Keto Pumpkin Mug Cake?

Well, it is September and I’m craving a little something sweet and pumpkin spicy…

The Keto part? That’s me, trying to put a healthy-ish spin on things.

However, this pumpkin spice mug cake is legit Keto friendly and SO easy and delicious!

It’s also gluten free.

I know you’re going to love this.

Keto Pumpkin Mug Cake Servings: 1 serving
Prep Time: 3 minutes Cook Time: 60-90 seconds Total Time: 5 minutes

Kitchen Appliances: Microwave

Ingredients:

2 Tablespoons almond flour

2 Tablespoons coconut flour

2 Tablespoons granulated Swerve sweetener

a few drops of vanilla extract

1 teaspoon pumpkin spice

1⁄2 teaspoon baking powder

Pinch of salt

2 Tablespoons melted butter

2 Tablespoons pumpkin puree (this can be fresh or canned)

1 egg

Optional: Whipped topping –personally I do not skimp or skip the whipped cream!

Also, adding a smidge of cream cheese to this mix makes it a little more decadent!

Keto Pumpkin Mug Cake Directions:

1. In a mug, combine the almond flour, coconut flower, swerve, pumpkin spice, baking powder and salt. Stir with a fork until well mixed. Of course you can do this in a mixing bowl if it’s easier and then simply transfer the batter to the mug.
2. Add the melted butter, pumpkin puree, egg and vanilla. Stir until well mixed.
3. Microwave on high for 60-90 seconds or until the cake solidifies on top and pulls awayfrom the mug on the sides.
4. Serve with whipped topping and extra pumpkin spice.

The key to cooking the perfect mug cake is patience.

This recipe takes less than 5 minutes to complete, so take your time and make it right!

Follow these steps to cook the perfect mug cake, every time.

 

How to cook a mug cake:

This is good advice in general for all mug cake recipes.

1. Mix the dry ingredients first. Because you aren’t using a hand mixer, using a fork to break up the dry ingredients before adding the wet ingredients will ensure you don’t have a lumpy mug cake.
2. Stir the wet ingredients just until combined. Over mixing can make the cake tough. If you start the recipe by thoroughly combining the dry ingredients, it shouldn’t take more than a minute to break up the egg and make sure the wet ingredients are well integrated.
3. Cook Slowly. After the initial 60 second cook time, check your mug cake every 30 seconds.

How do I know when the pumpkin mug cake is done?

The top should be set and the sides will pull away from the mug just slightly.

You can also check to see if it’s done by inserting a toothpick or knife in the center of the mug.

When it comes out clean, your cake is done.

It’s so easy – mug cakes are quickly becoming one of my favorite dessert recipes.

 

 

Health Benefits

This keto mug cake does have a few health benefits.

Almond Flour is low carb, high in protein and loaded with magnesium, vitamin E and monounsaturated fats.

Coconut Flour is high in fiber and MCTs, it may promote stable blood sugar and aid in good digestion.

The almond flour coconut flour combination here packs a lot of healthy nutrients.

Pumpkin is rich in vitamin A and is a natural antioxidant that may boost your immunity.

See the recipe card below for a complete list of the nutrition information.

Let me know in the comments if you make it and how you liked it.

Also, let me know if you’d like to see more keto recipes or keto low carb recommendations in general.

 

 

 

PS: For another healthy and delicious snack, perfect for back to school – don’t miss this granola recipe!

 

SOURCES:

wood raw edge server 

black mug

 

 

Yield: 1 serving

Super Easy Keto Pumpkin Mug Cake

Print

This super easy keto pumpkin mug cake is a seasonal favorite!

It goes right in the microwave oven and it's ready in almost a minute.

Prep Time 5 minutes

Cook Time 2 minutes 30 seconds

Total Time 7 minutes 30 seconds

Ingredients

• 2 Tablespoons almond flour
• 2 Tablespoons coconut flour
• 2 Tablespoons granulated Swerve
• 1 teaspoon pumpkin spice
• 1 egg
• few drops Vanilla extract
• 1⁄2 teaspoon baking powder
• Pinch of salt
• 2 Tablespoons melted butter
• 2 Tablespoons pumpkin puree (canned or fresh)

Instructions

1. In a mug, combine the almond flour, coconut flour, Swerve, pumpkin spice, baking powder and salt.
2. Stir with a fork until well mixed.
3. Add the melted butter, pumpkin puree, egg and vanilla - stir until well mixed.
4. Microwave on high for 60-90 seconds, or until the cake solidifies on top and pulls away from the mug on the sides.
5. Serve with whipped topping and extra pumpkin spice and enjoy!
   

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 247mgSodium: 642mgCarbohydrates: 18gFiber: 5gSugar: 5gProtein: 13g

Nutrition information isn’t always accurate.

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