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–+ servings

The Best Keto Pumpkin Mug Cake

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!
5 from 3 votes
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Dessert
Cuisine American
Servings 2

Equipment

  • Microwave

Ingredients
 

  • 1 tbsp melted butter
  • 1 tbsp oil
  • 1 egg large
  • 1 1/2 tbsp coconut flour
  • 1 tbsp almond flour
  • 2 tbsp erythritol
  • 2 tbsp pumpkin puree NOT pumpkin pie filling
  • 3/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 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

Calories: 210 kcalTotal Carbs: 18.6 gProtein: 5.3 gFat: 17 gSaturated Fat: 6.3 gFiber: 3.9 gNet Carbs: 2.7 g
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