Low Carb Raspberry Orange Mini Mug Cakes with Yummy Icing
Squash those nagging carb cravings in an instant with these lovely little cakes. These beautiful Keto Raspberry Orange Mini Mug Cakes are sure to bump up your satisfaction!
Servings: 3
Ingredients
- 2 tablespoons butter
- 1 tablespoon coconut flour
- 2½ tablespoons almond flour
- 2 tablespoons xylitol or other sugar-free sweetener like monk fruit, erythritol or Stevia
- ¼ teaspoon baking powder
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoons fresh orange juice
- 1/2 teaspoon orange extract
- 2 teaspoons fresh orange zest
- 2 tablespoons fresh raspberries divided
- 1 egg
- 1 egg white
Yummy Icing
- 1/3 cup Swerve Sweetener or Powdered Sweetener like xylitol, monk fruit or erythritol
- 1½ teaspoon almond milk or keto dairy milk like Fair Life!
- 1 teaspoon orangezest
Instructions
- Melt butter: In a microwave safe cup, melt the butter for 1 minute. If the butter is not completely melted, then add 20 seconds more. Use a small amount of the butter to grease the cup(s), mold or baking dish, and set the rest of the butter in the fridge to cool slightly (but not harden). I used a food-grade decorative silicone mold in flower shapes for this to make it more fun, but you can use a large microwave-safe mug, or small bowls, etc.
- Mix the dry ingredients: In a small bowl, mix together the coconut flour, almond flour, xylitol and baking powder.
- Mix the wet ingredients: In a small bowl, mix together the sour cream, vanilla extract, orange juice, orange zest, egg and egg white. Mix the dry ingredients in, then add the butter, but only once the butter has cooled enough at room temperature – otherwise it’ll cook the eggs. Stir in 1 tablespoon of raspberries.
- Cook in the microwave: Place the mug or tray in the microwave and cook for 90 seconds. Test for doneness by inserting a cake tester or toothpick into the center, which will come out clean when the cake(s) is done. If the cake(s) is not completely baked, then continue to cook in 20 second intervals until the cake(s) is done.
- Make Icing: While the cake(s) is in the microwave, make the icing. In a bowl, use a fork or whisk to mix together the sweetener, milk and orange zest until fully combined. Spread the icing over the cake(s) and top with the remaining raspberries. Enjoy!
Notes
If you prefer to cook the cake(s) in the oven, then preheat the oven the 350° and follow the same instructions above, and be sure to use oven-safe pans, like mini muffin pans or cupcake pans. Bake for 12-18 minutes until baked through.
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