I make this Keto pumpkin mug cake all the time. It is my super healthy and delicious keto snacks. Furthermore, it is so easy to make, and it is not only yummy, but it smells wonderful as well. The best thing about this Keto cake that it is low carb and sugar-free. So, I don’t feel guilty while eating it. Also, I love pumpkin; it usually goes so well with cream cheese; that is why I add a tiny amount of cream cheese to this recipe for better taste. Using this tiny amount of cream cheese also helps in making this low carb pumpkin mug cake spongy and fluffy.

Previous pumpkin cake recipes:

• Gluten Free Pumpkin Cake Recipe
• Low Carb Easy Pumpkin Cake With Cream Cheese Frosting

Keto pumpkin mug cake ingredients:

• pumpkin puree
• Almond flour
• Egg
• Coconut flour
• Powdered Erythritol or any other powder sweetener
• Vanilla extract
• Cinnamon powder
• Ginger powder
• Baking powder
• Butter
• Water
• Cream cheese (optional)
• Pumpkin seeds (optional – for the top)

How to make the keto pumpkin mug cake:

• Crack the egg in a big mug then whisk it.
• Add the powdered erythritol and keep whisking.
• After that, add butter, vanilla extract, coconut flour, almond flour, ginger powder, cinnamon powder and baking powder. keep whisking.
• Next, add the pumpkin puree, water and the cream cheese. Then, stir.
• After that, top the batter with the pumpkin seeds if you like. Then, microwave for 2 minutes.

How to serve the low carb mug cake:

Because I make this pumpkin mug cake a lot, I have served it with so many ways.

• with nuts, such as pecan, pumpkin seeds, almond sliced
• Also, I have served it with dark chocolate.
• I topped it with whipped cream or cream cheese frosting.

Print Recipe

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Keto Pumpkin Mug Cake – Healthy And Sugar-Free

This Keto pumpkin mug cake is low carb and sugar-free healthy keto snacks. Also, it is super easy to make, and it is not only yummy, but it smells wonderful as well.

Prep Time1 min

Cook Time2 mins

Course: Breakfast, Snack

Cuisine: grain free, keto, low-carb

Keyword: keto cake, keto mug cake, microwave cake, Sugar-Free mug cake

Servings: 2 mugs

Calories: 194kcal

Ingredients

• 1 tbsp pumpkin puree
• 2 1/2 tbsp Almond flour
• 1 Egg
• 1 tbsp Coconut flour
• 1 1/2 tbsp Powdered Erythritol
• 1/4 tsp Vanilla extract
• 1/4 tsp Cinnamon powder
• 1/8 tsp Ginger powder
• 1/2 tsp Baking powder
• 1 tbsp Butter
• 1 tsp Water
• 1 tsp Cream cheese optional
• 2 tsp Pumpkin seeds optional – for the top

Instructions

• Crack the egg in a big mug then whisk it.
• Add the powdered erythritol and keep whisking.
• Add butter, vanilla extract, coconut flour, almond flour, ginger powder, cinnamon powder and baking powder, keep whisking.
• Add the pumpkin puree, water and the cream cheese. Then, stir.
• Top the batter with the pumpkin seeds if you like. Then, microwave for 2 minutes.

Nutrition

Serving: 1mug | Calories: 194kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 169mg | Potassium: 57mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1319IU | Calcium: 98mg | Iron: 1mg

Tried this recipe?Let us know how it was!

More keto mug cake recipes:

Almond Flour Chocolate Mug Cake Recipe

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