The Best 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!
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 kcal | Total Carbs: 18.6 g | Protein: 5.3 g | Fat: 17 g | Saturated Fat: 6.3 g | Fiber: 3.9 g | Net Carbs: 2.7 g
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!