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A deliciously moist, sugar free carrot mug cake topped with cream cheese frosting/icing for 2. Makes a delicious dessert or afternoon tea and can be whipped up in just minutes.

Recipe is keto, low carb,  gluten free and diabetic friendly.

Cake Ingredients (Serves 2)

1 large egg
1/2 cup carrot grated
45 mls EVOO- extra virgin olive oil
1 tablespoon almond milk or alternative
A dash of vanilla extract
75 grams almond flour or almond meal
1-2 tablespoon walnuts chopped
2 tablespoons granular/powdered Monk Fruit
1.5 teaspoons cinnamon ground
1 teaspoon mixed spice
¾ teaspoon baking powder
Add 1 tablespoon sultanas for a carb splurge

Cream Cheese Frosting Ingredients

2 tablespoons Cream Cheese full fat at room temperature
2 tablespoons Xylitol icing mixture or powdered Erythritol/Monk Fruit blend or Stevia blend
A couple of drops of vanilla extract


Add the egg, olive oil, almond milk and vanilla extract into a small bowl and whisk till combined. Add the carrot and mix in. Finally add the dry ingredients - almond flour, walnuts, sweetener, cinnamon, mixed spice and baking powder, sweetener and chopped walnut pieces and fold through until well combined.

Pour the carrot cake batter into 2 greased ramekins or mugs and microwave on around 900 W (high) for about 5 minutes or until cooked through but still moist inside (note your cake will continue to cook when removed from microwave so don’t overcook.)

Allow cakes to cool before topping with cream cheese frosting/icing. Either serve in the ramekin/mug or turn upside down onto a plate and serve topped with the frosting/icing. Decorate with walnuts and grated carrot or coconut.

To make your icing, mix your cream cheese cheese until creamy ( a quick zap in the microwave helps soften it.) Add the sweetener and a drop of vanilla extract and mix till smooth.

To bake the cake in the oven, heat to 165 C / 330 for around 12-15 minutes. If you make one larger cake you will have to extend the cooking time for both the microwave and the oven.