This delicious Keto Pumpkin Mug Cake is one of the quickest keto pumpkin desserts you can make. And get this: it only takes one bowl and less than 2 minutes in the microwave until you’ll be indulging in a sweet and spicy pumpkin dessert!
Keep reading to see how easy it is to make this single-serving pumpkin spice keto mug cake!
Quick and Easy Keto Pumpkin Mug Cake
If you love pumpkin desserts as much as I do, you are going to love making this fast and simple recipe for a low-carb pumpkin mug cake. It’s fluffy and tender, slightly sweet and perfectly spiced.
It’s so nice to have a quick recipe like this to satisfy any dessert cravings in a hurry!
Having a healthy mug cake recipe on hand is such a great idea — and it’s especially helpful when it comes to sticking to a keto diet. Because this recipe makes just a single serving, it has built-in portion control.
Ingredients in Low-Carb Pumpkin Mug Cake
It’s really easy to make a delicious keto mug cake. The great thing about this pumpkin cake is that it uses common keto ingredients. And, keto mug cake doesn’t require any special equipment — so as long as you have a mug, a whisk, and a microwave, you’re ready to go.
If you’ve been following the keto diet for a while, you probably have everything you need in your pantry already. Along with grocery staples like butter, salt, baking powder, and an egg, you’ll also need:
- almond flour
- coconut flour
- erythritol sweetener, like Swerve brand
- pumpkin puree, canned or fresh homemade
- pumpkin spice blend, OR cinnamon, nutmeg, ginger, and cloves
Almond Flour is a common keto flour that substitutes for traditional wheat flour. For best results, find a blanched almond flour with a super-fine texture.. I like Bob’s Red Mill or Anthony’s brand almond flour.
Coconut Flour is another common low-carb baking ingredient. Coconut flour is made from ground and dried coconut meat. Because it’s so high in fiber, it’s super absorbent. So, a little bit of coconut flour goes a long way.
Low-Carb Sweetener. I tend to stick with erythritol based sweetener like Swerve. The “brown sugar” version of Swerve would be particularly delicious in this recipe. But you may want to experiment with other sweeteners like xylitol or allulose. (Remember that allulose is less sweet than erythritol, so you’ll need to use more than the 2 tbsp called for in this recipe.)
Pumpkin Puree. Pumpkin is a nutritional superstar: it’s low in calories, high in fiber, and provides more than double your daily dose of Vitamin A in just one serving. You can use either canned pumpkin puree or homemade pumpkin puree in this recipe. Just make sure you’re not using pumpkin pie filling, which can be easy to grab by accident at the grocery store.
If you want to learn more about pumpkin on the keto diet, including how many carbs in pumpkin, check out this guide: Is Pumpkin Keto Diet Friendly?
How to Make Keto Pumpkin Mug Cake
When I say that this is a quick and easy recipe — I really mean it. It’s perfect to make for an after-dinner snack when you don’t feel like turning on the oven.
It’s so fast. Once you have the ingredients gathered, the whole recipe takes 2-3 minutes from start to finish — and that includes the cooking time!
To make the pumpkin cake batter, what you’ll do is just stir all of the ingredients together in a large mug. And then to cook it, just zap it in the microwave for a minute or two. And ta-da! You have your healthy pumpkin mug cake, ready to enjoy.
Let’s break down the steps. I start out by melting 2 tablespoons of butter in a large mug. To that, I add an egg, the pumpkin puree, and a small splash of vanilla extract. I stir it well with a fork, or a small whisk if it’s handy. I do spend a little bit of time mixing up the egg, just to make sure I break up the egg white.
Then, I add the rest of the dry ingredients — almond flour, coconut flour, sweetener, salt, spices, and baking powder — and stir well to combine. Then, all that’s left to do is pop it in the microwave.
I microwave on high for about 1 minute and 30 seconds. You’ll see the batter rise up in the mug. When the top looks set — but not too dry! — you’ll know the mug cake is done. You can also test the cake by touching the top. It should be firm and a little springy.
Depending on the size of your mug and the strength of your microwave, you may need to microwave this mug cake for a little bit longer. If the mug cake still looks undercooked after 90 seconds, you can put it back in the microwave for an additional 30 seconds. But be careful not to overcook the mug cake — you don’t want it to be dry!
How to Make Moist Keto Mug Cakes
Here are some tips to make sure you end up with a warm, moist, and fluffy keto mug cake every time.
- Choose the right mug. I like to use a larger, wide mug shape with straight sides. Tall, skinny, or super curvy mugs can make it difficult for the cake to cook evenly in the microwave. You definitely don’t want the cake to overflow a too-small mug halfway through the cook-time, either!
- Mix the ingredients well. You can mix all of the ingredients in the same mug that you cook the cake in — that means less dirty dishes to clean later! But, if you do that, make sure to take extra care to scrape the sides and bottom of the mug so that all of the ingredients are incorporated fully. In particular, make sure to break up that egg white so you don’t get little pockets of cooked egg white in your cake. If you don’t mind an extra dish, you can also mix all the ingredients in a separate mixing bowl and then pour it into a mug to cook it – your choice!
- Try not to overcook the cake. Every microwave is different, so you may need to make this mug cake a couple of times to find the perfect cook time for you. I find that 90 seconds is a good starting point. You can check the cake by carefully touching the top. The batter should be set and slightly firm. If the batter is still wet, you can keep cooking in 20-30 second bursts.
Other Keto Mug Cakes
This pumpkin spice mug cake is a great recipe, but here are some other flavors you might like to try!
- 2 tbsp melted butter
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp sweetener, like Swerve granulated
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- pinch cloves
- pinch salt
- In a large coffee mug, add melted butter, egg, and pumpkin puree. Mix well.
- Add the dry ingredients: almond flour, coconut flour, sweetener, baking powder, spices, and salt. Mix well.
- Microwave on high for 60-90 seconds. Depending on your microwave and the size of your mug, the cooking time will vary. If after 90 seconds, your mug cake is still undercooked, microwave it for an additional 30 seconds.
- Optionally, top with keto whipped cream and a spinkle of cinnamon.
- Depending on your microwave and the size of your mug, the cook time will vary. If after 90 seconds, your mug cake is still undercooked, microwave it for an additional 30 seconds.
- Instead of all the spices, you can substitute 1/2 teaspoon of premade pumpkin pie spice mix.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 401 Total Fat: 36g Saturated Fat: 17g Cholesterol: 247mg Sodium: 237mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 5g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
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