Red velvet mug cakes

Red velvet mug cakes

Red Velvet Mug Cakes

The lovely red colour comes from the beetroot in the recipe. Beetroot is abundant with immune-boosting antioxidants and vitamin C, and as a result, has tons of health benefits.

This dark-coloured red vegetable is no longer just used in salads or served pickled, which is what inspired us to share with you the new way to enjoy beetroot. Try this tasty recipe as part of your LK Fitness app meal plan: For Keto/Banting follower.

These delightfully low carb and gluten-free mug cakes get their gorgeous red colour from beets.

Serving size

Serves 4


1½ steamed beets

2 tablespoons water

1 cup almond flour

⅓ cup Swerve Sweetener (by USN) or other Xylitol or erythritol baking sweetener

2 tablespoons coconut flour

1 tablespoon cocoa powder

2 teaspoons baking powder

pinch of salt

2 eggs

1 tablespoon lemon juice

½ teaspoon vanilla extract

Cream Cheese Frosting

90ml cream cheese softened

3 tablespoons whipping cream at room temperature

¼ cup powdered Swerve Sweetener (by USN) or other Xylitol or erythritol baking sweetener

½ teaspoon vanilla extract

  1. For the cakes, puree beets and water together in a food processor or blender until smooth.
  2. In a medium bowl, whisk together almond flour, sweetener, coconut flour, cocoa powder, baking powder and salt.
  3. Stir in beet puree, eggs, lemon juice and vanilla extract.
  4. Divide between 4 mugs and cook on high in the microwave for 1 to 1½ minutes, depending on how gooey you want it.
  5. For the frosting, combine cream cheese, whipping cream, sweetener and vanilla and beat until smooth. Pipe or spoon onto warm mug cakes.


The deep red of beets is a great way to add natural colours to your baked goods.

Bake this as a once in a blue moon kind of treat, rather than too frequently, aligned with your own health and wellness goals.

Source: All day I dream about food blog