Easy Pumpkin Spice Mug Cake is a quick cake in a mug dessert recipe. The ingredients include almond flour, coconut flour, and pumpkin puree. This treat is ready in less than 10 minutes, perfect for breakfast, too!

keto low carb pumpkin mug cake in a pink ramekin with whipped cream

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sweetener, baking powder, almond flour, coconut flour, pumpkin, pumpkin pie sauce, melted butter, and an egg for keto low carb pumpkin mug cake

Table of Contents

How to Pumpkin Spice Mug Cake

Combine the dry ingredients in a medium bowl, almond flour, coconut flour, baking powder, sweetener, salt, and pumpkin pie spice.
Add in an egg, melted butter, vanilla, and stir.
Microwave.

dry and wet ingredients for keto pumpkin mug cake

Why You Need Both Almond Flour and Coconut Flour

Organic pumpkin is very moist. I use coconut flour in this recipe to account for that (coconut flour is very drying), but almond flour is still needed as well, in order to prevent the cake from being overly dense.

keto low carb pumpkin mug cake in a pink ramekin

How to Store

Store the cake in an airtight container or bag in the fridge for 2-3 days.

Is the Cake Freezer Friendly?

You can freeze the cake for up to 3 months.

a spoon serving of keto low carb pumpkin mug cake in a pink ramekin with whipped cream

More Mug Cake Recipes

Keto Chocolate Mug Cake
Keto Peanut Butter Chocolate Mug Cake

More Pumpkin Recipes

Sugar Free Pumpkin Spice Latte
Sugar Free Pumpkin Bread
Sugar Free Pumpkin Muffins
Keto Low-Carb Pumpkin Spice Latte
Keto Low-Carb Pumpkin Pie
Pumpkin Crisp
Sugar Free Pumpkin Cookies
No Bake Pumpkin Cheesecake Bars
Creamy Pumpkin Soup with Canned Pumpkin

More Dessert Recipes

Sugar Free Cheesecake
Keto Peanut Butter Cookies
Sugar Free Cream Cheese Sugar Cookies
Sugar Free Pound Cake

Print Pin

5 from 3 votes

Pumpkin Spice Mug Cake

Pumpkin Spice Mug Cake is a quick cake in a mug dessert recipe. The ingredients include almond flour, coconut flour, and pumpkin puree. This treat is ready in less than 10 minutes, perfect for breakfast, too!

Save this recipe here.

Course Breakfast, Dessert

Cuisine American

Keyword easy keto desserts, keto mug cake, keto pumpkin mug cake, keto pumpkin recipes

Prep Time 5

Cook Time 1

Total Time 6

Servings

Calories 201kcal

Author Brandi Crawford

Ingredients

1 ½ tablespoons blanched almond flour
1 ½ tablespoons coconut flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons zero calorie sweetener
2 tablespoons melted unsalted butter
2 tablespoons pureed pumpkin 100% Pure Pumpkin, not pumpkin pie filling.
½ teaspoon vanilla extract
1 egg

Instructions

Combine the dry ingredients: almond flour, coconut flour, baking powder, sweetener, salt, and pumpkin pie spice in a medium bowl. Stir.
Add in the wet ingredients: egg, vanilla extract, pumpkin puree, and butter. Mix well.
Add the mixture to a mug. Microwave for 50 - 75 seconds. Cook time will vary for each microwave. At 45 seconds I start watching the cake closely. I have had mug cakes overflow in the past.
Test if the cake is done by inserting a toothpick.

Video

Notes

Top with whipped cream, pumpkin seeds, or any of your favorite toppings.

Homemade Whipped Cream

½ cup heavy whipping cream

1 tablespoon sweetener

Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the Swerve. Mix until whipped cream forms.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 0.5cake | Calories: 201kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g

Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Comments

Jessica says

September 22, 2019 at 6:01 pm

This was fantastic!!!

- staysnatched says
  
  September 22, 2019 at 6:16 pm
  
  Glad you enjoyed it!
  
Leah says

March 07, 2020 at 11:18 am

Best mug cake recipe ever-thank you. The pumpkin keeps it moist and the combo of coconut flour and almond flour produce a nice consistency. I reduce the sweetener a tad and add a few drops of lemon oil. Yum.

- staysnatched says
  
  March 07, 2020 at 1:55 pm
  
  That sounds amazing!
  
Mary says

October 22, 2021 at 6:37 pm

Can I use regular WWW flour?

- staysnatched says
  
  October 22, 2021 at 7:40 pm
  
  I'm not sure what that is. This recipe has only been tested with almond flour. You can do google a conversion calculator for whatever you would like to use.
  
Garlic Girl says

January 09, 2022 at 2:27 pm

Delicious. I do not understand why this recipe was better than others. The ingredients look the same. It was soft with a light pumpkin flavor. Tasty for my breakfast on the go.

- staysnatched says
  
  January 09, 2022 at 4:07 pm
  
  Awesome. Glad to hear it.