Table of Contents
Description
This Keto Pumpkin Mug Cake is fluffy, sugar-free, low-carb, and ready in minutes — the perfect cozy dessert for fall cravings!
Introduction
There’s something incredibly comforting about pumpkin desserts, especially when the weather cools down and cozy cravings kick in. But if you’re following a keto or low-carb lifestyle, traditional pumpkin cakes can feel completely off-limits. That’s exactly why this Keto Pumpkin Mug Cake is such a game changer. It gives you all the warm fall flavors you love — without the sugar, flour, or long baking time.
This single-serve mug cake is soft, fluffy, and perfectly spiced, making it ideal for nights when you want dessert now without committing to a full cake. It’s an easy recipe that comes together in minutes using simple keto pantry staples. No oven, no mess, and no leftovers tempting you the next day.
Whether you’re craving a healthy dessert, a quick low-carb treat after dinner, or a cozy snack to enjoy with coffee, this Keto Pumpkin Mug Cake checks all the boxes. It’s keto-friendly, sugar-free, low-carb, and gluten-free, proving that you don’t need carbs to enjoy pumpkin season. 🎃✨
Recipe Equipment
This recipe keeps things simple and beginner-friendly:
- Microwave-safe mug (8–10 oz)
- Small mixing bowl (optional)
- Fork or small whisk
- Measuring spoons
- Measuring cup
- Microwave
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Cuisine | American |
| Course | Dessert |
| Diet | Keto, Low-Carb |
| Prep Time | 5 minutes |
| Cook Time | 1–2 minutes |
| Total Time | 7 minutes |
| Servings | 1 |
| Difficulty | Very Easy |
| Net Carbs | ~3g per serving |
Ingredients
- 3 tbsp almond flour
- 2 tbsp pumpkin purée (100% pumpkin)
- 1 tbsp powdered erythritol or monk fruit sweetener
- 1 tbsp melted butter or coconut oil
- 1 large egg
- ½ tsp pumpkin pie spice
- ¼ tsp baking powder
- ¼ tsp vanilla extract
- Pinch of salt
Why These Ingredients Work
Almond flour keeps the cake moist and low-carb, pumpkin adds natural flavor and softness, and baking powder creates that fluffy, cake-like texture — all without sugar or grains.
Ingredient Notes
- Pumpkin Purée: Make sure it’s pure pumpkin, not pumpkin pie filling.
- Almond Flour: Use finely blanched almond flour for best texture.
- Sweetener: Powdered sweetener blends smoothly and avoids grittiness.
- Butter or Coconut Oil: Adds richness and moisture.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves creates that classic fall flavor.
Step-by-Step Instructions
- Prepare your mug.
Lightly grease a microwave-safe mug to prevent sticking. - Mix dry ingredients.
In the mug or a small bowl, stir together almond flour, sweetener, baking powder, pumpkin spice, and salt. - Add wet ingredients.
Mix in pumpkin purée, melted butter, egg, and vanilla extract until smooth and creamy. - Check the batter.
The batter should be thick but pourable, similar to cake batter. - Microwave.
Microwave on high for 60–90 seconds until the cake rises and sets in the center. - Rest briefly.
Let the mug cake cool for 1 minute — it will finish setting and become fluffy. - Enjoy warm.
Grab a spoon and enjoy straight from the mug while it’s warm and cozy.
Pro Tips & Variations
- Extra Moist: Add 1 tablespoon heavy cream or almond milk.
- Chocolate Twist: Stir in sugar-free chocolate chips.
- Nutty Flavor: Add chopped pecans or walnuts.
- Dairy-Free: Use coconut oil instead of butter.
- Sweeter Cake: Dust with powdered keto sweetener after cooking.
- Avoid Overcooking: Start with 60 seconds — microwaves vary.
- Fall Spice Boost: Add extra cinnamon or nutmeg for warmth.
Serving Suggestions
- Top with keto whipped cream
- Add a drizzle of sugar-free caramel syrup
- Sprinkle with cinnamon or nutmeg
- Serve with coffee or chai tea ☕
- Enjoy as a cozy evening dessert or afternoon snack
Storage Information
- Best Fresh: Mug cakes are best enjoyed immediately
- Short Storage: Can be covered and refrigerated for up to 24 hours
- Reheating: Microwave for 10–15 seconds before eating
- Not Freezer-Friendly: Texture changes when frozen
Nutrition Facts (Per Serving – Estimated)
- Calories: 210
- Fat: 17g
- Protein: 8g
- Total Carbs: 6g
- Net Carbs: ~3g
- Sugar: 0g
This Keto Pumpkin Mug Cake is proof that you don’t need sugar or hours in the kitchen to enjoy a comforting fall dessert. It’s warm, fluffy, perfectly spiced, and incredibly satisfying — all made in minutes. 🎃💛
Give this easy low-carb treat a try and let me know how it turned out! Leave a comment, share it with friends, or save it for later — because pumpkin season deserves to be enjoyed the keto way.