Keto pumpkin mug cake

This easy keto pumpkin mug cake is the most delicious fall keto breakfast or snack baked in 90 seconds in your microwave oven! With only 6g net carbs per serve, you can indulge on a tasty, fulfilling moist pumpkin cake with no guilt!

Are you ready for keto fall recipes? This easy pumpkin mug cake is the best to start fall with no fuss! Ready in 5 minutes, this easy microwave pumpkin mug cake is moist, fluffy and tastes like pumpkin muffin without the carbs.

What’s a pumpkin keto mug cake?

It is a single-serve keto dessert ready in 90 seconds and it is perfect to fix your pumpkin cake craving with very few carbs and no sugar. If you just began the keto diet, mug cakes are very convenient keto snacks to fix your sweet tooth without blowing up your carb count.

You can make many mug cake flavors like my keto peanut butter mug cake or keto chocolate mug cake. All keto mug cake recipes are keto-friendly it means that their nutrition information are high in fat, contains few net carbs and no sugar.

Is pumpkin keto?

Yes, pumpkin is a keto friendly vegetable with only 4g net carbs per 100 grams and 5 grams of fiber its a great vegetable to make keto recipes.

How to make a keto pumpkin mug cake?

Mug cake ingredients

This keto low-carb pumpkin mug cake is made of less than 10 wholesome ingredients. All you need to make this single-serve dessert are:

• Pumpkin puree – use canned pumpkin puree NOT pumpkin pie filling!
• Erythritol – for sweetness or xylitol or liquid stevia drops.
• Pumpkin spices – or combine cinnamon, nutmeg and ginger, see recipe card for the exact amount.
• Egg – this recipe doesn’t work with flax eggs or egg replacers, you must use an egg.
• Baking powder – for a fluffy cake.
• Coconut oil – or melted butter for a denser buttery pumpkin pie mug cake.
• Almond flour –  this is a gluten-free pumpkin mug cake using a combination of two gluten-free keto flours, don’t swap one for another or the cake texture would not be good.
• Coconut flour –  don’t replace coconut flour with almond flour, these flours are very different and can’t be substituted for each other.  The combination of flours creates the perfect moist and fluffy texture. More coconut flour will dry out the cake.
• Vanilla extract

Preparing the mug cake batter

This healthy pumpkin mug cake can be made directly into your mug or into a mixing bowl. Start by combining the wet ingredients together, then stir in flour and spices.

Cooking time and tips

Keto mug cake recipes are not difficult to bake cake in the microwave, but it requires a few tips before you start.

1. Use a tall microwave-safe mug

At least 6.5 cm height (2.5 inch) and 8.5  cm width (3.4 inch). This is about 1 1/2 cup (400ml) coffee mug. That’s the perfect size to make the best keto pumpkin mug cake, that fits the mug, stays moist, and bakes evenly.

2. Check the microwave power

Set the microwave on 800W, this is the standard temperature for a 90-second keto mug cake. If your microwave only has a power of 600W, it will take longer to bake. Start with 90 seconds then add 10-second bursts until the center is fully set, not runny, or moist.

3. Cool down

Always wait 1 or 2 minutes before decorating your mug cake with cream. This prevents the whipped cream from melting.

How to serve a keto pumpkin spice mug cake?

This pumpkin keto mug cake is even better with some toppings. The best fall keto toppings for your mug cake are:

• Unsweetened whipped cream – or dairy-free coconut yogurt if dairy-free for a paleo pumpkin mug cake.
• Ground cinnamon – add a pinch of cinnamon on top of your hot cake!
• Chocolate chips – add 1 tablespoon of sugar-free chocolate chips on top of the cake or in the batter.

More keto pumpkin recipes

I have plenty of easy tasty keto pumpkin recipes for you to try.

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Made this keto pumpkin mug cake recipe? Don’t forget to share a review below or a picture on Instagram! I love to see your creations and hear back from you.

XOXO Carine

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Keto pumpkin mug cake

A soft spicy pumpkin keto mug cake perfect to fix your fall sweet cravings

Prep Time: 5 mins

Cook Time: 2 mins

Total Time: 7 mins

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1 mug cake

4.8 from 104 votes

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Ingredients

US Customary - Metric

• ▢ 1 large egg at room temperature
• ▢ 2 tablespoons Pumpkin Puree NOT pumpkin pie filling, - scooped, packed, level up
• ▢ 1/2 teaspoon Vanilla extract
• ▢ 1 tablespoon Coconut oil or melted butter or avocado oil - NOT hot to avoid 'cooking egg
• ▢ 3 tablespoons Almond Flour - scooped, packed, level up
• ▢ 1/2 tablespoons Coconut flour - scooped, packed, level up
• ▢ 1 1/2 tablespoons Erythritol
• ▢ 1/2 teaspoon Baking Powder
• ▢ 1/4 teaspoon Cinnamon
• ▢ 1/8 teaspoon Nutmeg
• ▢ 1/8 teaspoon Ginger

Toppings suggestions - optional

• ▢ 1 tablespoons chopped pecans
• ▢ 1 teaspoon Sugar-free maple syrup
• ▢ 2 tablespoons unsweetened whipped cream or coconut yogurt if dairy-free

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Instructions

• In a medium-size bowl whisk the egg with the pumpkin puree, melted coconut oil, and vanilla extract.
• Whisk in almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and ginger.
• Transfer the batter to a tall microwave-safe coffee mug, its minimum size must be 500ml, 2 cups to prevent the mug cake from overflowing
• Microwave at 900W for 90 seconds or until the cake rises out of the mug and the middle is set. It is a moist mug cake so it may have a small area in the center that stays a bit wet but not under-cooked!
• If the cake is still too wet in the center, return to the microwave by 15-second bursts until baked to your liking.
• Wait for 1 minute before adding unsweetened whipped cream on top of the mug, chopped pecan and a drizzle of sugar-free maple syrup.

Oven baking method

• Preheat oven to 350°F (180°C).
• Grease a 2-cups / 500-ml oven-proof ramekin with butter or coconut oil.
• Pour the cake batter in the ramekin and bake for 15-20 minutes or until set in the center.

Storage

• A mug cake bake in the microwave must be eaten within 1 hour or the texture dries and hardens.

Egg note: This recipe must use egg, it doesn't work with a flaxegg or egg replacer.

Flour note: This recipe must use a combination of both flour, almond flour, and coconut flour.

Nut-free option: swap almond flour with the same amount of sunflower seed flour or pumpkin flour and use pumpkin seeds as a topping instead of pecans.

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Nutrition Facts

Keto pumpkin mug cake

Amount Per Serving (1 mug cake (without topping))

Calories 351.2 Calories from Fat 268

% Daily Value*

Fat 29.8g46%

Saturated Fat 15g94%

Cholesterol 186mg62%

Sodium 292.4mg13%

Potassium 130.8mg4%

Carbohydrates 10.8g4%

Fiber 4.6g19%

Sugar 2.8g3%

Protein 11.6g23%

Vitamin A 4938.9IU99%

Vitamin C 1.3mg2%

Calcium 189.6mg19%

Iron 2.3mg13%

Net Carbs 6.2g

* Percent Daily Values are based on a 2000 calorie diet.