Yield: 4 mug cakes

Serving Size: 1 mug cake


Mug Cake:
1 1/2 steamed beets from vacuum pack
2 tbsp water
1 cup almond flour
1/3 cup Swerve Sweetener
2 tbsp coconut flour
1 tbsp cocoa powder
2 tsp baking powder
Pinch salt
2 eggs
1 tbsp lemon juice
1/2 tsp vanilla extract
Cream Cheese Frosting:
2 ounces cream cheese, softened
2 tbsp whipping cream, room temperature
3 tbsp powdered Swerve Sweetener
1/4 tsp vanilla extract


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


Serves 4. Each serving has 15 g of carbs and 7 g of fiber. Total NET CARBS = 8 g.

320 Calories; 25g Fat (67.9% calories from fat); 12g Protein; 15g Carbohydrate; 7g Dietary Fiber; 132mg Cholesterol; 360mg Sodium.