Keto Pumpkin Mug Cake

Servings

1 mug cake

Prep Time

5 minutes

Cook Time

60–90 seconds (microwave)

Ingredients

Dry Ingredients

• 3 tbsp almond flour (finely ground)

• 1 tbsp keto sweetener (erythritol, monk fruit, or allulose)

• ¼ tsp baking powder

• ¼ tsp pumpkin pie spice

• Pinch of salt

Wet Ingredients

• 1 large egg

• 2 tbsp pumpkin purée (100% pumpkin, not pie filling)

• 1 tbsp unsalted butter, melted (or coconut oil)

• ½ tsp vanilla extract

Optional Add-Ins

• 1 tbsp chopped pecans or walnuts

• 1 tbsp sugar-free chocolate chips

• Cream cheese swirl (see below)

Instructions

1. Prepare the Mug

• Use a microwave-safe mug (8–12 oz).

• Lightly grease the inside with butter or oil to prevent sticking.

2. Mix Dry Ingredients

• Add almond flour, sweetener, baking powder, pumpkin pie spice, and salt to the mug.

• Stir well to remove any lumps.

3. Add Wet Ingredients

• Add the egg, pumpkin purée, melted butter, and vanilla.

• Stir thoroughly until a smooth batter forms.

  • Scrape the sides and bottom to ensure even mixing.

4. Microwave

• Microwave on high for 60 seconds.

• Check doneness:

  • If the center is still wet, microwave in 10–15 second intervals.

• The cake should be set but slightly moist on top.

5. Rest and Serve

• Let the mug cake rest for 1 minute (it continues to cook slightly).

• Eat directly from the mug or carefully invert onto a plate.

Optional Cream Cheese Swirl

Mix together:

• 1 tbsp cream cheese, softened

• 1 tsp keto sweetener

• Drop into batter before microwaving and gently swirl with a toothpick.

Texture & Flavor Tips

• Almond flour keeps it moist; coconut flour will make it dry unless adjusted.

• Allulose gives the softest texture.

• Do not overcook or it will become rubbery.

• For extra richness, top with a small pat of butter.

Keto Nutrition (Approximate)

• Calories: ~260

• Fat: 22 g

• Protein: 9 g

• Total Carbs: ~7 g

• Net Carbs: ~3 g

Variations

• Dairy-free: Use coconut oil instead of butter.

• Spiced: Add a pinch of cinnamon and nutmeg.

• Protein boost: Add 1 tbsp unflavored collagen powder.

• Oven-baked: Bake at 350°F (175°C) for 12–15 minutes in a ramekin.