This sugar free Keto carrot cake recipe is so quick and easy to make! It's soft, delightfully moist and will fill your kitchen with the gorgeous aroma of warm spices. Top this beauty with cream cheese frosting and enjoy a delicious low carb dessert that's ready in only 10 minutes!
Table of contents
I've gotta say, I love carrot cake. And I love my microwave. I still don't stand in front of it while it's on, just in case. But it has made my life SO MUCH EASIER. Heating stuff? Check. Defrosting stuff? Check. Mug cakes? Check, check, check!!
I've made a bunch of yummy gluten free mug cakes in my microwave which you MUST try (links are at the end of the post), and even this emergency Keto microwave bread which is awesome for cheese toasties.
Keto carrot cake recipe in a mug
I did consider making a full size low carb carrot cake. But let's face it. Most of the time it's just a couple of people in the house, right? And what happens when you have a whole cake and only two people in the house?
Well, you eat the whole cake! It might take a few days, but eventually it'll be gone. And then you might wish you had only made a carrot cake for 2.
The great thing about this sugar free carrot cake is that you can tuck in literally ten minutes after thinking "Hey, I fancy a carrot cake!" Whether you're following a low carb diet or not, it's just amazing as an afternoon treat or dessert. I can disclose it also makes a very satisfying breakfast 😉
You'll also love to hear that this sugar free carrot cake is just 6.4g net carbs per portion!
How to make Keto carrot cake for two - step by step:
1.) Mix your dry ingredients - almond flour (or almond meal), cinnamon, pumpkin spice/mixed spice, baking powder, powdered erythritol and crushed walnut pieces.
The walnut pieces are optional, but work perfectly taste-wise. You could sub with hazelnuts. If you have time, try dry-roasting them in a pan until gently browned to up the flavour.
2.) Add the wet ingredients - grated carrot, melted butter and double / heavy cream.
Baker's Tip: It's always best if you can weight your ingredients using a digital scale. You don't have to spend $$$ on one. Mine was cheap and cheerful and still works perfectly several years on. If you use cups, make sure you slightly pack the grated carrots.
Your batter should be sticky but soft just like in the image above.
3.) Now you have 2 options. Either fill the carrot cake batter into two well-greased ramekins or microwaveable containers (you could even use cups - this is a mug cake, after all). Or use a larger pyrex bowl and make one larger carrot cake for sharing. I microwaved at 800W for 5 minutes.
Microwave method
I recommend that you bake the cake at 700-800W. This gives the carrot plenty of time to go nice and soft. I have also found that if you microwave on high, the cake rises very quickly and might spill over the top of your ramekin. Trust me, you don't want to clean up that mess.
Oven method
If you do not have a microwave, do not despair - just bake your cake at 175 Celsius / 350 Fahrenheit for around 15 minutes or until lightly browned on top.
4.) Wait until the cake is slightly cooled, then turn upside down onto a plate and top with delicious cream cheese icing. Alternatively, enjoy straight out of the ramekin or mug!
Tips and tricks for perfect sugar free carrot cake
Which sweetener is best
I used powdered erythritol to sweeten my low carb keto carrot cake. There are also many blends out there, and erythritol / stevia or erythritol / monk fruit blends are especially popular (Lakanto or So Nourished are good options).
Xylitol or allulose will also work, just make sure you powder it first for a smoother result, especially for the cream cheese frosting.
Egg free low carb carrot cake
Amazing news: You CAN make this carrot cake WITHOUT EGG. I discovered this by accident as I FORGOT to add the egg to one of my trial runs. If you choose to omit the egg, add an additional tablespoon of double / heavy cream to achieve a soft consistency.
The cake won't rise as much without egg, and I don't recommend to turn it out onto a plate (this would only work if the cake is fully cooled, but no guarantees there). But if you're happy to enjoy it straight from the ramekin, give it a go - I thought it tasted great.
In the image below you can see the "egg" version on the left and the cake without egg on the right. In case you're wondering about the colour of the left cake, the egg I use have a VERY orange yolk. I might also have had a heavy hand on the cinnamon for the right cake.
Can I use coconut flour instead
Lastly, if you don't like almond flour or are allergic to it, try making the cake with coconut flour. Since coconut flour absorbs more liquid than almond flour, you'll need only half the amount: Use ca 40g / ⅓ cup of coconut flour.
How to store low carb carrot cake
Should you have any leftovers, store them in the fridge for up to 4 days or freeze for up to 3 months.
More keto mug cake recipes
- Cinnamon Swirl Coconut Flour Mug Cake
- Chocolate Chip Keto Mug Cake
- Sugar Free Lemon Mug Cake
- Keto Mug Cheesecake
Tried this recipe? Give it a star rating below!
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Keto Carrot Cake For 2
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
Carrot Cake
- ½ cup / 100g shredded/grated carrot
- 1 egg
- 2 tbsp butter, melted
- 1 tbsp double cream / heavy cream
- ¾ cup / 75g almond flour or ground almonds
- 10 g / small handful walnuts, crushed
- 2 tbsp powdered erythritol
- 2 tsp cinnamon
- 1 tsp pumpkin spice / mixed spice
- 1 tsp baking powder
Cream Cheese Frosting
- 2 tbsp full fat cream cheese
- 1 tsp powdered erythritol optional
Instructions
- Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
- Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
- Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
- Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!
Video
Notes
Nutrition
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First published in April 2019. Updated with more info in January 2021.
Tonia says
Hi Katrin,
I'm not a fun of microwaves so is there a way you can bake this in a classic oven?
Katrin Nürnberger says
Yes, I have oven instructions in the recipe card. I would go for 180C/350F and test after 15-20 minutes with a skewer to see whether it's enough. It may take up to 25 minutes.
Susan Virnala says
Can I use cooked left over carrots for this cake?
Katrin Nürnberger says
I wonder if that would make the batter softer and therefore using less carrot (or less wet ingredients) would be better. You'd have to give it a try!
Susan Virnala says
I wil give it a try. Thanks for getting back to me.
Abigail says
I'm going to make this for my mom
Sulaylah Karam says
Simply the best. I added pecans and it was so good. I made one cake and divided it into 6 portions. Small but it hit that spot head on. Added the recipe to my collection of great recipes. Next time I will add walnuts. Didn’t have any at the time. Thank you for this recipe.
Sarah in CA says
What size on ramekins do you recommend?
Katrin Nürnberger says
My ramekins have a capacity of 6 floz. 5 oz ramekins should work as well.
Donna says
If you double the recipe can you make a cake
Katrin Nürnberger says
Yes, other readers have doubled and some even quadrupled the recipe to make a cake.
Jann Simpson says
Is there anything I can sub for the dairy items? Coconut cream perhaps? How would I make it thick and creamy?
Katrin Nürnberger says
You can replace butter with coconut oil and cream with coconut cream.
Stevey H says
I made this the other day and the texture was great but my carrot cake tasted too much of baking powder. I had a similar issue when I made some bread with coconut flour and flaxseed from another of your recipes. Could this be down to the type of baking powder I’m using (Sainsbury’s), or do you have any tips on how I can avoid this issue in the future?
Many thanks!
Katrin Nürnberger says
Hi Stevey, I'm currently using a Waitrose baking powder, but I have used Sainsbury's before and think they are basically the same. It might be that you're simply sensitive to the taste and just don't like it. Unless, of course, you're using heaped teaspoons and not level ones (I use measuring spoons and always level the top).
Ines Bernardo says
I have tried this yesterday and it is só gooooood 🙂 Thanks for your work and all your share <3
tricia young says
Hi Katrin,
Great recipe, tried it several times and each time perfecto! I have used natural yoghurt instead of cream and it works just as well. Keep them coming!
Martin says
Hi Katrin
Just made these lovely carrot cakes today
They look and smell delicious, will have one for my pudding after my Sunday roast.
Kyle says
Now I know.
I have since tried the recipe x3 and my girlfriend loved it (she had just started a Keto diet).
I'll be making it often to make her happy.
Janet Mee says
Brilliant recipe, foolproof and delicious, definitely one of those treats I have missed. This really hits the spot with just the right amount of everything. I made this cake for myself and took it to my graduation and everyone wanted my cake instead of their own. Thanks for this blissful, indulgent recipe
Katrin Nürnberger says
Congrats to your graduation! And I'm glad the cake was a success 🙂
GypsyChick says
Hi Katrin
Do you foresee any problems using MCT oil instead of butter? I find it easier to measure when using Tbsp and there is no metric/weight conversion.
Katrin Nürnberger says
2 tbsp of butter are 28 grams. You could probably use MCT oil, but the cake may end up a little more moist because it does not solidify at room temperature.
kyle says
Hi Katrin,
I think that you need to adjust the metric equivalent of almond flour for the x2 and x3 quantities as presently they are all at 75g!
p.s. I haven't tried the recipe yet, but preparing to do so.
Katrin Nürnberger says
Hi Kyle, it's a weakness of my recipe card. As I point out in the card, only the first amounts can change when you toggle. You have to make your own calculations for the second amounts (which are the grams).