Easy, Keto Low-Carb Pumpkin Spice Mug Cake
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!
Servings 2
Calories 201kcal
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.
Video
Notes
Top with whipped cream, pumpkin seeds, or any of your favorite toppings.
Homemade Whipped Cream
1/2 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