Keto Pumpkin Mug Cake
Learn how to make this easy keto pumpkin mug cake in just 2 minutes. Seriously, it’s one of the best pumpkin mug cakes you’ll ever eat!
If you are looking for an easy and quick dessert this pumpkin season, you’ll love this keto pumpkin mug cake. All it takes is a few ingredients and 5 minutes! And, you have a quick dessert for a snack or breakfast with a cup of coffee!
I tested the recipe several times changing the quantities of the ingredients and finally nailed the best pumpkin mug cake. This mug cake is tender, moist, not overly sweetened and delicious all the while being very low in carb.
I tested it after 24 hours in the fridge and it was still moist and tender and not dense at all. My recipe makes a large mug cake and I like to make it in two ramekins so I can save one for later.
Ingredients
The ingredient list is simple and might seem long, as I have included a combination of flours and oils but trust me on this. They will yield the best mug cake you’ll ever have!
- Melted butter – for the buttery taste. Skip the melted butter entirely and add an additional tablespoon of oil.
- Oil – I like using oil in cake recipes as they produce a tender crumb.
- Almond flour – Blanched almond flour is best for keto cake recipes as they behave similar to regular flour.
- Coconut flour – Coconut flour absorbs moisture and together these two gluten free flours yield fantastic results.
- Sweetener – Erythritol, Xylitol, Lakanto or Allulose
- Pumpkin puree – buy pure, natural pumpkin puree with no other ingredients except pumpkin, and NOT the pumpkin pie filling.
- Pumpkin Pie Spice – Try my easy homemade pumpkin pie spice to make this pumpkin mug cake.
- Egg
- Baking Powder
- Vanilla Extract
How to Make Low Carb Pumpkin Mug Cake
Add all the ingredients to a mixing bowl or a microwave safe mug. If you are using a mug, you can melt the butter in the mug first and add the rest of the ingredients.
Mix well until there are no lumps and thoroughly combined.
Pour in to greased ramekins.
Microwave each ramekin for 90 seconds. Let it cool for a minute or two. Alternatively, bake in a preheated oven at 350o Fahrenheit for 10 minutes.
Serve with whipped cream and crushed pecan.
The mug cake tastes delicious on it’s own but I like to go a bit extra and top it with whipped cream and crushed pecans. Divine! You can mix in pecan pieces or almonds in the batter for a nutty pumpkin mug cake. They can be a meal on it’s own for breakfast with cup of coffee ,a great snack or a little something indulgent after dinner!
More Pumpkin Recipes For You
- Starbucks Copycat Keto Pumpkin Cold Brew
- Homemade Pumpkin Pie Spice
- Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting
- Pumpkin Curry
DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Keto Pumpkin Mug Cake
Equipment
- Microwave
Ingredients
- 1 tbsp melted butter
- 1 tbsp oil
- 1 egg large
- 1 ½ tbsp coconut flour
- 1 tbsp almond flour
- 2 tbsp erythritol
- 2 tbsp pumpkin puree NOT pumpkin pie filling
- ¾ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking powder
- pinch of salt
To serve
- Whipped cream
- handful of crushed pecans
Instructions
- Add all the ingredients to a mixing bowl or a large microwave safe mug. If you are using a mug, melt the butter first.
- Mix well until thoroughly combined and no lumps. Add the batter to two greased ramekins.
- Microwave each ramekin for 90 seconds. The top should look cooked and a bit fluffy. If it's a single mug, cook it for about 1 minute and 50 seconds. Alternatively, bake in a preheated oven at 350° F for 10 minutes.
- Let it cool for a couple of minutes. Serve with whipped cream and crushed pecans.
Notes
- Store in the fridge for covered for up to 3 to 4 days.
- Can be frozen for up to 3 months.
- Net carbs per serving is 2.7 grams.
Nutrition
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