Keto Pumpkin Mug Cake

Whenever fall comes around, I find myself craving warm pumpkin treats almost every single day.

That is why I love this easy keto pumpkin mug cake so much. It gives you all the cozy flavors of autumn in just a couple of minutes.

Since it is completely low carb and keto friendly, you can enjoy a sweet dessert without worrying about sugar spikes.

You mix everything right inside your favorite coffee mug, which means you barely have any dishes to wash.

The simple cream cheese topping melts into the warm cake and makes it taste like a slice of real pumpkin pie.

Why You’ll Love This Recipe

Ready in Minutes – You can mix and microwave this warm treat in under two minutes for instant fall comfort.

Ultra Moist Texture – The combination of pumpkin puree and melted butter keeps the crumb incredibly soft and tender.

Built-in Portion Control – Making a single serving helps you enjoy freshly baked cake without overeating or wasting leftovers.

Rich Cream Cheese Topping – The sweet cream cheese glaze melts over the warm cake for bakery-style decadence.

Recipe Ingredients

For the Mug Cake

• 1/4 cup Blanched Almond Flour
• 1 tsp Coconut Flour
• 1 1/2 tbsp Granulated Erythritol Sweetener
• 1/2 tsp Baking Powder
• 1/2 tsp Pumpkin Pie Spice
• 1 pinch Salt
• 1 Large Egg
• 2 tbsp Pumpkin Puree
• 1 tbsp Butter, Melted
• 1/4 tsp Vanilla Extract

For the Topping

• 1 tbsp Cream Cheese, Softened
• 1 tsp Powdered Erythritol Sweetener
• 1 tsp Heavy Whipping Cream
• 1 pinch Ground Cinnamon

How To Make

Step 1

In a 12 oz microwave-safe mug, stir together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.

Step 2

Add the egg, pumpkin puree, melted butter and vanilla. Stir well with a fork until the batter is completely smooth, scraping the bottom and corners of the mug so no dry pockets remain.

Step 3

Microwave on high for 75 to 90 seconds, until the cake has risen and the top looks set and no longer wet.

For an oven version, pour the batter into a greased oven-safe ramekin and bake at 350°F for 14 to 16 minutes.

Step 4

While the cake cools for 1 to 2 minutes, stir the cream cheese, powdered sweetener and heavy cream together in a small bowl until smooth.

Step 5

Spoon the cream cheese topping over the warm cake, dust with a pinch of cinnamon and enjoy right away.

Tips

Use Pure Pumpkin Puree

Always check the can to make sure you are buying pure canned pumpkin and not pumpkin pie mix. Pumpkin pie mix is packed with real sugar that will ruin your low carb diet.

Pure pumpkin should list pumpkin as the single ingredient on the label. This keeps the carb count low and gives you the exact moisture you need.

Measure the Coconut Flour Accurately

Coconut flour absorbs a huge amount of liquid compared to other flours. Even half a teaspoon too much can turn your cake from soft to dry and dense.

I recommend leveling off your measuring spoon flat with the back of a butter knife. Never pack the flour down into the spoon when scooping it.

Watch the Microwave Time Closely

Microwave power levels vary a lot from kitchen to kitchen. I’ve found that overcooking by just 10 seconds can make keto mug cakes feel rubbery.

Start checking the cake right at 75 seconds. The center should look puffed and dry to the touch without feeling hard.

More Recipes

• Keto Cinnamon Roll Mug Cake
• Keto Coffee Cake Mug Cake
• Keto Pumpkin Bread
• Keto Pumpkin Muffins
• Keto Snickerdoodle Mug Cake

Frequently Asked Questions

Can I skip the coconut flour and use only almond flour?

Yes, you can swap the 1 teaspoon of coconut flour for 1 extra tablespoon of almond flour.

Coconut flour absorbs a lot of extra liquid, so adding that extra almond flour helps keep the cake from turning out soggy.