Pumpkin Spice Mug Cake

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

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!

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.

Nutrition

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