Mug Cake Madness! Lemon, Carrot, Tiramisu & Chocolate

As most of you who follow me on Instagram already know (if you’re not–you should be) I have been experimenting with a few mug cake recipes for the simple fact that I love cake. My Keto lifestyle will never change that and why should it!? So, I have found the best of the best mug cake recipes, tweaked them if necessary and tried THEM ALL! I promise you guys these are all divine! I wanted to share a few different cakes to suit most palates. Let’s start with Lemon, my personal favorite!

 

Lemon Mug Cake with Cream Cheese Frosting:

Macros with frosting (1/2 cake): Net Carbs: 3g, Fat: 25g, Protein: 7g, Calories: 276

Ingredients (cake):

  • 1 tablespoon/14 grams salted butter (I like Kerrygold)
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon extract (or lemon zest)
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1-2 tablespoons Swerve Sweetener
  • 1/4 teaspoon baking powder

Ingredients (frosting, makes 2 servings):

  • 1/4 cup heavy whipping cream
  • 3 tablespoons cream cheese (softened)
  • 2-3 tablespoons powdered Swerve sweetener (I powder my own in my blender)
  • 1/4 teaspoon vanilla extract

Directions (cake):

  1. Grab your favorite coffee mug and add your butter
  2. Melt completely in the microwave for 20-25 seconds
  3. Add all of your ingredients to the mug (there is no special order)
  4. Mix well with a fork (helps with the lumps)
  5. Cook in the microwave for 60-90 seconds on high (when it’s done the cake should be separated from the sides of the mug, you can also double-check with a tooth pick. Stick it in the center and if it comes out clean it’s done)
  6. I let my cake sit in the mug for about 5 minutes and then with a butter knife, I ensure the cake is separated from the sides of the mug
  7. Turn the mug upside down, give it a shake and it should pop out with ease

Directions (frosting):

  1. Add whipping cream, cream cheese, sweetener and vanilla to a bowl
  2. With a hand mixer, beat until smooth

 

Carrot Mug Cake with Cream Cheese Frosting:

Macros with frosting (1/2 cake): Net Carbs: 4g, Fat: 23g, Protein: 8g, Calories: 273

Ingredients:

  • 2 tablespoons salted butter
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons ground flaxseed
  • 1 tablespoon coconut flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1-2 tablespoons Swerve
  • 1/4 teaspoon baking powder
  • 1-2 tablespoons shredded carrot
  • 1 tablespoon chopped walnuts (optional)

Directions:

  1. Melt the butter in your mug for 20-25 seconds in the microwave
  2. Add in all of the ingredients but the carrot and walnuts and mix well
  3. Next, mix in walnuts and carrot
  4. Microwave for 60-90 seconds or until cake is separating from the sides of the mug
  5. I used cream cheese frosting for this recipe and it’s a match made in heaven! (Recipe above!)

 

Tiramisu:

Macros with topping (1/2 cake): Net Carbs: 3g, Fat: 24g, Protein: 6g, Calories 253

Ingredients (cake):

  • 1 tablespoon salted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1-2 tablespoons Swerve sweetener
  • 1/4 teaspoon baking powder
  • 1 teaspoon cocoa powder (unsweetened)
  • 2 ounces strong coffee or espresso

Ingredients (whipped topping):

  • 1/4 cup heavy whipping cream
  • 2 tablespoons powdered Swerve
  • 1/2 teaspoon vanilla extract

Directions:

  1. Melt butter in the mug for 20-25 seconds in the microwave
  2. Add in all ingredients and mix well with a fork
  3. Microwave for 60-90 seconds or until tooth pick comes out clean
  4. Let the cake cool in the mug for a few minutes
  5. Once it has cooled enough, pop the cake out of the mug
  6. Let the cake cool on a cooling rack
  7. Once the cake has cooled completely, cut the cake in half
  8. Soak the bottom half with 1 ounce of the strong coffee/espresso
  9. Add all of the ingredients for the whipped topping in a bowl and whip with a hand mixer until stiff peaks are formed
  10. Add a dollop of the whipped topping to the coffee-soaked cake
  11. Place the second half of the cake on top and soak it with the remaining ounce of coffee
  12. Place another dollop (or two) on top of the cake and garnish with cocoa powder
  13. Let the cake set in the fridge for 30 minutes to an hour for the best flavor!

 

Chocolate Mug Cake with Ganache:

Macros with ganache (1/2 cake): Net Carbs: 5g, Fat: 35g, Protein: 8g, Calories: 347

Ingredients (cake):

  • 2 tablespoons salted butter
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons almond flour
  • 2 teaspoons coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons Swerve
  • 1/4 teaspoon baking soda

Ingredients (Ganache) Makes a generous serving*:

  • 3 squares of 100% Cacao Ghirardelli Chocolate
  • 4 ounces heavy whipping cream
  • 4 tablespoons Swerve

Directions (cake):

  1. Melt butter in your mug for 20-25 seconds
  2. Add all ingredients and mix well
  3. Microwave for 90 seconds

Directions (Ganache):

  1. In a pan add heavy whipping cream
  2. Place on medium heat
  3. Whisk in Swerve until dissolved completely
  4. Let cream come to a simmer
  5. In a separate bowl, place chocolate squares
  6. Add your cream to the bowl and let stand for about a minute
  7. Mix until chocolate and cream have combined completely (add sweetener to taste)
  8. I cut my mug cake in half, added a little Ganache to the center and poured the remaining ganache over my entire mug cake. I put it in the fridge to set for about 30 minutes.

 

I hope you all enjoy these cakes as much as I do! If you try it and post it to social media, tag me and let me know what you think!

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7 thoughts on “Mug Cake Madness! Lemon, Carrot, Tiramisu & Chocolate

  1. Sarah says:

    I made the carrot cake and it was phenomenal!!! Thanks for sharing! Now I want to make it at a higher scale for my family – how much would I bake this in the oven?

    Liked by 1 person

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