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Sugar Free Low Carb Tiramisu Mug Cake

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4
Calories 220kcal
Author Brenda Bennett | Sugar-Free Mom



  • 1 tablespoon Bob's Red Mill Organic Ground Flaxseed Meal
  • 3 tablespoon Bob's Red Mill Almond Meal/Flour
  • ½ teaspoon baking powder
  • 1 teaspoon instant espresso
  • teaspoon salt
  • 2 eggs
  • 3 tablespoon heavy cream
  • 1 teaspoon kahlua amaretto, brandy or rum extract
  • 1 teaspoon vanilla liquid stevia

Coffee Syrup

  • ½ cup hot brewed coffee
  • 1 tablespoon Swerve sweetener
  • 1 teaspoon kahlua amaretto or brandy (optional) or use rum extract

Mascarpone Frosting

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


  • 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.


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