Cream Cheese Frosting
• 2 tbsp (28g) butter, room temperature
• ¼ cup (56g) cream cheese, softened
• 1 tbsp (10g) powdered erythritol
• ¼ tsp vanilla powder
Instructions
1. Directions
2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, beetroot powder, baking soda, erythritol, and vanilla powder until no lumps remain.
3. Add the eggs, melted coconut oil, and sour cream to the dry . Stir until just combined into a smooth batter.
4. Pour the mixture into one large, microwave-safe mug (at least 12 oz / 350 ml), filling it no more than halfway. Alternatively, divide the batter between two smaller mugs.
5. Microwave on high for 70-90 seconds. The cake is done when the top is firm to the touch but still slightly moist. Check at 70 seconds and add more time in 10-second bursts if needed.
6. While the cake cools slightly, prepare the frosting by mixing the room temperature butter, softened cream cheese, powdered erythritol, and vanilla in a small bowl until smooth and creamy.
7. Spread the frosting over the warm mug cake and enjoy immediately.
Nutritional Information
• Nutritional Info per Serving
• Calories: 560
• Fat: 55g
• Net Carbs: 8g
• Protein: 15g
Pro Tips
• For the smoothest frosting, ensure your butter and cream cheese are truly at room temperature before mixing.
• Don’t overcook! The cake will continue to cook from residual heat after you take it out of the microwave. It’s better to be slightly underdone than dry and rubbery.
• Sift all dry , especially the cocoa and beetroot powder, to prevent lumps and ensure an even, velvety texture.
• Let the mug cake cool for at least a minute before adding the frosting to prevent it from melting into a liquid glaze.
FAQ
Q: Why is my keto mug cake rubbery
A: A rubbery texture is typically caused by overcooking. Microwaves vary in power, so it’s best to start with the lower cooking time of 70 seconds. The cake is done when the top is firm but still slightly moist, as it will continue to cook from residual heat after being removed from the microwave.
Q: How do I get a smooth cream cheese frosting
A: The key to a perfectly smooth, lump-free frosting is using ingredients that are at room temperature. Ensure your butter and cream cheese are properly softened before you begin mixing. This helps them combine easily into a creamy, spreadable consistency.
Q: Can I use red food coloring instead of beetroot powder
A: This recipe is specifically designed to use beetroot powder for a natural red color without artificial dyes. While another keto-friendly coloring might work, the beetroot powder is the secret to the cake’s gorgeous, natural hue mentioned in the recipe.
Q: Can I make this recipe ahead of time
A: Mug cakes are best enjoyed immediately after cooking for the optimal warm, soft texture. Making it ahead of time may result in a denser, drier cake upon reheating.
