Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 158 kcal
Ingredients
2 eggs
1/4 cup heavy cream plus 2 tablespoons
1/3 cup grated carrot
1/4 cup ground flaxseed
2 tablespoons coconut flour
1/2 cup Swerve sweetener
1/4 teaspoon baking powder
1/4 teaspoon Allspice
Cream Cheese Frosting
Instructions
In a small bowl beat the eggs with cream.
Stir in the carrots and set aside.
In another bowl whisk together the remaining dry ingredients.
Add the wet to the dry and stir until combined.
Grease 2 (8 ounce) quiche style ramekins.
Pour batter evenly into both dishes.
Microwave one at a time for 2 1/2 minutes.
Allow to cool completely before frosting.
Frost individually or stack one on top of the other as you would frost a layer cake. This is what I did as you see in the photos.
Keep refrigerated.
Recipe Notes
Net Carbs: 1.5g
Nutrition Facts
Low Carb Carrot Cake Mug Cake
Amount Per Serving (1 g)
Calories 158
Calories from Fat 109
% Daily Value*
Fat 12.1g
19%
Saturated Fat 6g
38%
Cholesterol 120mg
40%
Sodium 40mg
2%
Carbohydrates 5.1g
2%
Fiber 3.6g
15%
Sugar 0.3g
0%
Protein 5.2g
10%
* Percent Daily Values are based on a 2000 calorie diet.