(Keto/Low-Carb)
Ingredients
For Each Cake Layer
2 tbsp almond flour
1 tbsp coconut flour
1/4 tsp baking powder
Dash of salt
1 tbsp melted coconut oil
2 tbsp + 1 tsp almond milk
1 egg
1 tbsp low-carb sweetener
1/2 tsp birthday cake extract
2–3 tsp sugar-free raspberry preserves (optional filling)
For the Icing
3–4 oz cream cheese, softened
3–4 tbsp monk fruit sweetener
Heavy whipping cream — add as needed for desired consistency
Instructions
Prepare the dry ingredients:
In a small bowl, mix the almond flour, coconut flour, baking powder, and salt. Set aside.
Prepare the mug:
Melt the coconut oil in a small round microwave-safe dish (ramekin or 2-cup Pyrex container works great).
Mix the wet ingredients:
Stir in the almond milk, egg, sweetener, and birthday cake extract until combined.
Combine:
Add the dry ingredients to the wet mixture and blend well with a fork until smooth.
Cook:
Microwave for 1 1/2 to 2 minutes, or until the cake is set and no longer wet on top.
Let cool completely.
Assemble the cake:
Spread raspberry preserves between the two layers or use icing as your filling.
Frost the entire outside with the icing mixture.
Serving
One serving = both layers (half the full assembled cake).