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–+ servings
keto pumpkin mug cake with a bite out

Keto Pumpkin Mug Cake

Becky
An easy, tender keto pumpkin mug cake that is ready in less than 5 minutes. This low carb pumpkin mug cake recipe makes two servings. It's naturally dairy-free and grain-free.
5 from 6 votes
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Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Course Desserts
Cuisine American
Servings 2 mug cakes
Calories 242 kcal

Ingredients
  

  • 2 tablespoons coconut flour
  • 2 tablespoons almond flour
  • 1 tablespoon sugar-free sweetener
  • ½ teaspoon pumpkin spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons oil we used avocado oil
  • 1 egg
  • 3 tablespoons pumpkin puree not pumpkin pie filling
  • ½ teaspoon vanilla extract

Instructions
 

  • In a medium mixing bowl, whisk coconut flour, almond flour, sweetener, pumpkin spice, baking soda and salt.
  • Add oil, egg, pumpkin, and vanilla extract.
  • Mix until combined.
  • Divide batter between two mugs or two small ramekins.
  • Microwave individually for 60 seconds.
  • Using an oven mitt, remove the mug cake from the microwave.
  • Let site for 5 minutes, then enjoy.

Video

Notes

  • When you measure your almond flour and coconut flour, make sure to level the tablespoon so extra flour doesn't get into the batter and cause it to be dry.
  • Egg-free option: Use a flaxseed egg in place of the chicken egg to make this egg free.
  • Oils: You can use your oil of choice, or you can use melted and cooled butter or ghee.

Nutrition

Serving: 1Calories: 242kcalCarbohydrates: 8.5gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 17gCholesterol: 93mgSodium: 220mgFiber: 4g
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