Caramel Apple Mug Cake – Low Carb

This delicious fall inspired low carb mug cake evokes cozy sweaters and sitting by the fire with a good book and your favorite socks on! Loaded with shredded apples, walnuts and caramel – you can go from craving to eating in just minutes!
Author: Mellissa Sevigny
Recipe type: Low Carb Dessert Recipe
Cuisine: American
Serves: 2 to 4 servings
  • 2 Tbsp butter, melted
  • 2 Tbsp sweetener (I used Swerve)
  • 1 Tbsp coconut flour
  • ¼ cup almond flour
  • pinch of salt
  • ½ tsp baking powder
  • 1 egg
  • 2 Tbsp unsweetened almond milk
  • ½ tsp caramel extract
  • ¼ cup shredded granny smith apple
  • 1 Tbsp walnuts, chopped
  1. In a medium-sized microwave safe bowl, melt the butter if you haven’t already. Then add the rest of the ingredients and stir to combine thoroughly.
  2. Spoon the batter into 2 mugs, or 4 small paper baking cups.
  3. Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs. Check for doneness and if still liquid in the center microwave for 15 second increments until just set.
  4. Serve warm.
  5. Ice cream and toppings are optional and not included in nutrition info below.
Approximate nutrition information per serving (not including toppings:)
Per mug (1/2 recipe) 262 calories, 24g fat, 4g net carbs, 8g protein
Per baking cup (1/4 recipe) 131 calories, 12g fat, 2g net carbs, 4g protein

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