My deep and abiding love of low carb mug cake recipes goes way back! I’m talking years here. And what’s not to like? They are easy to make, have built in portion control, and you can go from craving to noshing in literally minutes.
Best invention ever.
I’ve experimented with lots of low carb mug cake flavors over the years, and not surprisingly the most popular low carb mug cake recipe here on IBIH is the Chocolate Brownie Mug Cake – it’s pretty amazing, so if you haven’t made it yet add it to your list ASAP!
That chocolate mug cake recipe is followed closely in popularity by the Low Carb Pumpkin Chai Mug Cake and Coconut, White Chocolate & Pecan Mug Cake recipes. It’s hard for me to choose a favorite because I really do love them all and have made them many times!
It’s been awhile since I posted a new low carb mug cake recipe, so I decided to come up with one that would celebrate fall and apple season. Thus this Caramel Apple Mug Cake recipe was born – and it’s a another winner if I do say so!
On it’s own, it’s humble and warm and cakey and apple-ey in the most perfect way ever – essentially comfort in a mug of fall flavor that evokes cozy sweaters and fluffy scarves and sitting in the warm glow of a fire with your favorite socks on.
It’s a lot to get out of a bite of cake that you made in your microwave in less than five minutes. But there it is.
Of course it’s only made better by some low carb vanilla ice cream, a drizzle of sugar free caramel and some chopped walnuts.
Even Hungry Jr. was a big fan of this low carb mug cake – so much so that it was the first thing he told Mr. Hungry about when he walked in the door that evening.
“Dad, mom made this awesome apple caramel cake thing IN THE MICROWAVE. Then she put ice cream and MORE caramel on it and it was SO GOOD. You HAVE to try it!”
That’s a seriously resounding endorsement for an 8 year old – and I’ll be honest, I was totally flattered since my little foodie is hard to impress these days.
Now if only I could get him that excited about broccoli and cauliflower.
Whether you’ve been on the fence about low carb mug cakes or you’re an addict like me, you definitely need to get out your favorite mug and fill it with this low carb caramel apple cake STAT. It’s equally fantastic with or without the ice cream and toppings – pinky promise.
To make this recipe Paleo just replace the sweeter with honey or maple syrup and increase the coconut flour to 2 Tbsp to make up for the extra liquid.
For snack sized portions, instead of a mug you can divide this batter among 4 paper baking cups and cook them for one minute – then an additional 15 seconds as necessary depending on the strength of your microwave until they are slightly firm.
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!
- 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.
- Spoon the batter into 2 mugs, or 4 small paper baking cups.
- 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.
- Serve warm.
- Ice cream and toppings are optional and not included in nutrition info below.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
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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