This Keto Pumpkin Mug Cake Recipe is a super quick and flavorful fall low carb dessert that's easy to make in just 3 minutes. If you love pumpkin, this gluten-free mug cake is the way to get that pumpkin fix!
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.
Tip: If you prefer a moister cake, reduce the microwave time by 10-15 seconds.