Low Carb Sponge Cake

A sponge cake is basically just a very light and airy cake made with eggs, flour and sugar, but this recipe is low carb and just as delicious as its higher carb cousin!

Traditional sponge cakes rely on wheat flour and sugar to create that soft structure, but this version swaps those out for low carb, gluten-free ingredients while still giving you that same fluffy texture.

This Low Carb Cake is a masterpiece made grain free, gluten free, nut free and just around 100 calories per slice with less than 1 gram of carbs!

If you’ve been searching for a sugar-free low carb sponge cake that actually tastes like the real thing, this is one you’ll come back to again and again.

Unlike many almond flour cakes or coconut flour cake recipes that can feel heavy or dense, this sponge cake stays light because of how the eggs are handled.

The structure comes from properly whipped egg whites and gently folded batter, which is key for achieving that airy keto Victoria sponge cake texture.

From Failed Angel Food to Perfect Cake

Funny thing is, making this sponge cake was never my intention. I was trying to make an angel food cake. And after 4 attempts of it deflating I just gave up and adapted my recipe to include yolks and turn a failed recipe into a winning one!

When working with egg whites, especially when trying to achieve stiff peaks, small details matter—like making sure your bowl is completely clean and your egg whites are at room temperature. These little things can make a big difference in whether your cake rises or falls.

Don’t you love when the unexpected happens and turns out better than you would have thought or imagined?

Yep. Some recipes are like that for me. This one is beyond good.

Better than I would have expected considering it’s made without grains, gluten, or artificial sweeteners.

Why This Keto Sponge Cake Recipe Works

I want to note that although the angel food cake had 4 failing attempts, the family still ate it all up. The taste was incredible. The height was another story. But I will attempt again!

So with that I set my heart on the sponge cake and of course it came easily and without any angst on my part. No height needed in this beauty. It is perfect as is. A soft, light, and airy sponge cake.

What makes this one of the best keto sponge cake recipes is the balance of ingredients:

• A low carb sweetener keeps it sugar-free without compromising taste
• Egg whites whipped to stiff peaks create lift
• Egg yolks provide richness and structure
• Coconut flour keeps it low carb while absorbing moisture
• Whey protein powder helps stabilize the cake batter

Texture, Storage & Next Day Results

After completely cooling I added some sugar-free whipped cream and fresh berries. Since there were leftovers after each of my 3 kids and hubby and I had a piece, I needed to refrigerate it. If I hadn’t added the topping I probably could have left it out on the counter.

Guess what? It tasted even better the next day.

In fact these last two pics are straight from the fridge. The chilling time made it a bit more dense but the spongey texture was still just perfect.

This makes it a great option if you want to prepare a large cake ahead of time for gatherings, holidays, or even something like Mother’s Day. It also works beautifully as a base layer cake with a cream cheese frosting or whipped cream layered between.

Tips for Success (Don’t Skip These!)

If this is your first time making a sponge cake, don’t worry—just follow these simple tips:

First, make sure your egg whites are whipped to stiff peaks. This means when you lift the beaters, the peaks hold their shape and don’t collapse. This step is crucial for a light and airy result.

Second, when combining wet ingredients and dry ingredients, be gentle. Overmixing will deflate the batter and result in a dense cake instead of a fluffy one.

Third, use a large mixing bowl and fold slowly. Folding instead of stirring helps keep air in the batter.

Finally, line your pan with parchment paper if needed, especially if you’re not using a springform pan, to ensure easy removal.

Ingredient Notes & Easy Swaps

This recipe uses simple low carb pantry staples, but here are a few helpful notes:

• Coconut flour cannot be swapped for almond meal or wheat flour—it absorbs much more liquid
• Whey protein powder helps create structure; skipping it may change the texture
• You can use plain or vanilla protein powder depending on what you have
• Use your favorite low carb sweetener if you don’t have Swerve
• Almond milk or heavy cream are not needed in this recipe, which helps keep it light

If you’re looking for a dairy-free option, you can swap the butter for coconut oil, though it may slightly change the flavor.

Serving Ideas

This cake is delicious on its own, but you can easily elevate it:

• Top with fresh berries and whipped cream
• Add a light glaze with lemon juice and sweetener drizzled over the top of the cake
• Layer it with cream cheese frosting for a birthday-style cake
• Serve with a side of sugar-free chocolate sauce

It’s one of those perfect cake recipes that works for so many occasions.

Tools to Make Keto Sponge Cake

Stand Mixer- Helps whip egg whites to perfect stiff peaks in no time at all! 

Electric Hand Mixer– If you don’t want to spend the money on the stand mixer, this is the next best thing to whipping up egg whites in no time!

8 inch Spring Form Cake Pan-Springform pans are not only helpful for this cake recipe and easier removal of it than using regular cake pans, but it works well for any low carb cake recipe like my Low Carb Cheesecake and my Carrot Cake and just about any other keto recipes and dessert you want to make. 

It’s an easy cake, don’t let egg white whipping scare you. This comes together without a problem and the batter is light enough to fold the egg whites into.

Wonderful idea for Mother’s Day I think!

Brenda’s Notes:

• You don’t need to use a vanilla protein powder, plain is fine, that is just what I had in my cupboard.
• Looking for a Mother’s Day keto cake recipe?  Try these! Carrot Cake Cheesecake, Almond Ricotta Cake, Coffee Cheesecake

Sugar-Free Keto Low Carb Sponge Cake

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Sugar-Free Low Carb Sponge Cake

Course Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 107kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 9 eggs separated
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 1 tbsp lemon zest
• 1/4 cup coconut flour
• 1/4 cup vanilla protein powder
• 1/2 cup low carb confectioners sweetener
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp butter melted and cooled
• optional toppings: fresh sugar-free whipped cream and berries

Instructions

• Grease an 8 inch spring form pan and preheat oven to 350 degrees.
• Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
• Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
• In another bowl whisk together the remaining dry ingredients.
• Combine the yolks and dry ingredients together until smooth.
• In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
• Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
• Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
• Allow to cool completely before removing and adding optional toppings.
• Keep refrigerated.

Video

Notes

Net Carbs: 0.9g

This recipe was first published in April 2016 and updated with video in May 2020.

Nutrition

Serving: 1slice | Calories: 107kcal | Carbohydrates: 1.9g | Protein: 7.3g | Fat: 7.1g | Saturated Fat: 2.9g | Cholesterol: 145mg | Sodium: 133mg | Fiber: 1g

The post Sugar Free Gluten Free Low Carb Keto Sponge Cake appeared first on Sugar-Free Mom.

Healthy Single-Serving Gluten-Free Mug Cake  (Microwave, Air Fryer or Regular Oven)

If you’re a peanut butter lover with a serious sweet tooth, this healthy mug cake is about to become your favorite dessert.

This Sugar-Free Low-Carb Peanut Butter Mug Cake is:

• Keto friendly
• Gluten-free
• Grain-free
• Single serving
• Ready in minutes
• Made in a coffee mug or small bowl
• Blood sugar conscious

And the best part? It satisfies sweet cravings without sending you back into the pantry for “just a little bit more.”

I first published this keto mug cake recipe nearly 10 years ago. Back then I was deep into classic high-fat keto recipes. And while that approach works beautifully for many people, especially at first, things change in midlife.

If you’re here now, you probably already know that.

I’m Brenda Bennett, founder of Sugar Free Mom and creator of the Midlife Macros™ Method, and this updated version reflects what I teach today- moderate fat, higher protein, and intentional ingredients that help balance blood sugar for long-term health.

Let’s update this classic.

Why This Peanut Butter Mug Cake Still Works (10 Years Later)

When sweet cravings hit, they hit fast. And the mistake most people make?

They grab something that doesn’t actually satisfy them.

You eat it. You’re still unsatisfied.

You go back for something else. And before you know it, your calorie intake doubled.

That’s where peanut butter shines.

Natural peanut butter provides:

• Healthy fats
• Protein
• Deep peanut butter flavor
• Satiety that actually sticks

But here’s what I teach inside my Sugar Free Mom Tribe membership and weekly Midlife Macro meal plans:

Portion matters and balancing fat matters in midlife.

This single serving peanut butter cake gives you the flavor and comfort of a full-size cake without turning into an all-night grazing situation.

Why Coconut Flour Instead of Almond Flour?

You’ll notice I use coconut flour instead of almond flour here.

Coconut flour:

• Is higher fiber
• Lower net carb
• More absorbent
• Helps the cake rise properly in a microwave-safe mug

Almond flour works differently and would require a full recipe adjustment. Oat flour is not recommended for keto lifestyle or low-carb meals.

How to Make This Healthy Mug Cake

You can make this in:

• A microwave oven
• An air fryer
• A regular oven

Choose what works best for you.

Microwave Method (Fastest Option)

1. Microwave peanut butter for 20–30 seconds to soften.
2. In a small bowl or large mug, mix peanut butter with remaining ingredients until smooth cake batter forms.
3. Pour into greased microwave-safe mug or ramekin.
4. Cook on full microwave power for 60 seconds.
5. Check center with a toothpick.

If the center is still wet, cook an additional 15–20 seconds depending on your microwave power.

Cooking time varies slightly based on mug size and microwave oven strength.

Let cool slightly before eating.

Air Fryer Method (Better Texture)

If you’ve never tried air frying a mug cake- this might become your favorite method.

• Preheat air fryer to 320°F
• Place filled ramekin inside
• Cook 6–8 minutes
• Check center for doneness

This creates a more even cake rise and similar texture to a traditional peanut butter cake.

Regular Oven Method 

If making more than one:

• Preheat oven to 350°F
• Bake 10–15 minutes
• Toothpick in center should come out clean

You can also double the full recipe and bake in a small dish for a slightly larger cake.

Midlife Macro Swap: Peanut Butter Powder Version

If you’re following my Midlife Macros™ Method, this swap lowers fat and increases protein while keeping that peanut butter flavor.

Instead of:

1 tablespoon natural peanut butter

Use:

• 2 tablespoons sugar free peanut butter powder
• 1.5 tablespoons water to rehydrate

You may need an extra tablespoon almond milk to maintain similar texture.

Why this works for midlife:

• Lower fat intake on deficit days
• Higher protein per calorie
• Still balances blood sugar
• Easier to stay within daily macros

This is especially helpful for women over 40 who notice weight gain despite staying low carb and/or keto.

Classic high-fat keto recipes are not “wrong.” But in midlife, we often need a little bit more strategy.

Can I Use Almond Butter?

Yes. Almond butter works beautifully for a slightly milder flavor.

Can I Use Dairy Milk?

You can, but almond milk keeps it lower carb.

Why Didn’t My Cake Rise?

Make sure baking powder is fresh and you don’t overmix the cake batter.

Can I Make This Nut-Free?

Use sunflower seed butter and swap almond milk for coconut milk.

Why I Updated This Recipe

Ten years ago, I would have told you more fat was always better.

Today, as a certified nutritional therapy practitioner, keto coach, and life coach for women in midlife, I teach balance.

We focus on:

• Nutrient-dense whole foods
• High protein
• Moderate fat
• Intentional portions
• Long-term health

This recipe now fits beautifully into my weekly Midlife Macro meal plans inside the Sugar Free Mom Tribe community.

Because dessert isn’t the problem.

Lack of structure is. And a healthy single serving mug cake like this gives you structure.

If you’re a peanut butter lover with sweet cravings, this keto mug cake recipe is one of the easiest ways to stay on track.

It’s:

• A healthy mug cake
• A low carb mug cake
• A gluten-free mug cake
• A quick keto dessert
• A single serving solution
• Perfect for special occasions or just a random Tuesday

And whether you use natural peanut butter or peanut butter powder, you’re choosing intention over impulse.

That’s the difference.

1- Minute Sugar Free Peanut Butter Mug Cake

Print

Sugar-Free Low Carb Keto Peanut Butter Mug Cake

If you’re a peanut butter lover with sweet cravings, this keto mug cake recipe is one of the easiest ways to stay on track.

Course Dessert

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 2 servings

Calories 102kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp sugar free peanut butter powder unsweetened
• 1.5 tbsp water
• 2 tbsp coconut flour
• 1 egg beaten
• 2 tbsp unsweetened almond milk
• 1/4 tsp baking powder
• 1/4 tsp vanilla extract
• 1/2 tsp vanilla or toffee flavored liquid stevia

Optional Topping for 1 cake

• 1 tbsp sugar free peanut butter powder
• 2 tbsp heavy whipping cream
• 1/4 tsp vanilla liquid stevia

Instructions

• Mix the peanut butter powder with the water until a smooth paste. Grease 2- 8 ounce- ramekins.
• Stir in the remaining ingredients in with the peanut butter powder until well combined.
• Evenly pour the batter into the greased ramekins.

  Microwave each ramekin for 1 minute then check the center of the cake with a toothpick. If it comes out clean, let cool slightly and enjoy. If it's still slightly wet on the toothpick, microwave for another 20-30 seconds.
• To make topping simply add to a stand mixer and blend on high until desired texture or use a hand mixer to whip.
• Add desired topping once cake is cool.

  To make a layered cake as in the pictures, place some frosting on one cake, then place second cake on top of the other. Add the rest of the topping and enjoy.

Notes

3 g net carbs per 1 mug cake

This recipe was first published in June 2016 using natural no sugar added peanut butter. If you wish to use that, use 1 tbsp and remove the water in this recipe that was needed for the pb powder. 

Brenda’s Notes:

• You can bake this in the oven at 350 degrees for about 10-15 minutes or until a toothpick in center comes out clean.
• Nutrition info does not include optional topping.
• Makes this Nut Free: You can replace the unsweetened almond milk with coconut milk if desired but this will increase the calorie amount. Use sunflower seed butter to replace peanut butter. 
• To make this layered cake for 2, double the topping recipe. 

Nutrition

Serving: 1mug cake | Calories: 102kcal | Carbohydrates: 7g | Protein: 8g | Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 77mg | Potassium: 51mg | Fiber: 4g | Sugar: 1g | Calcium: 22mg | Iron: 0.04mg

The post Sugar Free Low Carb Keto Peanut Butter Mug Cake appeared first on Sugar-Free Mom.

Cannoli Keto Mug Cake

If you’ve ever found yourself craving something sweet late at night, standing in the kitchen wondering if it’s worth baking an entire cake just to satisfy that craving, this Sugar-Free Low Carb Keto Cannoli Mug Cake for Two is exactly what you need.

This recipe was first published back in 2015, and it’s still one of my most popular low-carb desserts today — which honestly makes me smile because at the time, keto mug cakes weren’t everywhere yet.

In fact, layering mug cakes into an actual “mini cake” wasn’t something I saw many bloggers doing at all back then. It was one of those why hasn’t anyone done this yet? moments.

Fast forward years later, and mug cakes are everywhere — but this one still stands out because it’s perfectly portioned, quick, satisfying, and tastes like a true Italian cannoli-inspired dessert without the sugar overload.

If you’re someone who struggles with sweet tooth cravings, blood sugar balance, or portion control — especially at night — this recipe was made for you.

Why Keto Mug Cakes Are One of My Favorite Low-Carb Desserts

I’ve been creating sugar-free, low-carb, and keto recipes for nearly two decades now, and keto mug cakes remain one of my favorite tools for long-term success.

Here’s why:

• They’re perfectly portioned desserts

• No leftovers sitting on the counter calling your name

• Quick enough to make even on a busy weeknight

• Ideal for people learning to balance blood sugar

• Great for anyone coming off my 30-day sugar elimination diet or sugar detox

Instead of baking a full cake and relying on willpower, mug cakes help you work with your biology, not against it.

This keto cannoli mug cake part is divided into 4 servings and truly fulfills that sweet tooth craving without turning into an all-night grazing situation.

And because this recipe makes two layers, it feels special — like a real dessert — not just “diet food in a mug.”

A Note on Cake Decorating (or Lack Thereof)

I’ll be honest — I am not a cake decorator.

Never have been. No ambition to become one. I care far more about taste, texture, and ingredients than whether my frosting is perfectly smooth. Give me creamy frosting, plop it on, add toppings, and I’m happy.

So if your layered mug cake looks a little rustic? Perfect. We’ll call it artisan. 😉

I feel no shame in calling myself a lame cake decorator. It’s an art and clearly a skill I have not mastered. Does it mean my cake is anything else than amazing in taste, certainly not. So I hope you can look past the flaws.

Microwave OR Oven Directions — Your Choice

One of the best parts about this sugar-free low carb cannoli mug cake is that you can make it in the microwave OR the oven, depending on what you prefer.

Microwave Directions

Perfect when you want dessert now.

• Mix the dry ingredients in a bowl

• Add the wet ingredients and whisk

• Pour into greased ramekins

• Microwave one at a time for about 1 minute each

You’ll have two small cakes ready in under 2 minutes total.

Oven Directions

Ideal if you don’t use a microwave or want a slightly firmer texture.

• Preheat oven to 350°F

• Bake for 10 minutes

• Let cool completely before frosting

Both methods work beautifully — choose what fits your lifestyle.

Coconut Flour vs Almond Flour in Mug Cakes

This recipe uses coconut flour, which behaves very differently than almond flour.

Coconut flour:

• Is more absorbent

• Requires fewer dry ingredients

• Creates a lighter, sponge-like texture

• Works well for microwave baking

Almond flour mug cakes tend to be heavier and oil-dense, and some people say a bit “grainy”, while coconut flour allows this cake to stay light — perfect for layering.

Tools to Make Low Carb Keto Mug Cake

Glass mixing bowls-Having a glass mixing bowl set of multiple sizes is really useful because they can go in the microwave or over a sauce pan of simmering water to melt chocolate or anything else. 

Shallow Quiche Ramekins– These quiche ramekins make layering a mug cake much easier as they are flatter then using a standard sized ramekin. 

Cake Decorating Turntable-If you want to decorate better than I have, it’s best to just invest in a nice turntable with appropriate spatulas for decorating. 

Cannoli Flavor Without the Sugar

Traditional cannoli filling relies heavily on sugar. This version keeps the classic cannoli flavor using:

• Almond extract

• Liquid stevia

• Creamy cannoli frosting

• Optional sugar-free chocolate chips

• Chopped pistachios (traditional for cannoli)

You can customize the frosting based on your needs — dairy-free, nut-free, or classic cream cheese-based.

Sugar-Free Frosting Options

Nutrition information does not include frosting, since you can choose what works best for you.

Popular options:

• Vanilla Cream Cheese Frosting
• Vanilla Butter Cream Frosting
• Chocolate Buttercream Frosting
• Peanut Butter Buttercream Frosting
• Cannoli Frosting

This cake is essentially a neutral low-carb base, which makes it incredibly versatile.

Why This Recipe Still Matters Today

This isn’t just a mug cake.

It’s a reminder that you don’t need to eliminate dessert to be healthy — you just need better options. Perfectly portioned desserts like this help you enjoy food while still supporting long-term health, blood sugar balance, and sustainability.

That’s why this is my favorite keto dessert recipe that has stood the test of time — and why it’s still just as relevant today as it was in 2015.

More Keto Low Carb Mug Cakes

Keto Chocolate Mug Cake

Keto Peanut Butter Mug Cake

Keto Red Velvet Mug Cake for Two

Keto Cinnamon Roll Mug Cake

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?  

Sugar Free Low Carb Cannoli Mug Cake for Two

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Sugar Free Low Carb Keto Cannoli Mug Cake for Two

Course Dessert

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 4 servings

Calories 184kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3 tbsp coconut flour
• 1 tbsp ground flaxseed
• 1/8 tsp salt
• 1/2 tsp baking powder
• 1/4 cup heavy cream
• 2 eggs
• 1/4 tsp almond extract
• 1 tsp vanilla liquid stevia (use any sweetener you prefer, here's my Sweetener guide & conversion chart)
• 1 cup Cannoli frosting
• Garnish with chopped pistachios chocolate chips

Instructions

• In a bowl whisk all ingredients together except frosting.
• Once combined well, pour mixture into two greased 7 ounce quiche ramekins.

Microwave

• Bake one at a time for 1 minute each or until toothpick in center comes out clean.

Oven

• Place cakes in a preheated 350 degree oven and bake for 10 minutes and golden brown or until a toothpick in center comes out clean.
• Allow to cool completely before frosting and decorating.

Video

Notes

Net Carbs for 1/4 the Cake: 3 grams

This recipe was first published in August 2015 and updated in June 2020. 

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 116mg | Potassium: 114mg | Fiber: 2g | Vitamin A: 120IU | Calcium: 46mg | Iron: 0.6mg

The post Sugar Free Low Carb Keto Cannoli Mug Cake for Two appeared first on Sugar-Free Mom.

Are Apples Keto Friendly?

No foods are technically “keto.” Ketosis is a metabolic state your body enters when carbs are very low.

One small apple (149 g) has about 20 g total carbs, which could use up an entire day’s carb limit for strict keto followers.

Some people following a keto diet will only allow themselves 20 grams of carb intake for the entire day so eating one small apple would not be helpful for them and may kick them out of ketosis.

However, using a small amount of apple in a recipe that makes many servings can absolutely fit into both a low-carb and midlife-macro-balanced lifestyle.

Carbs in Regular Apple Dump Cake vs. This Low Carb Version

Traditional dump cake recipes made with boxed yellow cake mix, sugar, and canned apple pie filling can easily top 55 to 65 grams of total carbs per slice, with more than 35 grams of added sugar. 

In this updated Sugar-Free Mom version, a serving made with fresh apples has 9 grams total carbs and 6 grams net carbs, and the fully keto version made with zucchini and apple pie extract drops to just 6 total and 4 g net carb per serving — all with zero added sugar. You still get that cozy, apple-pie-style comfort, just without the carb crash that usually follows.

A Simple Fall Favorite

We moved from the city to the countryside a few years ago, and it felt fitting to post this apple recipe after finding a gorgeous apple tree in our new backyard.

Like our family’s slower pace, this recipe reminds me that the best things in life are simple — just a few basic ingredients mixed in a baking dish and baked to cozy perfection.

How to Make Low Carb Apple Cake

I love easy dump cake recipes because you literally just throw all the simple ingredients together in a baking dish and bake it! Boom! Done!

This is one of our favorites at this time of year and the easiest dessert for a family.

This apple dump cake makes me happy and peaceful just looking at it. It reminds me that life can be simple,  just like simple recipes, and it’s ok. Because as long as you have your family and some essentials you can do anything.

We use fresh apples but below you will find an adaption to lower the carbs to help you fit this into your ketogenic diet.

Ingredients

To view exact amounts, see nutrition info and print recipe, please scroll to the bottom of this post to view the printable recipe card.

Coconut flour

Sunflower seed meal — nut-free, grain-free, and keeps the cake moist

Monk Fruit Allulose granular sweetener

Ground Cinnamon

Baking powder

Large eggs

Melted Butter 

Plain lactose-free Greek yogurt – I use the FAGE 5.3 oz cup for added protein and moisture

Cinnamon liquid stevia (or vanilla stevia)

Fresh apples, peeled and chopped (or zucchini for keto)

Directions (Updated Method)

Cool 10–15 minutes covered before slicing.

Preheat oven to 350 °F. Grease a 9 × 13-inch baking dish.

In a mixing bowl, whisk together coconut flour, sunflower seed meal, sweetener, baking powder, cinnamon, and salt.

In another bowl, whisk eggs, melted butter, and Greek yogurt until smooth. Add stevia drops if desired.

Pour the wet ingredients into the dry and stir until combined.

Fold in the apple mixture (or zucchini).

Spread evenly into the prepared dish.

Cover with aluminum foil and bake for 35 minutes.

Remove foil (leave center slightly exposed) and continue baking for 15-20 minutes at 350 °F, until edges are golden and the center is just set.

Enjoy hot out of the oven or room temperature with some sugar free whipped cream or add a scoop of ice cream!

How to Make this a Keto Dump Cake

To lower carbs even more:

Add ½ tsp apple pie extract to mimic baked apple flavor.This swap reduces total carbs from 10 g to 6 g and net carbs to 1 g per serving — all the comfort of apple pie without the sugar.

Replace the apples with peeled, sliced zucchini.

While it might not be the prettiest of cakes, it is a super easy dessert! Topped with a little sugar-free whipped cream, or keto vanilla ice cream, you’ve got comfort on a plate.

No need for fancy anything at this country home we are in, just as this cake needs nothing fancy to make it spectacular.

With minimal effort on your part, this apple dump cake is a reminder that the simple things in life always make for the best recipe.

Low-Carb Apple Desserts

Keto Sugar Free Apple Cake

Apple Pie Dutch Baby Pancake

Apple Cheesecake Bars

Apple Cider Donuts

Apple Poke Cake

Keto Apple Muffins with cream cheese

Baking Tips

• If the center jiggles too much at 35 minutes, raise temp to 350 °F and bake 10–15 min longer, tenting edges with foil if needed.
• The cake will continue to set as it cools.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat slices briefly in the microwave or oven to restore that just-baked texture.

Brenda’s Notes:

I use an apple corer-peeler tool to make prep quick and even.

If you don’t have Monk Fruit Allulose, check my Sweetener Conversion Chart to adjust another sugar-free sweetener.

The Greek yogurt keeps the cake moist and adds protein — no need for heavy cream in this version.

For a fall twist, sprinkle the top with a little sugar-free cinnamon “crumble” before baking..

UPDATED October 2025: This recipe originally used 1 cup coconut flour and 1/2 cup butter. I decided to perfect it since many commenters were saying it was dry. I added Greek yogurt to increase the protein and reduced the butter, below you have options to make it keto using zucchini instead.

Gluten Free Low Carb Apple Dump Cake

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Keto Low Carb Apple Dump Cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 servings

Calories 153kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup coconut flour
• 1/2 cup sunflower seed meal or almond flour
• 1/2 cup Monk fruit Allulose brown sweetener
• 1 teaspoon cinnamon
• 1 tsp apple pie spice
• 1.5 teaspoons baking powder
• pinch salt
• 6 eggs beaten
• 5.3 ounce plain Greek yogurt
• 6 tbsp butter melted, cooled
• 1 teaspoon cinnamon liquid stevia or see notes above
• 4 cups apples Gala or Fuji, peeled, cored, sliced or zucchini see notes in post above
• 1/2 tsp apple pie extract optional if using zucchini

Instructions

• Preheat oven to 350 °F. Grease a 9 × 13-inch baking dish.
• In a mixing bowl, whisk together coconut flour, sunflower seed meal, sweetener, cinnamon, apple pie spice, baking powder, and salt.
• In another bowl, whisk eggs, melted butter, and Greek yogurt until smooth. Add stevia drops if desired. Pour the wet ingredients into the dry and stir until combined.
• Fold in the apple mixture (or zucchini).
• Spread evenly into the prepared dish.
• Cover with aluminum foil and bake for 35 minutes.

  Remove foil (leave center slightly exposed) and continue baking for 15-20 minutes at 350 °F, until edges are golden and the center is just set.
• Cool 10–15 minutes covered before slicing.
• Enjoy with some sugar free whipped cream!

Notes

This recipe was first published in Nov. 2015. Midlife Macro Method™ Approved!

6 grams net carbs using apples

For Keto, swap apples with zucchini;

Calories: 141

Carbs: 6 g

Protein: 6 g

Fat: 11 g

Fiber: 2 g

Net Carbs: 4 g

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 48mg | Potassium: 78mg | Fiber: 3g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.1mg

The post Perfect Gluten Free Low Carb Apple Dump Cake Recipe appeared first on Sugar-Free Mom.

Why you will love this Keto Chocolate Pumpkin Mousse Cake

This fantastic low carb pumpkin mousse dessert combines all the flavors of fall—creamy pumpkin pie spice, smooth whipped heavy cream, and rich chocolate—layered together into a silky mousse cake.

It’s perfect for pumpkin lovers, anyone following a keto lifestyle, or if you’re looking for an easy keto dessert that feels indulgent while still helping you balance blood sugar and keep net carb count low.

Each slice is filled with nutrient-dense whole foods, healthy fat, and low-carb sweetness, making it a great option for those following a keto diet, low carb dessert plan, or even looking for recipes that fit into a meal plan for portion control.

Chocolate Pumpkin Mousse Cake

This layered mousse chocolate cake looks like it came straight out of a bakery, but the truth is it’s incredibly simple to prepare. The tasty crust comes together quickly in the food processor with basic ingredients like sunflower seeds, cocoa powder, and butter. 

Then the pumpkin pie filling and mousse layers are whipped in a stand mixer until smooth and fluffy. Whether you’re making this for the fall season, Thanksgiving, or a holiday party, it’s guaranteed to be a crowd-pleaser.

November has always been a special month for me. Not only do I love the fall season, I love everything leading up to preparing for Thanksgiving. It also just so happens to be my birthday right before Thanksgiving this year and for sure this is one of the cakes I will be serving!

Why No Bake Desserts Work

I’ve always loved no bake recipes because they save time and eliminate stress. They’re the best part of holiday baking for me—make-ahead, easy to prep, and always a hit.

Whether I’m whipping cream to soft peaks or stiff peaks with my mixing bowl and stand mixer, no bake desserts like this one turn out beautifully every time.

Plus, no bake treats stay fresh and hold their shape, so you can prepare this in advance and focus on enjoying time with family.

• Keto coach & sugar detox coach approved – fits into any sugar-free lifestyle.
• Uses low carb sweetener options like stevia or monk fruit—zero calories and no sugar crash.
• Perfect for anyone with a sweet tooth who still wants portion control.
• A delicious dessert that looks impressive, yet uses simple ingredients and exact measurements you can trust.

Flavored liquid stevia can be hard to find in any local health store, they just don’t seem to carry anything but plain or vanilla. I use Amazon for all my flavored stevias. 

This Keto Pumpkin Mousse recipe is one of my favorite recipes from my 3rd book collection of fall favorites, and it’s perfect for sharing with family during the fall season.

Whether you’re a lifelong fan of pumpkin, following a 30-Day Sugar Elimination Diet, or just need a fantastic dessert for the holidays, this one will not disappoint!

More No Bake Keto Pumpkin Recipes you might like:

• Pumpkin Cheesecake Truffles
• No Bake Peppermint Cheesecake Pie
• No Bake Peanut Butter Mousse Pie

 Keto Chocolate Pumpkin Mousse Cake

Print

Sugar Free Keto Chocolate Pumpkin Mousse Cake

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 12 servings

Calories 374kcal

Author Brenda Bennett/ Sugar Free Mom

Ingredients

No Bake Crust

• 1/2 cup unsweetened shredded coconut
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sunflower seeds unsalted, raw
• 1/4 cup salted butter
• 1 tsp chocolate liquid stevia (or your favorite low-carb sweetener sugar substitute or monk fruit sweetener) I do not recommend granular low carb sweetener which can cause a grainy texture in no bake keto cheesecake and any no bake keto pumpkin dessert recipes.

Pumpkin layer

• 8 ounces full fat cream cheese softened
• 4 ounces unsweetened pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (whipped to stiff peaks)
• Pinch of salt
• 1 tsp pumpkin liquid stevia

Chocolate Layer

• 1/2 cup unsweetened cocoa powder
• 4 ounces cream cheese softened
• 1.5 cups heavy whipping cream
• 1 tsp chocolate liquid stevia
• Optional toppings: sugar-free chocolate shavings or chocolate chips

Instructions

• Make the crust: Place all crust ingredients into the food processor and pulse until well combined. Spread evenly into a 9-inch springform pan, pressing firmly into the bottom of the pan.
• Pumpkin mousse layer: In the stand mixer, combine softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, salt, and pumpkin stevia. Blend well. Slowly add the heavy cream and whip until thick, fluffy, and smooth (about 5 minutes). Spread the pumpkin mixture evenly over the crust.
• Chocolate mousse layer: Rinse your mixing bowl. Add softened cream cheese, cocoa powder, and chocolate stevia. Blend until smooth. Add heavy cream and whip until thick and creamy. Spread evenly over the pumpkin layer.
• Top with chocolate shavings or whipped cream. Chill 2–3 hours or overnight for best results.

Video

Notes

5 g net carbs

This recipe was first published in November 2016 and updated with video in November 2019.

Nutrition

Serving: 1slice | Calories: 374kcal | Carbohydrates: 9g | Protein: 3g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 41mg | Sodium: 127mg | Potassium: 116mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1970IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Sugar-Free Low Carb Keto Chocolate Pumpkin Mousse Cake appeared first on Sugar-Free Mom.

What is Tres Leches Cake?

A traditional Tres Leches cake recipe is as type of sponge cake or butter cake using 3 kinds of milk to soak the cake in, typically evaporated milk, sweetened condensed milk and heavy cream.

Perfect for a special occasion, like Cinco de Mayo, which is May 5th!

Although my version is low carb and sugar free vanilla sponge cake, my keto recipe takes on the traditional with a vengeance!

It’s moist texture combined with our keto cream recipe then topped with some amazingly delicious sugar free whipped cream, you will impress even the non low carb friends and family in your life!

Carbs in Traditional Tres Leches

According to the app Cronometer, one slice, about 124 grams of Trader Joe’s Tres Leches cake has 29 grams of carbs with 360 calories!

That is way too many carbs if you’re on a keto diet or even low carb diet as a spike in blood glucose will surely follow then a crash and more cravings. Don’t give in to temptations at the market, make it at home where you can control the ingredients!

Carbs in our Keto Tres Leches

This beautiful new recipe will curb your sweet tooth for sure and it’s has just 5 total grams of carbs!

If you follow net grams of carbs, the dietary fiber is 2 grams so that makes this keto tres leches cake just 3 g net carbs per slice!

All the rest of the nutritional information is on the printable recipe card at the bottom of this page. 

Low Carb Keto Tres Leches Cake

With an airy light texture despite the top of the cake being soaked in delicious milk and cream, it’s oozing pockets of cream that spill out when sliced, is nothing less than spectacular!

Many low carb cakes are often made with almond flour, but since my youngest son has a tree nut allergy, I very rarely use almond flour. My favorite option is coconut flour. 

While it does take some time to learn to bake with coconut flour, you would be surprised at how much lighter of a cake you’ll get as opposed to using almond flour.

I’m sure many of you have been burned by one to many recipes using coconut flour that truly just made you think you hated coconut flour, but honestly it was probably the recipe itself.

If the recipe using coconut flour doesn’t have enough liquids to support its absorbent nature, baked goods will be dry. 

Don’t believe me? Look at the comments for these amazing Chocolate Chip Muffins! 

Coconut Flour Cake

If the look of this doesn’t get you excited I’m not sure what will.

Although it’s got a coconut flour base that’s not even a factor in flavor, especially if you’re not a fan of coconut.

It’s just a slight hint, the overwhelming flavor of the cream mixture is all you will notice upon each soft milky bite.

Seen here topped with my Sugar Free Cannoli Frosting and some chocolate chips for a bit of color.

You want to see those holes, don’t feel like you made a mistake in baking it. The holes hold all that creaminess!

If I were trying to impress company that weren’t accustomed to sugar free low carb desserts, this is the one I’d make. It’s fool proof and perfect.

Make this for your next family and friends get together and you will impress them beyond belief!

AND I would know this because NONE of my family is low carb and sugar free BUT me, so I brought it, they tried it and they loved it, even the picky hubby of mine! Rave reviews!

Can I swap the milk and cream?

If you want to swap the coconut milk with regular milk, or another milk of choice, that works too. If you don’t have Half & Half or prefer not to use it, you can use all heavy cream instead.

I also have my keto condensed milk recipe that would also be a good replacement of the Half & Half and heavy whipping cream. 

More Keto Cinco de Mayo Recipes

Pico de Gallo

Best Guacamole

Restaurant Style Salsa

Chicken Carnitas

Cheesy Taco Shells

For Real Tortillas

Taco Tortilla Chips

Sugar Free Tres Leches Cake (Low Carb, Keto, Nut Free) 

Print

Sugar Free Low Carb Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 slices

Calories 233kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1 cup Monk Fruit Allulose sweetener divided or other granulated sugar free substitute
• pinch salt
• 6 eggs separated
• 1/2 cup melted butter cooled
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1/2 cup unsweetened coconut milk or see notes above to swap
• 1/2 cup Half & Half see notes above to swap
• 1/2 cup heavy cream see notes above to swap
• optional: 1/4 cup Brandy
• 2 cups Sugar Free Cannoli Frosting

Instructions

• Preheat oven to 375 degrees F.
• Line a 9 inch spring form pan with parchment paper.
• Whisk the dry ingredients together; coconut flour, baking powder and 1/2 cup sweetener together in a large bowl. Set aside.
• Place the egg whites into a stand mixer or mixing bowl and use an electric mixer, with the remaining sweetener and blend until stiff peaks form.
• In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
• Fold the coconut flour mixture into the egg yolk mixture.
• Gently fold in the stiffened egg whites in small batches into the coconut flour until a smooth batter forms.
• Pour batter into pan and bake for 25-30 minutes until golden brown. Set aside to cool for about 20 minutes, do not remove from the pan.
• Take a skewer stick and poke holes in cake about half way, but not all the way to the bottom of the pan so the cream doesn't leak out.
• In another medium bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
• Pour this milk mixture over the cake into all the holes. Allow to stand for 30 minutes.
• For best results, cover with plastic wrap and refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
• Frost before serving and enjoy with fresh berries of desired!
• Store leftovers covered in the fridge or an airtight container for up to 7 days. 

Video

Notes

This recipe was first published in August 2015 and updated with video in June 2019.

This cake makes 12 slices and one slice has 3 g net carbs.

Nutrition Info INCLUDES frosting because you NEED it, can’t make the cake showing holes on top.

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 5g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 135mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.6mg

The post Sugar Free Low Carb Keto Tres Leches Cake (Nut Free) appeared first on Sugar-Free Mom.

Keto Low Carb Tiramisu Cake Roll

When you’re looking for an impressive dessert for family and friends who might not be sugar free or low carb, this is the one that will surprise all of them!

The chocolate cake has a light and airy texture and every single bite is creamy and delicious with all the flavors of a traditional tiramisu dessert without all the trouble of one.

If you’re looking at this and have never made a chocolate cake roll before you might be a little intimidated as I was once.

I’ve had plenty of trials with this recipe, but this final version is the one that will make anyone have success.

Our low-carb tiramisu cake roll makes 12 large slices in this delicious recipe and one slice has just 7 total grams of carbs or 3 g net carbs.

All the nutritional information is on the full printable recipe card at the bottom of this page. 

Classic Tiramisu

While this keto cake roll is not an authentic tiramisu classic Italian dessert, the delicious cream mascarpone mixture and keto coffee syrup resemble this classic dessert. 

Obviously a low carb tiramisu recipe for a cake roll will exclude high-carb ingredients like refined wheat flour, all purpose flour and refined sugar, you can still enjoy this favorite dessert on a keto diet or low carb diet.

I can’t say it will taste exactly like the real thing, but it will be decadent, delicious dessert and a perfect show stopping recipe for special occasions.

Cake Rolls

Let’s be honest though, it takes a bit of time to assemble something like this, while the baking of the cake itself takes as little as ten minutes.

The cooling time and chilling time takes a bit more longer than a traditional recipe for a cake, but the outcome is well worth the work.

Nut Free Cake Roll

My youngest has a tree nut allergy but also really just hates anything that has coconut flavor. Hiding it has been my goal as a low carb recipe developer since I can’t use almond flour in family keto recipes.

A product you may have never heard of before that is in this recipe is psyllium husk powder. The seeds themselves are indigestible, but are processed into powder for easier consumption. 

They are a wonderful source of dietary fiber, but here in this recipe, I’m using it to help the sponge cake layers itself not break when rolled, which happened 4 other times I tried making it. 

Ground psyllium seed husk helps bind moisture and makes keto version breads less crumbly so after seeking  advice of my friend from Low Carb So Simple I added just a little and success happened.

Sugar Free Chocolate Ganache

The detailed instructions below are quite simple really, bake the cake in 10 minutes, roll while warm, allow to cool completely, add coffee syrup and creamy filling, roll back up, chill it a while then add the sugar free chocolate ganache over the top. 

Here’s a simple 3 ingredient sugar free Chocolate Ganache that doesn’t even use cold heavy cream.

The cooling and chilling are what take the longest time than anything else in this keto tiramisu dessert cake roll recipe.

I actually made this for Easter with all my extended family and it was a huge hit with all of them who are not sugar free and low carb. My kids loved it, even the littlest with the tree nut allergy. He said with a mouthful of cake, “THIS IS SO DELICIOUS MOMMY!”

I think he has no idea coconut flour was in it and I will never tell!

More Keto Tiramisu Recipes

Keto Tiramisu Mug Cake

Keto Tiramisu Ice Cream

Sugar Free Low Carb Tiramisu Cake Roll

Print

Sugar-Free Low Carb Chocolate Tiramisu Cake Roll

Course Dessert

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 148kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cake

• 1 ounce 85% dark chocolate or sugar free chocolate
• 1/3 cup Coconut Flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Psyllium Husk
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 eggs room temperature
• 1 tbsp instant espresso powder
• 1/2 cup Monk Fruit Allulose confectioners sweetener
• 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit

Coffee Syrup

• 1/4 cup water
• 1 tbsp coffee strong, cooled
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

Mascarpone Filling

• 4 ounces mascarpone cheese or cream cheese
• 2 tbsp coffee cooled
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
• 1/2 tsp coffee extract or vanilla extract
• 1/4 cup heavy whipping cream

Chocolate Ganache

• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

US Customary – Metric

Instructions

Cake

• Preheat oven to 375 degrees F.
• Line a large baking sheet with parchment paper and grease. Set aside.
• Chop the chocolate by hand or in a food processor until fine crumbs.
• Add the remaining dry ingredients into the food processor and blend until combined.
• In a stand mixer or large bowl using an electric mixer, add the eggs and remaining ingredients for the cake and blend until combined.
• Slowly pour in the dry ingredients into the wet and blend until all incorporated.
• Remove immediately and add a sprinkle of cocoa powder over the cake.
• Bake in preheated oven for 10 minutes.
• Remove immediately and add a sprinkle of cocoa powder over the cake.
• Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
• Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
• Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
• Once cooled, unroll carefully. Set aside.

Coffee Syrup

• In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.

Mascarpone Filling

• Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
• Roll cake back up, cover with parchment and refrigerate for at least 2 hours.

Ganache

• Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
• Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
• Allow to chill for 3 hours or overnight before serving.

Storage

• Storage: Cover cake roll with plastic wrap and keep refrigerated for up to 7 days. You can also wrap individual pieces or store in an airtight container and freeze for up to 3 months. 

Video

Notes

Net Carbs: 3 g

If you’d like to change out the low carb sweeteners I used, please see my Sweetener Guide & Conversion chart. 

This recipe was first published in April 2016 and updated with video and content April 2019.

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 139mg | Potassium: 59mg | Fiber: 4g | Sugar: 1g | Vitamin A: 246IU | Calcium: 25mg | Iron: 0.4mg

The post Best Sugar-Free Low Carb Keto Tiramisu Cake Roll appeared first on Sugar-Free Mom.

Low-Carb Carrot Cake Cheesecake

Even if you’re not much of a baker, you can make this lovely low carb, but traditional cake for a special occasion, like Easter!

It’s not as hard as you might think, but does take some prep work to prepare the cheesecake layer first then bake the regular carrot cake to place on top. This is our favorite cake for the Spring!

This flavorful keto carrot cake is everything you need to make any occasion special and it’s an allergy friendly cake! No almond flour or any nuts unless you want to add some on top of the whole cake to decorate when serving. 

A layer of sugar-free cheesecake and a layer of the best low carb carrot cake you will ever have, all covered with sugar-free cream cheese frosting!

Friends and family will be shocked when they taste this keto recipe and certainly won’t believe this delicious carrot cake is a Healthy Low Carb, Gluten Free, Sugar-Free Cake!

Keto CHEESECAKE

I’d never call myself a baker. I’m certainly not much of a cake decorator. It doesn’t come easily to me and I struggle with making my favorite desserts pretty.

This sugar-free carrot cake has been on my mind to make for a long time, hubby loves carrot cake and I love cheesecake. 

When I looked around on Pinterest for cakes similar to what I wanted to make, I saw this beautiful Carrot Cake Cheesecake Cake from Shugary Sweets and it inspired me to finally get a sugar-free low carb version done!

I adapted my Carrot Cake Mug Cake recipe and one of my cheesecake recipes to create this beauty. I made this for Easter a few years ago and no one could believe it was low carb!

Best Keto Carrot Cake Recipe

The best part about this luscious low-carb keto carrot cake cheesecake is that even days later kept in the fridge, the carrot cake never became dried out!

All the cheesecake and keto cream cheese frosting kept it as perfect as the first day we ate it and I’m talking up to 5 days later, we still loved it!

But some of you are thinking you can’t have carrots on a keto diet, right? Wrong. There is only a ½ cup of shredded or grated carrot in this entire cake which has 12 servings. That is a very small amount of carrots for a whole

Now if you ate a ½ cup of real carrots that may spike your blood sugar, but in a serving of this keto-friendly carrot cake recipe you are getting less than a tablespoon. I don’t think we should not enjoy certain foods just because we are living a keto lifestyle. 

The inside of this delicious keto carrot cake recipe does not contain nuts. Only the top has nuts on the frosting to decorate it, which is completely optional.

So if you have a nut allergy in the family like my youngest child does the nuts on top can be eliminated and you’ve got a beautiful allergy friendly classic carrot cake for anyone!

Carbs in Traditional Carrot Cake

According to the app Cronometer that I use, once slice of carrot cake with cream cheese frosting from Trader Joe’s has 45.9 grams of carbs and 35 grams of regular sugar.

This is too high for anyone on a ketogenic diet as it will definitely kick you out of ketosis.

How to Make Low Carb Carrot Cake

To view exact measurements of the simple ingredients listed and see nutrition info on recipe card, please scroll to the bottom of this blog post.

Cheesecake

cream cheese, room temperature

sour cream

heavy cream

vanilla liquid stevia

vanilla extract

Low Carb Confectioners sweetener

salt

eggs

Carrot Cake

large eggs

heavy cream

avocado oil or melted coconut oil

lemon juice

vanilla liquid stevia

coconut flour

grated carrot 

coconut, shredded, unsweet

ground flaxseed

Brown Sugar Sub 

Allspice or use a combination of cinnamon nutmeg, cloves

baking powder

baking soda

salt

Cream Cheese Frosting

cream cheese, softened or mascarpone cheese

heavy cream

vanilla liquid stevia

pinch salt

Instructions

Cheesecake

Preheat oven to 325 degrees F.

Place the wet ingredients- cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.

Add one egg at a time and blend until well incorporated.

Pour the batter into a greased or parchment paper lined 9 inch spring form pan

Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.

Bake 45 minutes until golden but still jiggly in the center.

Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

Preheat oven to 350 degrees.

Place the first 5 ingredients into a stand mixer or add to a large mixing bowl with electric hand mixer and blend until combined.

Add the remaining ingredients and blend until combined.

Pour cake batter into a greased 9 inch spring form pan

Bake for 30-35 minutes or until a toothpick in center comes out clean.

Allow to cool 1 hour.

Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

Remove spring form from around each of the cake pans.

Place the cheesecake onto serving platter.

Lay the carrot cake on top of the cheesecake.

Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.

Keep refrigerated until serving.

How To Store

You can cover the entire cake with plastic wrap and place in the fridge or for portion control, you can slice into individual servings and wrap each slice in plastic wrap then store pieces in an airtight container like a ziploc bag.

Low-Carb Sweetener Options

Keto sweeteners are not all the same and different ones are required for different low-carb flours and keto cakes. Amount of sweetener needed for each low carb dessert will also vary.

I prefer liquid stevia or liquid Monk Fruit when making keto treats that don’t need any baking. Just a little bit of liquid stevia or monk fruit goes a long way and is never grainy especially in cheese cake recipes.

If you don’t like stevia or use it I can tell you my hubby is not a fan, but I can promise you he tasted no aftertaste whatsoever! He was in love with this cake!

Please use whatever sweetener you like but only use a small amount and taste it before adding more.

You can always add more but never can take any away once it’s been added. The cheesecake layer can be tasted before adding the eggs and you can do the same for the carrot cake and frosting.

Here’s my sweetener guide and conversion chart to help with the differences between liquid, granular and confectioner sweeteners.

Brenda’s Best Tips

My number one top tip is to please weigh your measurements with the dry ingredients which can tend to be different when using cup measurements. Weight measuring is the only accurate way to get the best results and best texture.

There are natural sugars in the dairy products and carrots which is where the sugar grams are coming from.

Cream cheese frosting could be reduced by half if you decide to only frost the top of the cake as opposed to all around the sides as I did.

Crushed pecans on top are optional and not included in the nutrition information.

More Easter Keto Dessert Recipes

Chocolate Easter Nests

Peanut Butter Easter Eggs

Cookie Dough Easter Eggs

Sugar Free Jello Eggs

Peanut Butter Caramel Easter Eggs

Caramel Easter Eggs

Keto Carrot Cake Cheesecake

Print

Low Carb Keto Carrot Cake Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cheesecake

• 16 ounces cream cheese softened
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1 tsp vanilla extract
• 1/2 cup Monk Fruit Allulose Confectioners sweetener
• 1/4 tsp salt
• 2 eggs

Carrot Cake

• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup oil
• 1 tsp lemon juice
• 1 tsp vanilla liquid stevia
• 1/2 cup coconut flour
• 1/2 cup carrot grated
• 1/2 cup coconut shredded, unsweet
• 1/3 cup ground flaxseed
• 3/4 cup Monk fruit Allulose Brown Sugar Sub or Sukrin
• 1/2 tsp Allspice or use a combination of cinnamon nutmeg, cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Cream Cheese Frosting

• 16 oz cream cheese softened or mascarpone cheese
• 1/3 cup heavy cream
• 1 tsp vanilla liquid stevia
• pinch salt

US Customary – Metric

Instructions

Cheesecake

• Preheat oven to 325 degrees F.
• Place the cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.
• Add one egg at a time and blend until well incorporated.
• Pour the batter into a greased spring form pan.

  Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
• Bake 45 minutes until golden but still jiggly in the center.
• Allow to cool then refrigerate for 2-3 hours or overnight.

Carrot Cake

• Preheat oven to 350 degrees.
• Place the first 5 ingredients into a stand mixer and blend until combined.
• Add the remaining ingredients and blend until combined.
• Pour batter into a greased

  9 inch spring form pan.
• Bake for 30 minutes or until a toothpick in center comes out clean.
• Allow to cool 1 hour.
• Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.

Assemble

• Remove spring form from around each of the cake pans.
• Place the cheesecake onto serving platter.
• Lay the carrot cake on top of the cheesecake.
• Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake  and add a sprinkle of chopped nuts if desired.
• Keep refrigerated until serving.

Video

Notes

 5 g net carbs per slice

 

This recipe was first published in April of 2017 and with updated content and video in February 2019.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 8g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 506mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 1.1mg

The post Best Low Carb Keto Carrot Cake Cheesecake (Nut Free) appeared first on Sugar-Free Mom.

​Sugar Free Keto Red Velvet Mug Cake Recipe

Valentine’s Day will soon be here and if you love chocolate like I love chocolate you are all ready wondering what delicious indulgence you can enjoy with your love.

Being sugar-free doesn’t mean living a life without chocolate or dessert! 

A sustainable sugar free life style is one that most certainly includes keto desserts and chocolate, just made at home where you can control the ingredients and the sweetness level.

If you’ve got a sweet tooth, this quick single-serving cake will satisfy those sweet cravings. Since it’s not a whole cake, you won’t be able to go back for another serving so this is portion control at it’s finest. 

Carbs in Traditional Red Velvet Cake

A regular red velvet cake made with all purpose flour or wheat flour, is often also made with vegetable oil which is highly inflammatory in the body.

Also it usually adds red dye which is banned in many countries because of its known harmful effects in the body.

​According to the app Cronometer, one serving of red velvet cake cupcake without frosting has 15 grams of carbs and a molten lava cake from Publix has 30 grams of carbs.

Either option is still too high for anyone following a ketogenic diet. That amount is going to kick you out of ketosis and cause sugar cravings. 

​Make this popular cake flavor using our low carb keto recipe below for a lot less carbs and no added sugar!

Carbs in our Low Carb Red Velvet Molten Lava Mug Cake

​Red velvet fans will love our low carb keto version just as much knowing the main ingredients are all natural ingredients which won’t cause your blood sugar to spike or cause cravings or ill side effects.

​Our keto red velvet mug cake mix makes two molten lava mug cakes and each one has just 4 g net carbs. The printable recipe card has all the nutritional information at the bottom of this page.

We use natural food coloring to make that beautiful red color or you could also use beetroot powder for the same effect.  

Low Carb Diet for Weight Loss

My hubby has finally after years of resistance taken on a lower( ish ) carb diet, and since the New Year has successfully lost almost 10 pounds.

I couldn’t be more happier he is now taking care of himself after many years of prompting, coaxing, pleading, and well, of course some nagging. But it’s because I love him and want him to live a long life with me!

While he’s feeling better because he’s lowered the total carbs daily, he is also not spiking his blood sugar levels which is helping him lose some weight. 

Yes I am rewarding his efforts with red velvet cake and chocolate.

My momma always told me the way to a man’s heart is his stomach, and 19 years later I am still doing just that, but at least this time, it’s a guilt free and without unhealthy consequences. 

Low Carb Sweetener Options

​I chose liquid Monk Fruit in a chocolate flavor to enhance the chocolate in this recipe. The one teaspoon equals about a 1/2 cup regular sugar in sweetness.

Here’s my Sweetener Guide & Conversion chart to help you decide on another low carb sweetener to use and how much.

You will see on my conversion chart I do not list any artificial sugar alcohol sweeteners like Maltitol or Sorbitol because artificial sweeteners cause great GI distress in many people. 

If you’ve ever eaten one too many of any store bought sugar free sweet treat like Russel Stover’s and have been in the bathroom with the runs, you know exactly what I’m talking about. I never want to experience that ever again so that’s why I’ve been using all natural sugar free sweeteners since 2008.

My best advice for changing sweeteners in my recipes is to start with just a little bit then taste and adjust since you can always add more if needed but you can’t take it away once added. 

​More Keto Mug Cake Recipes

Cannoli Mug Cake

Tiramisu Mug Cake

Chocolate Peanut Butter Mug Cake

Sugar-Free Red Velvet Molten Lava Mug Cake

Print

Sugar-Free Red Velvet Molten Lava Mug Cake

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 2 cakes

Calories 140kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp coconut flour
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 cup unsweetened almond milk or coconut milk or heavy cream for tree nuts allergy
• 2 large eggs room temperature
• 1/4 tsp vanilla extract
• 1 tsp chocolate liquid stevia or favorite sugar-free sweetener that equals1/2 cup
• few drops of natural red food coloring or beetroot powder
• 2 tbsp sugar-free chocolate chips divided in half or 85% dark chocolate bars

Instructions

Microwave Instructions

• Whisk the coconut flour, cocoa powder, salt and baking powder together.
• In another bowl whisk the milk, eggs, vanilla extract, stevia and natural food coloring.
• Add the dry ingredients into the wet and stir until combined.
• Adjust food coloring to the redness you desire.
• Spray two 1-cup ramekins or microwave-safe mug with avocado oil cooking spray.
• Pour batter evenly into each dish.
• In the center of each batter, insert the sugar free chocolate chips.
• Microwave one cake at a time. Cooking time may vary depending on your microwave. I microwaved mine for about 1 minute, 30 seconds. If the top of the cake looks wet continue to microwave in 30-second intervals until the cake bounces back when you touch it on top.
• Enjoy warm right from the dish!

Oven instructions

• Pre-heat oven to 350⁰ degrees F, fan forced.
• Pour the batter into the two greased ramekins and bake for 10-15 minutes until the top has set but still jiggles. (Baking time will depend on the size and shape of your ramekin)
• Sit aside for five minutes out of the oven.
• Serve with sugar free whipped cream and berries, or low carb ice cream, or this sugar free cream cheese frosting. 
• Storage: These Lava Cakes will need to be eaten straight away and do not store well. You can refrigerate but you will loose that gooey chocolate center. 

Notes

 4 g net carbs

This recipe was first published in January 2016.

Nutrition

Serving: 1mug cake | Calories: 140kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 378mg | Potassium: 171mg | Fiber: 4g | Sugar: 1g | Vitamin A: 270IU | Calcium: 72mg | Iron: 1mg

The post Sugar Free Low Carb Keto Red Velvet Lava Mug Cake appeared first on Sugar-Free Mom.

Low Carb Custard Lemon Cake Recipe

If you love creamy custard and you love all things lemon, you will love this easy lemon cake made in the slow cooker or oven directions provided below!

This combo of custard plus cake textures will rock your boat! Lemon lovers should look no further, this is full of lemony, zesty flavor, but even if you’re not much into lemon you can easily adjust the amount used in this recipe to your liking!

If you’ve never made a dessert in a crock pot, welcome to a whole new world you will soon fall in love with! If you can accept a free form style of dessert, using the slow cooker is the way to a stress free dessert experience!

Carbs in Traditional Custard Cake

According to the Cronometer app I use, 100 grams or one serving of custard cake that uses regular sugar has 54.2 grams of carbs and 370 calories. That is a blood sugar spike instantly after eating it.

​Our keto version of custard cake has 191 calories and just 3 grams of carbs for one serving plus 2 grams dietary fiber so that is just 1 g net carbs.

Much better for those of us on a keto diet or low carb diet and being careful of raising blood sugar. The full nutritional information is at the bottom of this blog post in the recipe card. 

How many carbs should I eat on Keto?

​Balanced blood sugar is an important part to pay attention to if you are working on weight loss.

Whether you follow a ketogenic diet or not, if you spike your blood sugar eating high carb and sugar foods, you stop your bodies ability to tap into it’s own fat stores to lose weight.

High blood sugar means fat storage.

I recommend to my coaching clients to eat no more than 40-50 total carbs per day if you are on a low carb diet and 20-30 total carbs per day on a keto diet. 

How much fat should I be eating to lose weight?

​Each person is different and there is no one size fits all that works for everyone. A keto diet also does not mean you need to eat a high fat diet.

If you haven’t been successful losing weight on a traditional keto diet eating 70% fat, try reducing it to 60% or 50% daily fat intake a few days a week which may help budge your weight loss.

That’s exactly what I needed to do in my own life in order to get the needle to move in the right direction.

I even created a course called Stall Busters which provides you 4 weeks of meal plans plus a weekly quiz that accesses your progress and recommends meal plans that I provide with 50%, 60% and 70% fat intake. 

Slow Cooker Keto Custard Cake

Crock Pots or slow cookers, whatever you like to call them, are awesome to use for savory meals any time of the year.  

But once you venture to the dessert side, you will be surprised at how quickly you will be hooked to making a slow cooked low carb dessert for friends and family.

As long as you’re not looking for a perfect looking cake, neat and tidy kind of cake and you’re more interested in delicious recipes with simple ingredients, this tasty treat is perfect for family and/or company. This is a perfect dessert in the crock pot!

Dump the cake batter, make sure it’s plugged in, cover and set! Come back in a few hours for some delicious custard cake with the perfect balance of bright lemon flavors!

Coconut is Not a Nut

My youngest child, who is quite the coconut hater, can’t tell this slow cooker cake is made with coconut, and that has been what has driven me to continue to persevere with coconut flour.

Youngest has a tree nut allergy so very often I’ve got to make low carb recipes using coconut flour as opposed to almond flour. Often he can detect it and makes complaints. But not this year folks, not this year. I am winning 5 out of 5 thus far!

I’d like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.

My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It’s like a peach with a pit. 

The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.

While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

I’ve made a Chocolate Tiramisu Cake Roll, Low Carb Cheddar Sausage Bagels, Tiramisu Mug Cake  Low Carb Banana Cream Pie Cupcakes and now this and he’s had no idea!

Easy Slow Cooker Keto Cake

The texture of the cake is amazing!

It tastes like a custard, but it is formed like a cake! Easy to make, no oven required! Set it and forget it!

Top with some sugar free whipped cream and a few berries and call it a day!

Can I swap the sweetener used?

You can substitute the Swerve sweetener with another sugar free sweetener of choice, but often other brands are sweeter so I would either use 1/4 cup of something else or eliminate the lemon stevia.

If you don’t want to use any sweetener that contains erythritol, you could swap the Swerve sweetener I used with this Monk Fruit Sweetener that also includes Allulose in it’s blend and no erythritol. 

Here’s my Sweetener Guide & Conversion Chart.

Can I swap the heavy cream?

You could even use canned coconut milk in place of the heavy cream and make it dairy free. I don’t recommend using unsweetened almond milk and it doesn’t have enough fat to make this cake custard like in texture. 

Can I swap the lemon?

If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup or you could even swap it with lime juice if you prefer. 

If you’re not much of a fan of lemon than perhaps you’d like my Crock Pot Fudge.

Can I swap the coconut flour with almond?

​I get asked this question almost daily and the short answer is no they can’t be swapped, at least not with the same amount. Coconut flour is dense and needs more liquids and eggs.

About 1/4 cup of coconut flour is equal to about 1 cup almond flour. 

I would still recommend using coconut flour as you really will not detect a coconut flavor because the lemon is a strong flavor and takes over in this lemon cake. 

Can I make this in the oven instead?

Yes if you don’t want to use the slow cooker, you could bake this in the oven instead.

I’d recommend preheating your oven to 325 degrees and greasing a 9 by 13 baking dish.

Follow the instructions and pour the batter into the greased baking dish. Baking time will vary depending on whether you have a gas or electric oven. 

If you have an electric oven bake for 30 minutes or until the center is puffed and a toothpick in center comes clean. If you have a gas oven you may need to bake 5-10 minutes longer. 

More Keto Lemon Desserts

​Sugar Free Lemon Cream Pie

Sugar Free Lemon Meringue Pie

Lemon Keto Cheesecake Mousse

Low Carb Lemon Cheesecake Jars with Lemon Cookie

Keto Lemon Pound Cake

Keto Sugar Free Lemon Curd Parfaits

Magic Custard Cakes

Italian Keto Lemon Layer Cake

Lemon Cottage Cheese Fluff

Slow Cooker Keto Lemon Custard Cake Recipe

Print

CrockPot Blueberry Lemon Custard Cake

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12

Calories 186kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 eggs separated
• 1/2 cup Coconut Flour
• 2 tsp lemon zest
• 1/3 cup lemon juice or see notes above
• 1 tsp lemon liquid stevia
• 1/2 cup Monk Fruit Allulose confectioners sweetener or see notes above
• 1/2 tsp salt
• 2 cups heavy cream
• 1/2 cup fresh blueberries optional or any fresh berries you like
• optional toppings; sugar free whipped cream or sour cream, lemon zest

Instructions

• Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
• In another bowl, whisk the yolks and remaining ingredients together except blueberries.
• Fold the egg whites a little at a time into the batter until just combined.
• Grease the crock pot and pour the mixture into the pot.
• Sprinkle the blueberries over the batter.
• Cover and cook on low 3 hours or until a toothpick come out clean.
• Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
• Serve cold with a little sugar free whipped cream if desired.
• Cover with plastic wrap or store in an airtight container in the fridge for up to 5 days. 

Video

Notes

Net Carbs: 1 g for the custard cake only, not optional ingredients.

This recipe was first  published in August 2016.

Nutrition

Serving: 1piece | Calories: 186kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 38mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg

The post Easy Slow Cooker Low Carb Keto Lemon Custard Cake appeared first on Sugar-Free Mom.

Sugar Free Red Velvet Cake Recipe

If you’ve been around my blog for a while, you know that I don’t post many cake recipes.

It’s not that I don’t like cake or enjoy cake, it’s just that…..it’s so much work to decorate it!

I’m not the most talented when it comes to frosting and decorating cake or even cupcakes. In fact, I would even say I really stink at it. And so that is probably why I dread making cake recipes.

But this easy keto cake, well this cake is a whole different story my friends. This is the best keto red velvet cake with that infamous red color we all love during the month of February! All natural flavor and no artificial colors added! The main ingredients are probably already in your keto pantry! 

But this cake, well this cake is a whole different story my friends.

Carbs in Traditional Red Velvet Cake

One slice of a store bought red velvet cake without frosting from the app, Cronometer, has 248 calories and 31.2 grams of total carbs! This would cause a huge blood sugar spike and kick you out of ketosis.

​Carbs in our Keto Sugar Free Red Velvet Cake

One slice of our red velvet cake without frosting has 251 calories and just 4 total grams of carbs!

Much better for you and won’t spike your blood sugar. The rest of the nutritional data is below in the recipe card.

Mug Cakes

This cake has proven to me that even I can make a cake look pretty darn good without too much work or effort on my part.

Shhhhhhh!!! It’ a mug cake!!!

You know the ones, made in minutes in a mug right?

The best part about making a mug cake is that you don’t need anything special. No special cake pans required! Just a mug or ramekin or small bowl!

Well this is just made slightly different in a quiche ramekin and made in 90 seconds for each in the microwave.

So why stack it and make it with cake layers?

For the hubby of course, it is Valentine’s month! For a special occasion, I want to make him feel I went through all this trouble to make a mini cake for him for Valentine’s day to share just the two of us.

And it worked and he was impressed and after 27 years of marriage, impressing my man is quite hard to do. So I made a mug cake into a red velvet recipe for my love in a whole lot of less time than ever before! I call that a win!

And if you are anything like me, you can make this cake effortlessly as well. Oh and did I mention it’s sugar free, gluten free, grain free and low carb too?

HA! How’s that for a “healthy and you wouldn’t know it” cake?!!

Sugar Free Frosting Options

One requirement, I think it must be made with lots of Vanilla Sugar Free Cream Cheese frosting because that is how I roll with cakes, need the frosting or it’s not a cake to me.

I made this 3 times with the cream cheese frosting to make sure it was nice and moist before posting and come to find out, hubby is more of the Butter Cream frosting  type like the one I made before Christmas with the sugarless sugar cookies.

So you certainly have the option to use either frosting, but my preference is the cream cheese one.

And if you don’t have a Valentine to share this cake with, enjoy it all for yourself.

Or maybe have just half one day and enjoy the rest the next day, you know so you don’t overindulge and all. 

What a difference just that 1 tablespoon of cocoa powder added to the color of the original right?

My original recipe used 3 tablespoons of coconut flour, but after hearing from comments regarding true red velvet should have cocoa powder, I adjusted this keto cake recipe.

Here’s an old picture from 2015 before I added the cocoa powder!

Can I Swap Sugar-Free Sweeteners?

​If you aren’t a fan of the vanilla liquid stevia I used, you could replace it with chocolate liquid Monk Fruit sweetener in the same amount in this delicious recipe. If you are new to sugar free baking, it can be difficult to adjust and your taste buds may need some time.

I will say, if you notice any aftertastes with any low carb sweeteners, it’s better for your palate to combine sugar-substitute options together which can help alleviate and cancel out any aftertastes in either. 

Here’s my Sweetener Guide and Conversion chart to help you decide how much to use.

What can I swap for flaxseed?

You could swap out the ground flaxseed with hemp seeds.

Can I swap the coconut flour?

Low carb flours can be tricky because they all don’t work exactly the same as all purpose flour or even wheat flour. Almond flour and coconut flour can’t be swapped evenly because coconut flour requires more eggs and liquids than almond flour.  

The main difference is in the amounts needed. For example, 1 cup almond flour would be about just 1/4 cup coconut flour so it’s not easy to change them out in recipes. 

You might be able to swap the coconut flour used with sesame flour as they are both equally absorbent flours that need lots of liquids.

This is what it will look like below, if you forget the unsweetened cocoa powder!

Can I make this Dairy Free?  

You can make this low carb cake dairy free by swapping out the heavy cream with coconut milk or unsweetened almond milk. 

For a dairy free frosting, you could try this one.

Or choose either from my Sugar Free Vanilla Cream Cheese frosting or My Vanilla Sugar Free Butter cream frosting.

You can choose to keep it cake separate in it’s own serving dish and frost just the top if you like and when ready to serve.

My ramekins were 7 ounce quiche style. They were more shallow and wider than typical ramekins.

You may need to use more red food color as the cocoa powder does darken the cake.

More Keto Mug Cake Recipes

​Low Carb Cannoli Mug Cake

Low Carb Tiramisu Mug Cake

Keto Chocolate Cake in a Mug

Low Carb Peanut Butter Mug Cake

1 Minute Sugar-Free Keto Mug Brownie (Gluten Free, Low Carb)

​Keto Sugar Free Red Velvet Cake in a Mug

Print

Sugar-Free Red Velvet Couple’s Mug Cake

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 251kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

• 1 tablespoon ground flaxseed
• 2 tablespoons coconut flour
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 cup heavy cream
• 2 eggs
• 1/4 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia
• natural red food coloring

Sugar Free ButterCream Frosting

• 4 tbsp butter softened
• 3 tbsp heavy cream
• 1/2 cup Monk Fruit Allulose confectioners

Instructions

• Whisk the first 5 ingredients together in a small bowl.
• Whisk the rest of the ingredients together in another bowl.
• Add the wet to the dry and stir until combined well.
• Grease two 7 ounce quiche ramekins and spread batter evenly into both.
• Cook one at a time, in microwave for 1 minute then check the center with a toothpick to see if it comes out clean, if still wet cook another 30 seconds and check again or Bake in a 325 F preheated oven for 15 minutes. 
• Cool then frost as desired.

Video

Notes

Net Carbs: 2 g net carbs Nutritional Information does NOT include frosting.

This recipe was first published in February of 2015 and updated with video!

Nutrition

Serving: 1@1/4 cake | Calories: 251kcal | Carbohydrates: 4g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 223mg | Potassium: 125mg | Fiber: 2g | Vitamin A: 860IU | Calcium: 59mg | Iron: 0.8mg

The post Best Low Carb Keto Sugar Free Red Velvet Mug Cake appeared first on Sugar-Free Mom.

SUGAR FREE LOW CARB BROWNIES

Sinking your teeth into a fudgey, gooey, melty, chocolatey brownie can be one of the most sinful indulgences, but it doesn’t have to be when it’s a low carb dreamy recipe!

Living a sugar free life style for the last 15 years hasn’t always been a piece of cake, pun intended. I’ve had to re-create many traditional recipes through trial and error simply because there just wasn’t a whole lot of options out there. Sugar-Free baking was pretty much not existent, and finding a delicious brownie recipe was hard to come by.

I’ve got a few brownie recipes I’ve made over the years here on the blog. Some are before I went low carb which are simply sugar free, not containing white refined sugar. If you’re new to baking without sugar and you’re family is new to eating desserts without sugar, you might enjoy some of these brownie recipes:

• Flourless Dairy Free Sugar Free (Black Bean) Brownies
• Sugar-Free Chocolate Skillet Brownie
• Keto Sugar Free Cheesecake Brownies
• Easy Keto Brownie Jars
• Sugar Free Pecan Pie Brownies

BEST EASY KETO BROWNIES

I do have this fabulous Cheesecake Brownie which is low carb and sugar free, but it’s a bit more work than a typical brownie recipe.

I felt I just didn’t have a Go- To Brownie recipe that was low carb and sugar free and didn’t require too much effort. So I’ve been working diligently over many weeks and many trials and errors to perfect the BEST BROWNIE RECIPE you will have need or want!

KETO NUT FREE BROWNIES

When I did my research of what really make s a traditional brownie chewy, gooey, and fudgey the basic ingredients are adding an egg yolk, brown sugar, oil and under-baking, not baking the recipe to completeness, letting it come out of the oven when it’s really not quite done.

I knew I could make it happen for a low carb/sugar free girl like myself and I did!

Meet the fudgiest, low carb, sugar-free, gluten free and nut free gooey brownie you will ever have!

The extra sugar free chocolate chips are completely optional and do not make or break the fudgey texture of this brownie, but do add that extra something special that really can’t be beat.

I can’t imagine a life worth living if I couldn’t indulge in chocolate and have a delicious chocolate brownie every once in a while! These brownies make living a sugar-free and low carb lifestyle- manageable, doable, sustainable and rewarding in every sense of the word!

Brenda’s Notes:

• You can use any chocolate you prefer. Lily’s Sweets linked below is sweetened with stevia and that’s why I like them.
• If you don’t have chocolate liquid stevia, vanilla would also work here.
• Please weigh your measurements, it makes a huge difference in the outcome and texture.
• Instant coffee is added because it enhances the rich flavor of chocolate and does not add any coffee taste at all.
• I linked below to the protein powder I used below, you can use whichever you like but I do not recommend leaving it out. It provides what often gluten helps do in recipes, provide that chewy texture and makes the surface of the brownie look like traditional brownies.
• I can not recommend switching out the coconut flour for almond, they are not interchangeable and require different amounts of liquid. I have made this recipe over 4 times and did not try it with almond flour because my youngest would be eating it and he has a nut allergy.
• You can sub the oil with another oil or even replace with butter, but fair warning, I’ve made this without oil and all butter and it’s not as gooey and fudgey.

SUGAR FREE LOW CARB BROWNIES (NUT FREE)

Print

Sugar-Free Low Carb (Nut Free) Brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 155kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces sugar free chocolate chips Lily's Sweets brand
• 1/2 cup butter
• 1/2 cup avocado oil
• 2 eggs
• 1 yolk
• 2 teaspoons vanilla extract
• 1 teaspoon chocolate liquid stevia
• 1/4 cup heavy cream
• 3/4 cup Better Than Sugar Confectioners sweetener or choice sweetener
• 1/4 cup coconut flour
• 1 scoop chocolate protein powder or ( 34g)
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons instant coffee
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• optional: 1 cup sugar free chocolate chips

Instructions

• Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
• Preheat oven to 350 degrees F.
• Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.
• Slowly pour in the melted chocolate while the mixer is on low speed.
• Add the remaining ingredients and blend until combined.
• Stir in the optional chocolate chips if desired.
• Line an 8 by 8 pan with parchment paper or grease pan.
• Pour in batter and bake for 25 minutes. It might look underdone but it's best to take it out before it looks done to achieve that gooey texture.
• Allow to cool 15 minutes before slicing.
• Best if enjoyed the same day although storing in the fridge, covered, will keep it well for the next day.

Video

Notes

Net Carbs: 3g

This recipe was first published in April 2017 and updated with video in February 2021.

Nutrition

Serving: 1piece | Calories: 155kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 127mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 280IU | Calcium: 17mg | Iron: 0.5mg

The post Sugar-Free Low Carb Fudgey Brownies (Nut Free) appeared first on Sugar-Free Mom.

I just had to.

I just had to make one more pumpkin recipe.

But I saved the very best for last!

This recipe is a simple adaption to my very popular 1 minute sugar free chocolate mug cake that is to die for!

It all starts out in a bowl, mug or as you see here a ramekin, 7 or 8 ounce will work fine.

While it doesn’t look very pumpkin-y in color, it’s got a nice mild pumpkin flavor so as not to overpower the chocolate as the star of this dessert.

It’s just as tasty and moist as my orginial and topped here with a little sugar free pumpkin whipped cream takes it over the top!

You could also top it with my Sugar Free Pumpkin Cheesecake Mousse as well!

This recipe is posted nowhere else on my blog, EXCEPT my new Ebook for all my Pumpkin Desserts in one place and in my Mug Cake Recipes ebook.

2 brand new recipes not posted on my blog. 

All in one place. All Sugar-Free. All Low Carb. All nutrition info included. All with pictures for each recipe.

I hope you enjoy it!

Pumpkin Desserts eBook for $9.99
 

$9.99
 
 

Naturally Keto Cookbook

EVERYONE who has pre-ordered my New Cookbook, Naturally Keto AND ANYONE WHO PURCHASES DURING OCTOBER is going to get a FREE COPY of my Pumpkin Desserts ebook! Just make sure you’ve sent me a copy of your receipt of pre- ordering to naturallyketobook@gmail.com,  and I will email out a FREE COPY! Pre Order Here! 

This offer ends October 31st to get this Free Bonus!

The post Sugar-Free Low Carb Chocolate Pumpkin Mug Cake appeared first on Sugar-Free Mom.

With this weekend being Father’s Day, it’s only fair to make something for the one you love, something they truly love, not necessarily something I’m particularly fond of .

Such is the case with this cake I’m sharing today. I’m not really a carrot cake kind of gal. In case you haven’t noticed I’m more a fan of chocolate and peanut butter!

But the hubby of mine is a carrot cake fan. At least for Father’s day I shall indulge him in a little something he asks for often and I rarely make for him.

Having a regular sized carrot cake in the house will not be the best idea for my man or the family. Well actually the kids aren’t really fond of carrot cake either, so who would eat all this cake? The hubby of course. It’s best made like in this recipe, as a serving for 2-4.

I’ve made this as a smaller version for a single serving, but being I wanted him to be able to have a slice and enjoy some in the days to follow, I adapted the recipe and layered to make it a bit more special.

I can tell you he devoured it all up. Loved the frosting even though stevia isn’t his favorite.  It was the perfect portion size, just enough to satisfy and wonderful for the next day too!

While I’m not much into carrot cake, I must say, even I loved the texture and flavors!

Brenda’s Notes:

• You could bake these at 350 degrees F for about 15 minutes or until a toothpick in center comes out clean.
• Swerve is much less sweet than most granulated sugar free sweeteners so I would suggest using only 1/4 cup sweetener if using something other than Swerve.
• You could make this dairy free using coconut cream to replace heavy cream or use unsweetened almond milk.
• Nutrition Info does not include frosting.

Print

Low Carb Carrot Cake Mug Cake

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 158kcal

Author Brenda Bennett | Sugar-Free Mom

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.

Notes

Net Carbs: 1.5g

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 5.1g | Protein: 5.2g | Fat: 12.1g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 40mg | Fiber: 3.6g | Sugar: 0.3g

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Pleasing someone else.

Isn’t that what Valentine’s is all about?

I mean it’s nice to get gifts and celebrate with the love of your life, but isn’t that the day to really do something you may not necessarily enjoy doing just because you love someone?

I have to be honest, it’s not really something I tend to do often; doing something I really don’t want to do for the sake of the hubby I love.

But on Valentine’s I try to be ……more understanding. More cooperative. More go with the flow kinda girl.

I know you’re thinking, well you should be like that all the time.

Well I’m not, truth be told.

But at least once a year I try. And I go with my man to his beloved fishing and boat shows that comes once a year.

I don’t fish. I don’t like anything about fishing. Except I like to eat fish.

I’m not much into boats either. I don’t have sea legs. I get sick on boats. But I love my hubby and he has a dream.

A dream to one day own a boat. For fishing and for the family for leisure ( ahem, what? I don’t know about that!)

So I do the things that would make him happy and I join him on these excursions with disregard for my comfort.

Coffee in hand and I’m just a happy girl.

And I also make him things I don’t necessarily like to eat or very rarely. One of them happens to be tiramisu. When we were newlyweds without kids we went to Europe and stayed with friends in Germany. This Italian friend of mine living in Germany made an incredible homemade tiramisu that my husband will never, ever forget. He has begged me for it since and that was 19 years ago.

While I never have made the authentic, but too much work in my mind, traditional tiramisu, I made this for him.  And this is good enough. And he ate it up and he was happy. And I will make it whenever he wants because it takes just minutes. And that makes me happy. 🙂

Print

Sugar Free Low Carb Tiramisu Mug Cake

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 220kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cake

• 1 tbsp Flaxseed Meal
• 3 tbsp almond flour
• 1/2 tsp baking powder
• 1 tsp instant espresso
• 1/8 tsp salt
• 2 eggs
• 3 tbsp heavy cream
• 1 tsp kahlua amaretto, brandy or rum extract
• 1 tsp vanilla liquid stevia

Coffee Syrup

• 1/2 cup hot brewed coffee
• 1 tbsp Swerve sweetener
• 1 tsp kahlua amaretto or brandy (optional) or use rum extract

Mascarpone Frosting

• 2 ounces mascarpone cheese
• 2 ounces heavy whipping cream
• Optional Topping: 2 tbsp unsweetened cocoa powder and coffee beans

Instructions

• Whisk the first five ingredients together to make the cake.
• Whisk the rest of the ingredients for the cake in a another bowl then stir well to combine with the dry.
• Grease two shallow ramekins, I used quiche ramekins.
• Pour batter evenly into each dish.
• Microwave one cake at a time for 1 minute, may need additional 30 seconds if using a deeper dish as opposed to a shallow one.
• Once cooked poke some holes all around the cake using a skewer or toothpick.
• Stir the coffee syrup ingredients together and use just half the amount to soak the cakes in their dish. Allow to cool completely before continuing.
• Place the frosting ingredients into a stand mixer and add the remaining coffee syrup.
• Blend until completely smooth. Taste and adjust the sweetness of the frosting.
• Spread half the frosting over one cake. Layer the second cake over the first and spread the rest of the frosting on top.
• Decorate with optional toppings if desired.
• Refrigerate for at least 30 minutes to an hour before serving.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 2.1g | Protein: 5.7g | Fat: 22.2g | Saturated Fat: 10.4g | Cholesterol: 142mg | Sodium: 182mg | Fiber: 1.1g | Sugar: 0.2g

This post is sponsored by Bob’s Red Mill, however all opinions are 100% my own. Thank you for supporting the brands I enjoy working with.

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