Gluten-Free Carrot Cake Mug Muffin – FULL CAL

By Rayzel | March 25, 2020 |

Jump to Recipe Print Recipe

Carrot Cake Mug Muffin – FULL CAL

Print Pin Rate

Course: Breakfast, Dessert / Snack

Keyword: Week 8

Cooking Method: Microwave, Oven

Recipe Type: Bread

Servings: mug muffin

Calories: 261kcal

Ingredients

2 tbsp almond flour
1 tbsp coconut flour
2 tsp flaxseed meal
1/4 tsp baking powder
1 tbsp Swerve
1/16 tsp powdered stevia *
1 egg
2 tbsp carrot , shredded
2 tbsp canned pineapple , unsweetened, finally chopped or crushed
2 tbsp almond milk
1 tsp cinnamon
1/4 tsp salt
1 tbsp cream cheese , softened
1 tsp Swerve

Instructions

COMBINE the almond flour, coconut flour, flaxseed meal, baking powder, Swerve, cinnamon, salt, egg and almond milk in a small bowl and whisk until smooth. Fold in the shredded carrot and finely chopped pineapple.
SPRAY large mug with non-stick cooking spray and transfer themixture to the mug.
MICROWAVE for 1 ½ minutes, check doneness, then continue in 30second intervals until a toothpick inserted come out clean. (Minetook 2 ½ min) Remove from the microwave and allow to cool forseveral minutes.
MIX together the cream cheese and 1 tsp of Swerve until smooth. Top the muffin with the cream cheese mixture and enjoy!

Alternate Cooking Method: Oven

Please note, oven cooking method is temporary guesstimate till fully tested! PREHEAT oven to 350°F. Pour batter into mug, bake for 25 minutes. I HIGHLY RECOMMEND making several at “a time so you’re not spending all that time for 1 muffin. :)-

Notes

*STEVIA NOTES: 1/32 tsp stevia = the scoop that comes in stevia bottle = 1 packet stevia. If you do not like stevia, use more erythritol-based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste.

Nutrition

Posted in Recipes