A tender, easy keto pumpkin mug cake that is ready in 3 minutes and perfectly sweet. This recipe makes two servings. It's naturally dairy-free and grain-free.
If you love pumpkin you'll want to make these easy keto pumpkin bars with cream cheese frosting. If you're looking for a pumpkin breakfast recipe these easy low carb pumpkin muffins are super tender and scrumptious.
This keto pumpkin crème brulee is also delicious. For more recipe ideas check out our Keto Recipes section.
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Why you'll love this quick treat
This recipe uses a combination of almond flour and coconut flour, which gives it the perfect texture and rise. We use the same mix in our keto chocolate chip mug cookie recipe.
This low carb pumpkin mug cake recipe makes two servings. You can share the other, or save it for breakfast the next morning.
We usually reheat for 15 seconds and enjoy with coffee. Delish!
Key ingredients
Pumpkin puree - You can use fresh or canned pumpkin puree (not pumpkin pie filling) in this recipe. Just note that fresh cooked and pureed pumpkin tends to have more water in it. So the consistency may be a but more moist.
Pumpkin spice - Brings the warmth and delightful aroma to this mug cake. A perfect complement to fall.
If you have any questions about the ingredients, please comment below and we will get back to you.
This recipe only uses 3 tablespoons of pumpkin puree, so use the rest of the can to make our keto pumpkin bread with icing.
How to make a keto pumpkin mug cake
Step 1. In a medium mixing bowl, whisk dry ingredients together.
Step 2. Add in the wet ingredients.
Step 3. Mix until combined and evenly incorporated.
Step 4. Divide batter between two small mugs, or two 6 oz. ramekins. Microwave for 1 minute.
For the complete list of ingredients and instructions, please see the printable recipe card below.
For another quick dessert recipe when those cravings hit, make our keto chocolate mug cake.
Expert tip
Never fill your mug or ramekin more than ⅔ full. Your cakes will rise quite a bit in the microwave and you don't want to waste any of your dessert by having it spill over the top.
FAQs
Yes, you can make these low carb pumpkin mug cakes egg free by using a flax egg instead.
Please note that they won't rise as high and you are adding carbs to the total carb count.
Yes, you can bake this cake in the oven. You'll want to use a ramekin and bake it at 350 degrees F, for about 10 minutes. Make sure to check it for doneness throughout, so it bakes up exactly the way you want it.
You can simply cover and leave on the counter for the rest of the day. Or place in the fridge for 2 to 3 days. We recommend you reheat before enjoying.
Toppings to try
Sprinkle on some sugar-free chocolate chips as you remove from the microwave and let them melt.
Or allow to cool and then top with keto whipped cream and more pumpkin spice or cinnamon for that perfect fall treat.
To take it to the next level, you can add chopped walnuts or keto candied pecans and serve with keto vanilla ice cream.
Other keto fall desserts
Looking for more mug cake recipes? Try this Keto Lemon Mug Cake.
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Did you make this recipe? Please stop back by and let us know what you thought.
📖 Recipe
Keto Pumpkin Mug Cake
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 sit 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 to make this egg free.
- Oils: You can use your oil of choice, or you can use melted and cooled butter or ghee.
- Don't fill your mugs or ramekins more than ⅔ full to avoid spillage.
Jean
Just made this pumpkin mug cake. Really very good. Topped it with whipped cream.
Dane & Becky
I am so glad you liked it, thank you for taking the time to stop back by and let me know.
Jane webster
Shouldn't this recipe call for baking powder, not baking soda?
Four Score Living
You can use either in this recipe.
Eunice I.
Just made this as a treat for my restricted phase one SIBO recovery. I used 365 organic brand Stevia powder which came with a tiny spoon. A pinch of pure stevia is all I needed. Thank you for this recipe!!!!
Four Score Living
Hi Eunice,
You are welcome. I am glad you liked it.