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 / 1/3 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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Carrot Cake For 2
Note: 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
- 1/2 cup / 100g shredded/grated carrot
- 1 egg
- 2 tbsp butter, melted
- 1 tbsp double cream / heavy cream
- 3/4 cup / 75g almond flour or ground almonds
- 10 g / small handful walnuts, crushed
- 2 tbsp powdered erythritol (So Nourished)
- 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 (So Nourished) 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
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
First published in April 2019. Updated with more info in January 2021.
Donna jillson says
Do you think grated zucchini would work as well ?
Katrin Nürnberger says
Possibly- but you’d definitely have to squeeze the liquid out of the zucchini before using.
Carol Treppler says
Hi, I know you like to develop recipes and I have found one I would really like a keto version of!
Gooey Chocolate Pudding Cake found on Spend with Pennies. It looks incredible! Thank you!
Katrin Nürnberger says
I must check that one out. Love the name already!!
Doris Hellenbart says
Question does the carb count include icing. I made the icing but not very much. More likely for 1 based on the photo.
Katrin Nürnberger says
Hi Doris, I did not include the icing in the carb count – just the cake.
Peggy says
Seriously, you cannot microwave for 5 minutes. We almost had to call the fire department!
Katrin Nürnberger says
It depends on which power level / watts you’re using. But if your microwave only works on one setting, that will be “high”, and the carrot cake would need no more than 90 seconds. A lower power level gives the carrots more time to soften.
Sneha Epstein says
Moist and filling carrot cake! Turned out beautiful – thanks for the lovely recipe! ❤
Don says
Delicious
I used 50g ground almond & 25g ground flaxseed, which are very low in carbs, just to add a different texture.
Also because I only use Xylitol in cooking, melted the sugar (for topping) in some lemon juice and added a drop of cream. Bit of an experiment but came out lovely, might try orange juice next time.
Katrin Nürnberger says
Sounds yummy! Thanks for sharing 🙂
kay Wnekowski says
Hi
Are your carbs total or net carbs please?
And is that per portion or for two mug cakes?
Thank you
Katrin Nürnberger says
Hi, You have to deduct the fibre from the total carbs for the net carbs. I always calculate per portion. This cake has 2 portions.
Fehmida says
Hi Katrin.
Thanks for your lovely recipes. Can I make these in a conventional oven? My microwave is really old and not very reliable.
Katrin Nürnberger says
Yes, I would try 180 C / 350 F and about 12 minutes. Then check and see if that’s enough 🙂
Alisa Lands says
Hi!
Is there any way it can made without double cream?
Katrin Nürnberger says
I think you could use half butter and half almond milk instead of the cream. It’s all about keeping the same wet/dry ratio to ensure the keto carrot cake turns out moist.
Molly says
Hey Alisa! I used yogurt instead of heavy cream and it worked really well
Katrin Nürnberger says
That’s so interesting! Thanks for sharing 🙂
Nicole says
What size ramekins? How many oz are the ones you used? Looks so yummy!
Katrin Nürnberger says
Mine are 6 oz ramekins.
Daisy says
The first time I did it become dry, at the second time I used 2 tbsp of heavy cream and the cake become perfect! My next try will be with coconut flour. Thank you for this recipe!
Alisa Lands says
Hi!
Thank you for your super recipes! Tried to make the Keto carrot cake for 2, but it was a bit hard in the middle. I put it on 800 at 5 mins. Not sure what I did wrong. Any suggestions? Also, I noticed it got partic hard in the fridge but felt I needed to because of the cream cheese.
Any help would be appreciated!
Kindest regards
Alisa
Katrin Nürnberger says
HI Alisa, it sounds to me like you microwaved it for too long. Maybe yours is stronger than mine? Try a shorter time next time. The cake should be soft and fluffy.
Kimberly says
Does the nutrition information include frosting?
Katrin Nürnberger says
Yes it does 🙂
Alison says
HIya, I can’t get mixed spice where I live. What could I use instead? Many thanks
Katrin Nürnberger says
I would use a mix of cinnamon, nutmeg, ginger, cloves and allspice.
Denis says
Delicious, simple and quick to make.
I followed your recipe exactly and it was fabulous.
I mill play with the next batch a little by using a different sweetening agent for the frosting.
Erythritol doesn’t agree with me so I try to switch it out, or cut it with something else when I can.
I love your recipes, raspberry and blueberry jams are delicious, crepes were excellent, I’m working my way through your creations bit by bit, thank you so much for your dedication and attention to detail, your descriptions and hints/comments greatly improuve my chances.of succes each time.
Katrin Nürnberger says
That’s so good to hear! Thank you for your kind words
Mimi says
simple and delicious
Je-an says
Hi! Was able to do this as well. But i just had a little problem with the frosting. How can I make it thick using cream cheese and equal gold? Thanks 🙂
Katrin Nürnberger says
I don’t know Equal Gold sweetener, but I assume it’s not powdered? I’d blitz some in a food processor or in the attachment of a stick blender to powder it at home. Then you can just stir it into your cream cheese. From my experience, if you blend cream cheese with an electric mixer, it goes very soft very quickly. That’s why I just use a fork – unless you have the time to stick it back into the fridge and wait for it to firm up.
Tarisa says
Question, was I supposed to use confectioners Erythritol and prebiotic oligosaccharides blend or a regular? (first time buying this) I used confectioners and it was awful. Just curious, was looking so forward to this
Katrin Nürnberger says
Hi Tarisa, I use either pure powdered erythritol or an erythritol / stevia blend such as by Sukrin or erythritol / monk fruit blend such as by Lakanto. Some people also like Swerve, and xylitol would also work in this recipe (make sure it’s from birch). Which brand did you use?
Phyllis J Dable says
How to I convert my 1100 watt microwave to this recipe?
Katrin Nürnberger says
If you cannot vary the wattage used with your microwave, I’d simply halve the cooking time and see where you’re at. If it’s not done, add on 15 second bursts.
Phyllis J Dable says
That doesn’t follow the guideline “slow so the carrot gets soft” so I microwaved it at 80% for 5 minutes and it was great, I had tried in the oven for 15 minutes was still wet and 25 minutes was too dry, but the 80% works! Thanks
Katrin Nürnberger says
Hi Phyllis, I’m glad you found a way that works! Sometimes it’s a little trial and error. Thanks for posting your findings, it’s always helpful for others. 🙂
Cathy says
Yes, thanks. I was wondering the same.
SANDRA RIDLEY says
Could not believe how good this was.. Yummy. My husband had the other one and asked me to make some more.. I have tried a few of your recipes and they are fantastic..
Katrin Nürnberger says
That’s so good to hear! We all need a treat these days …. 😉
Vicky Lewis says
My favourite recipe so far. Really good for my cake cravings!
Katrin Nürnberger says
Glad it hit the spot 😉
Gretchen says
I am dairy free, so since the butter is melted I figure I can use ghee, but what about the heavy cream? Can I just use almond milk? Help, the recipe sounds delicious.
Katrin Nürnberger says
Instead of the cream I would use coconut cream. It’s closer in terms of fat content to heavy cream
joe says
This is probably a dumb question for many of you (but it’s from a man whose only use of a microwave is Start and Stop). How do you tell if your setting is 700w or 800w or any other number?.
Katrin Nürnberger says
Not at all! You’d have to check the manual of your microwave (if it does not tell you on the display).
Kathy says
I divided the batter into two big mug sized ramekins. Couldn’t figure out how to adjust the power level on my microwave, so I cooked them both at the same time on high for 2 minutes. Checked the doneness, then cooked for two more minutes. They were perfect, and still moist. I love carrot cake, and I think these just need a little more flavor. Next time, I’m going to experiment with more spices.
Katrin Nürnberger says
Yes that’s correct!