Low Carb Carrot Cake Mug Cake
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.
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.
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