Easy, Keto Low-Carb 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!
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What is keto mug cake? It’s a cake where you essentially dump ingredients into a mug or ramekin. Stir to combine, throw it in the microwave, and VIOLA.
You have a simple, no-fuss dessert treat on your hands with little to no prep! This cake is also gluten-free!
How to Make Keto-Friendly 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.
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.
How Many Carbs in Keto Mug Cake?
This recipe has 4 net carbs per serving. The entire recipe will make 2 servings of cake.
How to Store Keto Pumpkin Mug Cake
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.
More Keto Mug Cake Recipes
Keto Chocolate Mug Cake
Keto Peanut Butter Chocolate Mug Cake
Keto Pumpkin Recipes
Keto Pumpkin Spice Fat Bombs
Keto Low-Carb Pumpkin Bread
Keto Low- Carb Pumpkin Muffins
Keto Low-Carb Pumpkin Spice Latte
Keto Low-Carb Pumpkin Pie
Keto Pumpkin Ice Cream
Keto Dessert Recipes
Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Pound Cake
Keto Sweet Chaffles
Click here for a complete listing of Keto Low-Carb Recipes.
Easy, Keto Low-Carb Pumpkin Spice Mug Cake
Ingredients
- 1 1/2 tablespoons blanched almond flour
- 1 1/2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 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.
- 1/2 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.
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