Keto Pumpkin Mug Cake - Ready in 3 minutes!
This keto pumpkin mug cake is soft, warmly spiced, and made for one. Pumpkin, cinnamon, nutmeg, and cloves give it plenty of fall flavor, while coconut flour keeps it low in carbs.
Servings: 1 serving
Calories: 269kcal
Ingredients
- 2 tbsp pumpkin puree
- 1 large egg
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp unsalted butter or coconut oil melted
- 2 tsp Sweetener
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp baking powder
Instructions
- Prepare Your Mug: Ensure your mug is microwave-safe.
- Mix Wet Ingredients: In the mug, whisk together the large egg, melted butter (or coconut oil), and sweetener until smooth.
- Stir in the cinnamon, nutmeg, ground cloves, and baking powder until well-combined.
- Stir in the Pumpkin Puree: Add the pumpkin puree to the mixture, ensuring it's uniformly blended.
- Add Coconut Flour: Gradually stir in the coconut flour, mixing thoroughly until the batter is smooth without any lumps.
- Microwave: Microwave the mug on high for 2 minutes. Depending on the power of your microwave, you may need to adjust the time slightly. The cake should rise and the top should be firm to t.
- Serve: Carefully remove the mug from the microwave (it will be hot!). Allow the cake to cool for a minute. Top with whipped cream, if desired, and sprinkle with some additional pumpkin spice or cinnamon for extra flavor.
Video
Nutrition
Serving: 1keto pumpkin mug cake | Calories: 269kcal | Carbohydrates: 9g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 284mg | Potassium: 123mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5658IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg | Net Carbs: 4g