Keto Pumpkin Mug Cake
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.
Servings: 2 mug cakes
Calories: 242kcal
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.
Nutrition
Serving: 1 | Calories: 242kcal | Carbohydrates: 8.5g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 93mg | Sodium: 220mg | Fiber: 4g