This single-serving pumpkin mug cake is low carb and keto-friendly. The cake comes out fluffy, moist and tastes of pumpkin and warm pumpkin spices. The cake cooks in the microwave in less than 2 minutes.
I wanted to share one more low carb pumpkin recipe before moving on to some other holiday recipes. I have a go-to pumpkin spice mug cake I like making this time of year to satisfy my pumpkin bread cravings without having to bake a full loaf and so I wanted to create a similar one for those on a low carb, keto or gluten-free diet.
This mug cake is super easy to make. All the ingredients are mixed in a microwave-safe mug and then the cake is cooked in the microwave.
Ingredients
For this recipe, you will need:
- butter
- pumpkin puree
- egg
- coconut flour
- erythritol
- baking powder
- cinnamon
- nutmeg
How to Make a Keto Pumpkin Mug Cake
- Melt the butter in a microwave-safe mug. Once completely melted, add the pumpkin and egg and whisk until the batter is smooth and no egg streaks remain. It’s important to make sure the egg is fully mixed in at this point because you won’t be able to see any unmixed egg streaks once you add in the other ingredients.
- Then add in the remaining ingredients. Whisk until batter is smooth.
- Cook the cake at full power in the microwave for about 1 minute 45 seconds. Let the cake cool a few minutes before serving. I topped mine with fresh whipped cream and a light dusting of cinnamon. You can also use sugar-free maple syrup or sugar-free chocolate syrup.
Mug Cake Tips
- You can use fresh or canned pumpkin puree. If your pumpkin puree is very watery, try to drain the excess liquid or dab the puree with a paper towel to remove excess moisture.
- I chose coconut flour for this recipe because it is highly absorbent and pumpkin puree contains a lot of moisture. If you were to try to make this recipe almond flour, you would need to use a lot of almond flour.
- The cake is best enjoyed warm and soon after it is done cooking. If you are not planning on eating it right away, make sure to keep it in an airtight container so that it does not get dry.
If you enjoy this recipe, I also have a keto flourless pumpkin mug cake recipe.
Keto Pumpkin Mug Cake
Ingredients
- 1 tbsp unsalted butter melted
- 2 tbsp pumpkin puree
- 1 large egg
- 1 ½ tbsp coconut flour
- 1 tbsp erythritol granular
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- In a microwave-safe mug, add butter and heat in microwave until completely melted. Only heat a few seconds at a time, swirling in between, so that the butter does not overheat and splatter.
- Once butter is melted, add in pumpkin puree and then egg. Whisk vigorously until batter is smooth and no egg streaks remain.
- Add in remaining ingredients. Whisk until batter is smooth.
- Cook cake at full power in the microwave for about 1 minute 45 seconds to 2 minutes, or until cake is cooked. Let cake cool a few minutes before adding toppings of your choice and serving.
Notes
- I use an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
- I used So Nourished Erythritol Sweetener Granular* but you can use any granular sugar substitute of your choice.
- The cake is not overly sweet on its own so if you do not plan on adding any toppings, you may want to add a little more sweetener to the batter.
- The final cake is about the size of a regular muffin or cupcake. You can replate in a smaller mug for presentation.
- You can use fresh or canned pumpkin puree. If your pumpkin puree is very watery, drain the excess liquid or dab the puree with a paper towel to remove excess moisture.
- The cake is best enjoyed soon after it is cooked. If you are not planning on eating it right away, make sure to keep it in an airtight container so that it does not get dry.
- I served the cake with sweetened whipped cream and cinnamon. You can also serve with sugar-free maple syrup or sugar-free chocolate syrup.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from erythritol
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made this with an erythritol and monk fruit blend that I already had and pumpkin spice instead of the cinnamon and nutmeg. It came out perfect with espresso mascarpone for the topping. Great way to use up leftover pumpkin puree.
I’m so glad it worked out for you!
Very nice cake! Light and fluffy. Will be making this one again. I did add 1/8 tsp of ginger.
We’re so glad you loved this recipe!
Delicious! It is tasty, light and fluffy, so very yummy. I used olive oil instead of butter to reduce saturated fat. I took off a little egg white as I prefer less egg in a mug cake. It was perfect!
We’re glad you enjoyed it!
I use this as my 1st meal of the day after intermittent fasting. I have it with some butter, cheese and low carb jam. Delish! It holds me for hours. Thanks
So glad you love it!
I usually avoid mug cakes because every one I’ve tried is a tasteless waste of ingredients. But THIS ONE is wonderful! I’m still on initial AIP, so I used a gelatin “egg.” And I have to avoid erythritol (makes my mouth swell), so I used 100% stevia and 1 T maple syrup (more carbs, but worth it). Tastes so much like pumpkin pie! Thanks for the recipe.
We’re glad it works for you!
Delicious!!! I made a few changes. I used almond flour and added 1/8 tsp of cloves. I also made 1 with cream cheese icing. Taste like Grandma’s pumpkin pie! But in cake form. Ty
We’re happy you enjoyed it! Thanks for sharing your adjustments, too.
It was delicious. I added a few Lily’s chocolate chips and it was perfection. Thank you.
I’m so glad you enjoyed!
OMG!! Just made this mug cake. It’s soooo good! It hit the spot. My husband also loved it & he doesn’t usually like pumpkin cakes. Thank you for posting your recipe. I also added the cream cheese frosting that another patron posted. It was delicious!
So glad you liked it!
So good as is! I didn’t put any frosting or anything extra in/on it.
I’m so glad you enjoyed!
this tasted amazing! I may try putting a few Lily’s chocolate chips in the mix next time.
I’m so glad you liked it!
Super good recipe for fall without all the sugar. Thank you!
I’m so glad you enjoyed!
Easy to make and very tasty! Only using coconut flour works great for this. Thanks for the recipe 🙂
I’m so glad you liked it!
So bomb! I also love how this is low-cal compared to so many other mug cakes!
I’m so glad you enjoyed!
This recipe is to die for. I add a few pepitas before cooking and use 1 tbsp cream cheese and 2 tbsp whipping cream and a packet of monk fruit to make a cream cheese icing. Soooo good!
I’m so glad you liked it!
Your mug cake recipes are amazing! Perfect for when I’m having that craving that just won’t go away….love this pumpkin one, on a super restricted diet right now and these ingredients work! (except I used liquid stevia for my sweetener).
Thanks!
I’m so glad you like the mug cakes!
Made this as written. Delish! I add a slice provalone cheese and I’m satisfied for a long time. Thanks, Kirbie
I tried your lasagna and we’ll be having this many times in the future too.!
I’m so glad you enjoyed!
This looks delicious. I saw the list of ingredients, but not the amounts. Is there a print button to print the recipe with the amounts?
Sorry the recipe card should be there now.
Delish. I used coconut sugar. I used butter but can you use coconut oil instead?
Thanks!
I haven’t tried with coconut oil but I think it should work
Love it, very tasty and quick
so happy you liked it!
Any thing keto yummy