Low Carb Pumpkin Mug Cake Recipe
It’s pumpkin season and that means we flavor everything with this beloved seasonal vegetable – even
keto cakes! This recipe for keto pumpkin mug cake is an easy way to satisfy your yearly pumpkin craving. This sugar-free mug cake only takes a few minutes to mix and bake in the microwave (oven instructions below). This mug cake is filled with real pumpkin flavor and pumpkin spice seasoning. It’s moist and incredible when paired with fresh whipped cream.It’s also a great way to enjoy a keto dessert at the Thanksgiving dinner table without having to make an entire keto dessert for the rest of your non-keto family to eat.
What is a Mug Cake?
A mug cake is a portion controlled cake made in a mug! Typically, the ingredients for a single serve cake are mixed together in a coffee mug and quickly baked in the microwave for about a minute.Mug cakes are popular on the keto diet because they are one serving. So when a sweet craving strikes you can satisfy it quickly by making a small cake without leaving you with lots of dishes or making a bunch of desserts that you make not finish or may not want to finish eating.
Is Pumpkin Keto?
Sure, pumpkin is a member of the squash family and contains carbs. However, small amount of pumpkin is keto friendly. A 1/2 cup of pumpkin puree has 6 grams of net carbs. This recipe uses 2 tablespoons of pumpkin puree which contributes 1.5 grams of carbs for the whole keto mug cake!Besides being keto approved, pumpkin has nutritional benefits that you don’t want to miss out on. It is high in Vitamin A and has lots of antioxidants.If you are purchasing pumpkin puree from the grocery store, make sure you pick 100% pumpkin puree and not the pumpkin pie filling. Pumpkin pie filling is filled with add sugars and unnecessary carbs.
Best Mugs for Mug Cakes
Mug cakes are typically made in a mug and microwaved in that same mug. That’s why it is called a mug cake. However, when I make keto mug cakes, I like to use
small ramekins because they allow for more consistent even baking. For the low carb pumpkin mug cake recipe, I used a ramekin but I have used my favorite mug before too when I didn’t feel like doing dishes.
Should I Grease My Mug?
You don’t have to grease the mug but if you want to easily remove the cake from the mug or ramekin, I would recommend you grease the mug with cooking spray before you add the cake batter. This will allow the cake to easily be removed.I usually use avocado cooking spray or coconut cooking spray.
Oven Instructions
Don’t have a microwave? You can still make this keto pumpkin mug cake! It just might take a little bit longer to bake. Complete the steps to make the pumpkin mug cake just described above except make sure you use a ramekin or oven safe container to bake the mug bake in.To bake the cake, place in a 350 degree oven for 5 to 10 minutes or until the cake rises and is set in the middle.
Other Keto Mug Cake Recipes
When it comes to
keto desserts, it’s easy to go overboard with eating too many sweets. That’s why I love making portion controlled sugar-free desserts like mug cakes. Keto mug cakes are mini personal sized cakes that are easy to make and don’t take long to cook, so you can satisfy that sweet tooth craving in minutes without risking destroying your diet by eating too many of them.If you want to try other keto mug cake recipes, I have a bunch of delicious, easy cakes for you to try:
1 egg 
Do you think you could add pumpkin sugar free chips to This. Lily has some for fall
Yes, that would work!
This is beyond amazing! I’ve made it at least five times so far. It’s quick, easy, and delicious! Thanks for the recipe!
Was craving a pumpkin mugcake and came across this recipe. It was perfect! Makes a very generously-sized mug cake full of pumpkin flavor. Definitely making this again. Thank you for such a quick, easy and tasty recipe.
This recipe has gotten me through the doldrums of my restrictive Keto diet. It’s easy to make, delicious AND you only have 1 serving so there is no next day pressure to eat more. I have already made this 4 times since December and will continue to make it as long as there is pumpkin in my pantry.
I used 1/2 the monk fruit for plenty of sweet taste. Next time I’ll whisk the egg with butter, pumpkin, and vanilla first, then add dry ingredients.
This morning I found this recipe and decided to try it. I opened a can of pumpkin for another recipe the day before, only used 1/4 cup of so I wanted to use the leftovers. As I made this recipe, I mixed the ingredients in a bowl and then poured it in a big coffee mug as my ramekins that I have are too small. It took 2 minutes to fully cook this mug cake in microwave. I let it sit for a few minutes and then turned it upside down onto a plate. It was perfectly cooked. I cut it in half and it was a perfect serving size. So bonus that one recipe will make us two servings. I loved how it is very moist and so tasty!!!! I added whipped cream and I really enjoyed this dessert. Thank you I will be making this again for sure!
This makes an amazing pumpkin dessert cake😋 And it’s so easy. I make up a few baggies of the dry ingredients so that it’s half ready. Perfect ANYTIME 👍
Loved the flavors and the ease of mixing up. I made in a tall mug and had to increase the cook time to 85-90 seconds. Great for the fall pumpkin cravings!