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Easy Red Velvet Mug Cake (Keto & Diabetes-Friendly)

A decadent, single-serving red velvet cake with a rich cream frosting, ready in minutes and perfectly optimized for a low-carb, diabetes-friendly lifestyle.
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Prep Time 4 minutes
Cook Time 2 minutes
Total Time 6 minutes
Servings: 1
Course: Dessert, Mug Cake
Cuisine: American
Calories: 496
Ingredients Method Notes

Ingredients
  

Red Velvet Cake Batter
  • 1 large egg
  • 1 tbsp heavy cream
  • 1 tbsp light canned coconut milk or unsweetened almond milk
  • 1/4 tsp vanilla liquid stevia or more, to taste
  • 1/8 tsp almond extract
  • 1/2 tsp natural red food coloring
  • 1 tablespoon coconut flour
  • 1.5 teaspoons ground flaxseed
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tsp psyllium husk powder
  • 1/4 tsp baking powder
  • 1/8 tsp instant espresso powder optional, deepens flavor
  • 1 small pinch of salt
Light Cream Topping
  • 1 tbsp butter very soft
  • 2 tbsp powdered monk fruit/allulose sweetener
  • 2 teaspoons heavy cream
  • 1/4 tsp vanilla extract

Method
 

  1. In a small mixing bowl, combine all Red Velvet Cake Batter ingredients. Whisk vigorously for 30-45 seconds until smooth. If the batter seems overly thick (like paste), add 1 to 2 additional teaspoons of coconut milk.
  2. Generously grease a 7- to 10-ounce microwave-safe mug or ramekin. Pour the batter into the prepared mug.
  3. Microwave on high for 75 seconds. Check the center with a toothpick. It is done when the toothpick comes out with moist crumbs, but not wet batter. If still wet, microwave in 15-second intervals.
  4. Carefully remove the mug (it will be hot!) and let the cake rest for 1-2 minutes to cool slightly and finish cooking.
  5. While the cake rests, prepare the Light Cream Topping. In a separate small bowl, beat the softened butter, powdered sweetener, heavy cream, and vanilla extract with a fork until smooth.
  6. Spread the topping over the warm mug cake and enjoy immediately.

Notes

Nutrition Information (Per Serving - Entire Mug)

Calories: 496 kcal Total Fat: 45.9 g Saturated Fat: 27 g Sodium: 430 mg Total Carbohydrates: 11.9 g Dietary Fiber: 7.2 g Net Carbohydrates: 4.7 g Total Sugars: 2.8 g Protein: 10.3 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs - Fiber. (Total Carbohydrates value excludes non-impact sugar alcohols).