Love pumpkin? This keto pumpkin mug cake is an easy, healthy and delicious dessert. Loaded with pumpkin puree and made in just 2 minutes. It is flourless, sugar free and gluten free.
Also, it is not only yummy, but it smells wonderful as well. The best thing about this keto cake that it is low carb and easy to make.
For more pumpkin desserts, check Gluten Free Pumpkin Cake and Pumpkin Sheet Cake With Cream Cheese Frosting.
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Why You'll Love This Recipe
- This recipe is flourless, sugar free and gluten free.
- Super easy recipe, ready in just 90 seconds.
- The perfect single-serving dessert or snack.
- A great way to use up leftover pumpkin puree.
- Healthy pumpkin mug cake, suitable for everyone and perfect for people on a keto diet.
Ingredients
- Pumpkin puree: Homemade or store bought. Check how to make pumpkin puree at home.
- Almond flour
- Egg: At room temperature.
- Coconut flour
- Powdered Erythritol: You can use any other powder sweetener you have at home such as monk fruit sweetener.
- Vanilla extract: For extra flavor.
- Cinnamon powder
- Ginger powder
- Baking powder: To give the cake a fluffy texture.
- Butter: You can replace the melted butter with avocado oil, olive oil or coconut oil.
- Cream cheese: Optional.
- Pumpkin seeds: For topping.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Replace cinnamon and ginger with a ¼ teaspoon of pumpkin pie spice.
- Top your mug cake with whipped cream like in Hot Cocoa Mug Cake or with cream cheese frosting like Red Velvet Mug Cake, You can also top it with chocolate chips like in 3 Ingredient Peanut Butter Mug Cake.
- Replace Pumpkin seeds with any nuts you like, such as pecan or walnut.
How To make Keto Pumpkin Mug Cake?
One: Crack the egg in a microwave-safe mug then whisk it (photo 1).
Two: Add the powdered erythritol and keep whisking (photo 2).
Three: Add butter, vanilla extract, coconut flour, almond flour, ginger powder, cinnamon powder and baking powder. keep whisking (photo 3).
Four: Add water and the cream cheese. Then, stir (photo 4).
Five: Add the pumpkin puree, stir (photo 5).
Six: Top the batter with the pumpkin seeds (optional). Then, microwave for 90 seconds (photo 6).
Top Tips
- Use a large mug to not make a mess in your microwave.
- Don't overcook; bake for 90 seconds and if it's not fully baked, bake for another 5 -10 seconds.
- You can mix the batter in a small mixing bowl if this is the first time to make mug cake.
- Mix the all ingredients well until combined.
How to Serve
Serve this delicious keto pumpkin mug cake with Strawberry Milk Tea, Chocolate Milk Tea or Date Shake.
Love pumpkin? Check these pumpkin recipes Pumpkin Pancakes, Philadelphia Pumpkin Cheesecake, Classic Pumpkin Scones or American Pumpkin Pie. You can also check all our pumpkin recipes.
Recipe FAQs
No, you must use almond and coconut flour to get the best cake texture.
No, they are totally different. This recipe calls for pumpkin puree.
Yes, you can bake it in a preheated oven at 340F/ 171C for about 15-18 minutes. Use an oven-safe mug or ramekin.
More Keto Mug Cakes
- Keto Matcha Green Tea Mug Cake
- Keto Coffee Mug Cake (Low Carb And Sugar Free)
- Peanut Butter Mug Cake (Keto)
- Almond Flour Chocolate Mug Cake
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Recipe Card
Keto Pumpkin Mug Cake
Ingredients
- 1 tablespoon pumpkin puree
- 2 ½ tablespoon Almond flour
- 1 Egg
- 1 tablespoon Coconut flour
- 1 ½ tablespoon Powdered Erythritol
- ¼ teaspoon Vanilla extract
- ¼ teaspoon Cinnamon powder
- ⅛ teaspoon Ginger powder
- ½ teaspoon Baking powder
- 1 tablespoon Butter
- 1 teaspoon Water
- 1 teaspoon Cream cheese optional
- 2 teaspoon Pumpkin seeds optional - for the top
Instructions
- Crack the egg in a big mug then whisk it.1 Egg
- Add the powdered erythritol and keep whisking.1 ½ tablespoon Powdered Erythritol
- Add butter, vanilla extract, coconut flour, almond flour, ginger powder, cinnamon powder and baking powder, keep whisking.2 ½ tablespoon Almond flour, 1 tablespoon Coconut flour, ¼ teaspoon Vanilla extract, ¼ teaspoon Cinnamon powder, ⅛ teaspoon Ginger powder, 1 tablespoon Butter, ½ teaspoon Baking powder
- Add the pumpkin puree, water and the cream cheese. Then, stir.1 tablespoon pumpkin puree, 1 teaspoon Water, 1 teaspoon Cream cheese
- Top the batter with the pumpkin seeds if you like. Then, microwave for 90 seconds.2 teaspoon Pumpkin seeds
Notes
- Use a large mug to not make a mess in your microwave.
- Don't overcook; bake for 90 seconds and if it's not fully baked, bake for another 5 -10 seconds.
- You can mix the batter in a small mixing bowl if this is the first time to make mug cake.
Variations
- Replace cinnamon and ginger with a ¼ teaspoon of pumpkin pie spice.
- Top your mug cake with whipped cream, cream cheese frosting, or You can also top it with chocolate chips.
- Replace Pumpkin seeds with any nuts you like, such as pecan or walnut.
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