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.