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–+ servings

Keto Pumpkin Mug Cake

This low carb and keto friendly dessert is wonderfully rich and satisfying. It is the perfect cozy treat to brighten your day.
Keto Pumpkin Mug Cake
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Dessert
Cuisine American
Servings 1 serving
Calories 446 kcal
Print Recipe Pin 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

Equipment

  • microwave

Instructions
 

  • In a 12 oz microwave-safe mug, stir together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.
  • 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.
  • 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.
  • 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.
  • Spoon the cream cheese topping over the warm cake, dust with a pinch of cinnamon and enjoy right away.

Nutrition

Serving: 1servingCalories: 446kcalCarbohydrates: 12gProtein: 14gFat: 38g
Keyword keto, low carb, mug cake, pumpkin
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