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A delicious fall inspired mug cake that is loaded with apples, caramel and walnuts! Low carb and gluten free.

Caramel Apple Mug Cake – Low Carb & Gluten Free

  • Author: Mellissa Sevigny
  • Yield: 2 to 4 servings 1x


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!


  • 2 Tbsp butter, melted
  • 2 Tbsp sweetener (I used Swerve)
  • 1 Tbsp coconut flour
  • 1/4 cup almond flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 egg
  • 2 Tbsp unsweetened almond milk
  • 1/2 tsp caramel extract
  • 1/4 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.


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

  • Category: Low Carb Dessert Recipe
  • Cuisine: American

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