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Low Carb Carrot Cake Mug Cake

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 158kcal
Author Brenda Bennett | Sugar-Free Mom



  • 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 ½ 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.


Net Carbs: 1.5g


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