This keto red velvet mug cake comes together in under 5 minutes! It’s the perfect flavor and texture of red velvet cake, but completely grain and sugar-free!
I just love mug cakes! They’re so easy to make and perfect for when you’re craving cake, but don’t want to make a whole cake. This keto-friendly red velvet mug cake uses coconut flour, egg, beetroot powder (to give it a red tint), cocoa powder, and sweetener. It’s perfectly light and fluffy.
This recipe whips up in about 5 minutes from start to finish!
Keto Red Velvet Mug Cake Recipe
Mix the dry ingredients together in a small bowl. The beetroot powder is optional, but it adds a nice red tent to this cake. Also, if you need an alternative to baking powder (corn starch is the main ingredient in baking powder, then you can make your own baking powder with cream of Tatar, baking soda, and arrowroot powder.
Pour the melted coconut oil over the dry ingredients and mix well. Then add the eggs and vanilla extract and mix until the batter is smooth.
Pour the batter into one med-large mug or divide into 2 small mugs. Use a spoon to level the batter so it is smooth.
Place the unbaked mug cake into the microwave and microwave for 2 ½ minutes. Then check on the mug cake and continue baking in 30-second intervals until baked. It took 3 minutes in my microwave.
Once baked, eat right away or top with whipped cream or frosting. Enjoy!
Love this mug cake recipe? Then give my vanilla keto mug cake recipe a try!
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Keto Red Velvet Mug Cake
This keto red velvet mug cake comes together in under 5 minutes! It’s the perfect flavor and texture of red velvet cake, but made with coconut flour and is sugar-free!
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 1 mug cake 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 eggs
- 3 tablespoons coconut oil or butter, plus extra for greasing mug
- 2 tablespoons coconut flour
- 2 tablespoons monk fruit sweetener or sweetener of choice
- 1/2 teaspoon baking powder (I have a grain-free baking powder recipe here)
- dash of sea salt
- 1 teaspoon cocoa powder
- 1 teaspoon beetroot powder (optional, gives it a red tint. You may use red food coloring if you like to.)
- 1/2 teaspoon vanilla extract
Instructions
- Mix the dry ingredients together in a small bowl.
- Pour the melted coconut oil over the dry ingredients and mix well.
- Then add the eggs and vanilla extract and mix until the batter is smooth.
- Pour the batter into one med-large mug or divide into 2 small mugs.
- Use a spoon to level the batter so it is smooth.
- Place the unbaked mug cake into the microwave and microwave for 2 ½ minutes. Then check on the mug cake and continue baking in 30-second intervals until baked. It took 3 minutes in my microwave.
- Once baked, eat right away or top with frosting.
Notes
Note: The coffee mug will be hot when finished baking, so I recommend using oven mitts to remove it from the microwave.
Baking options: You can bake this in the oven. Check the FAQ section for details.
Nutrition Facts
- Serving Size: 1 cake
- Calories: 600
- Fat: 53g
- Carbohydrates: 7.5g (Net Carbs)
- Protein: 15.5g
FAQ
How can I make this recipe egg-free?
I tested this recipe with chia and flax egg replacement and it did not turn out well. I don’t recommend substituting eggs for this recipe.
Can I bake this in the oven?
Yes! Instead of a mug, pour the batter into a 12 ounce ramekin, or 2-6 ounce ramekin bowls. Bake at 350 degrees F for 15 minutes.
Can I use a bowl instead of a coffee mug to microwave these in?
Yes, you can use a microwave-safe bowl or ramekins instead of a coffee cup to microwave these in. The cooking time might be different so microwave for 2 ½ minutes and then check the batter and then do 30-second intervals.
What kind of frosting can I put on a keto red velvet mug cake?
You can use any frosting you like on mug cake. I prefer to use frosting that can be made quickly. I suggest using:
- whipped cream
- chocolate chips + a dash of coconut oil or butter, melt it, and stir
- Peanut butter, almond butter, cashew butter, etc.
- Softened cream cheese + sweetener + vanilla, combine
How can I make this paleo-friendly?
You can easily make this keto red velvet mug cake paleo-friendly by using your favorite paleo sweetener instead of a keto sweetener. Raw honey, maple syrup, coconut palm sugar, or organic cane sugar would all be great options for this recipe.
Can I substitute almond flour for coconut flour?
The coconut flour in this recipe cannot be replaced with almond flour. This recipe uses more eggs because it is made with coconut flour so you would need to adjust the eggs, coconut oil, and coconut flour when switching to almond flour. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour. If you do add more coconut flour, add 1 tsp at a time.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
How do I store this mug cake?
You can store this keto mug cake in an airtight container in your refrigerator for up to 7 days or in your freezer for up to 3 months. I do not recommend storing these mug cakes at room temperature because I find coconut flour baked goods go bad quickly.
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