Introduction

Pumpkin, a seasonal favorite, combines beautifully with the keto lifestyle in this pumpkin mug cake recipe. This single-serving dessert is not only low-carb but also offers a rich flavor that’s perfect for satisfying those autumn cravings without straying from your low-carb or keto goals. Made with almond flour, a natural sweetener like erythritol, and pumpkin puree, this mug cake brings the warmth of fall spices with a keto twist.

Mug cakes are an excellent option when you need a quick, single-serving dessert. They are not only easy to prepare but also help you control portion sizes, preventing the temptation of overindulgence. This Keto Pumpkin Mug Cake recipe is perfect for anyone looking to satisfy their sweet tooth while sticking to a keto or low-carb lifestyle. Whether you’re new to keto or a seasoned dieter, this recipe is sure to please!

Ingredients:

The ingredients for this Keto Pumpkin Mug Cake are carefully selected to ensure a perfect balance of flavor and nutrition, all while keeping the carbs low and the taste high.

  • 2 tablespoons almond flour – Almond flour is an excellent keto-friendly substitute for regular flour. It is low in carbs and high in healthy fats, making it a staple in many keto recipes.
  • 1 tablespoon coconut flour – Coconut flour helps improve the texture of the mug cake, contributing to a moist, fluffy crumb while still being low in carbs.
  • 1/4 teaspoon baking powder – Baking powder gives the mug cake the necessary rise, making it light and fluffy.
  • 1/4 teaspoon ground cinnamon – Cinnamon adds a warm, aromatic spice that pairs wonderfully with the pumpkin and enhances the overall flavor.
  • 1/8 teaspoon ground nutmeg – Nutmeg provides an additional warm, spicy flavor that brings out the pumpkin’s sweetness.
  • 1/8 teaspoon ground ginger – Ginger adds a touch of heat and flavor that complements the other spices in this fall-inspired dessert.
  • 1 tablespoon butter (melted) – Butter adds richness and moisture to the cake, contributing to its soft and tender texture.
  • 2 tablespoons pumpkin puree – Pumpkin puree is the star ingredient, providing flavor, moisture, and a touch of natural sweetness to the mug cake.
  • 1 large egg – Eggs help bind the ingredients together and add structure to the cake, ensuring it bakes properly.
  • 1 tablespoon unsweetened almond milk – Almond milk is a low-carb alternative to regular milk and helps achieve the desired consistency of the batter.
  • 1 tablespoon erythritol or another keto-friendly sweetener – Erythritol is a sugar alcohol that has zero net carbs, making it a perfect sweetener for keto diets. It has no impact on blood sugar levels and doesn’t cause insulin spikes.
  • 1/2 teaspoon vanilla extract – Vanilla extract enhances the flavor of the pumpkin and spices, adding depth to the overall taste.

Instructions:

  1. Prepare the Mug: Choose a microwave-safe mug with a capacity of at least 12 ounces. A larger mug will ensure the cake doesn’t overflow as it bakes. Lightly grease the mug with butter or non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and ginger. Ensure the dry ingredients are well combined to prevent clumping.
  3. Add Wet Ingredients: In the same bowl, add the melted butter, pumpkin puree, egg, almond milk, erythritol, and vanilla extract. Use a whisk or spoon to mix everything together until smooth and well-combined. The batter should have a thick, but pourable consistency.
  4. Transfer the Batter to the Mug: Pour the batter into the prepared mug, filling it about halfway. The batter will rise as it bakes, so leave some space at the top to prevent it from overflowing.
  5. Microwave the Mug Cake: Place the mug in the microwave and cook on high for 1 minute 30 seconds to 2 minutes. The cooking time may vary depending on your microwave’s wattage, so keep an eye on it. The cake should be firm to the touch but still soft inside. If it’s not fully set, microwave for an additional 15-20 seconds.
  6. Let it Cool Slightly: After the mug cake is done, remove it from the microwave carefully. Let it cool for a few minutes before eating. This allows the cake to firm up and makes it easier to enjoy.
  7. Optional Toppings: You can top the cake with a dollop of whipped cream or a sprinkle of cinnamon. If you want a little extra sweetness, drizzle some keto-friendly chocolate sauce or a few chocolate chips on top.
  8. Serve and Enjoy: Now that your Keto Pumpkin Mug Cake is ready, enjoy it as an afternoon snack, dessert, or even breakfast! It’s the perfect treat to satisfy your pumpkin cravings while staying within your keto macros.

Nutritional Information (Per Serving):

  • Calories: 218 kcal
  • Fat: 18g
  • Protein: 7g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Net Carbs: 4g
  • Sugars: 1g

Weight Watchers (WW) SmartPoints:

  • Blue Plan: 5 SmartPoints
  • Green Plan: 5 SmartPoints
  • Purple Plan: 5 SmartPoints

Tips for the Best Keto Pumpkin Mug Cake:

  1. Check Your Microwave’s Wattage: Cooking times may vary depending on your microwave’s wattage. Start with the recommended time of 1 minute 30 seconds and adjust accordingly. It’s essential not to overcook the mug cake to avoid a dry texture.
  2. Use Fresh Pumpkin Puree: If possible, use fresh pumpkin puree rather than canned pumpkin. Fresh pumpkin gives the cake a more vibrant flavor and a smoother texture.
  3. Add More Spices: If you love the warm, spicy notes of fall, feel free to adjust the amount of cinnamon, nutmeg, and ginger to your taste. Adding a pinch of cloves can also enhance the flavor.
  4. Make It Dairy-Free: To make this recipe dairy-free, substitute the butter with coconut oil or a plant-based butter alternative.
  5. Customize with Add-Ins: While this mug cake is perfect on its own, you can add a few extras like sugar-free chocolate chips, chopped nuts, or a tablespoon of chia seeds for added texture and flavor.
  6. Adjust Sweetener to Taste: Some people prefer their desserts sweeter than others. Feel free to adjust the amount of sweetener in the recipe based on your personal preference. Erythritol is a common keto sweetener, but you can also use monk fruit sweetener, stevia, or any other preferred low-carb sweetener.
  7. Use Larger Mugs for Better Results: If you notice the mug cake overflows, consider using a larger mug. A 12-ounce mug is generally ideal, but depending on your microwave and the size of your ingredients, you may want to use a 14 or 16-ounce mug for better results.

Conclusion:

This Keto Pumpkin Mug Cake is an easy, quick, and delicious way to enjoy a guilt-free dessert that fits perfectly within your ketogenic or low-carb diet. With its warm spices, moist texture, and the added benefits of being low in carbs and high in healthy fats, it’s an ideal treat for any occasion, especially during the fall and holiday seasons. Whether you’re on a strict keto plan or simply looking to reduce your sugar intake, this mug cake is sure to satisfy your sweet cravings while keeping you on track with your health goals.

Feel free to customize this recipe with your favorite toppings or add-ins, and enjoy the simplicity and indulgence of a keto-friendly mug cake!