Low Carb Carrot Cake Mug Cake

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Carrot

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1 Cream cheese frosting
  • 1/2 cup Swerve sweetener

• Nuts & Seeds

  • 1/4 cup Flaxseed, ground

• Dairy

  • 1 4 cup heavy cream plus 2 tablespoons

Found on sugarfreemom.com

Description

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

Directions

• 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 (7 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.

Nutrition