No need to miss out on pumpkin season if you’re living the low-carb life. This keto pumpkin mug cake is the quick and easy answer to enjoying pumpkin cake without the major sugar rush.
For about 6.8g net carbs, this pumpkin spice mug cake is moist, filling, and delicious to eat in place of traditional pumpkin pastries and desserts.
Make a Pumpkin Mug Cake Keto Friendly
To me, part of living a ketogenic lifestyle long term is finding low-carb replacements for the desserts I love. I used to live for sugary pumpkin goodies throughout the fall.
Now, I can still enjoy pumpkin treats in moderation using keto friendly ingredients. I also find that moderation is so much easier with high fat foods. Where I used to go back for seconds and thirds of a pumpkin cake, I am full and satisfied after one keto mug cake thanks to the fats.
Low-Carb Pumpkin Mug Cake Ingredients
(Exact measurements are in the recipe card below)
- Almond flour
- Coconut flour
- Baking powder
- Pumpkin pie spice
- Melted butter
- Pumpkin purée
Pumpkin Cake in a Mug Directions
In a microwave-safe mug, mix the almond flour, coconut flour, baking powder, erythritol, and pumpkin pie spice until well incorporated.
Add the melted butter, pumpkin purée, and egg and stir until smooth.
Cook in the microwave for 90 seconds or until the top is opaque and cooked through. It may take longer due to the density of pumpkin.
Top with whipped topping if you choose and serve right away.
Recipe Tips and FAQ
How long to microwave a pumpkin mug cake.
Pumpkin is very moist and dense, so cooking time might take longer depending on your microwave. Check it after 1 minute and 30 seconds, but it may require an extra 15 seconds or so.
Can I substitue the flour in this mug cake?
Normally, mug cakes are pretty forgiving and it’s easy to swap out the flours. With this pumpkin mug cake that’s not the case. Results may vary quite a bit if you make flour substitutions.
What can I add to my low-carb pumpkin cake?
If you like a little extra going on in your mug cake, here are some possible mix-ins:
- Coconut shreds – like in this Halloween Mug Cake
- Low-carb baking chips
- Keto sprinkles
Be sure to factor in the net carbs of any mix-ins you add.
Moist, delicious, and filling low-carb pumpkin mug cake for one.
Net carbs in cake without whipped topping: 6.8g
- 2 Tablespoons almond flour
- 2 Tablespoon coconut flour
- 1 Tablespoon erythritol, granular
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- 2 Tablespoons melted butter
- 2 Tablespoons pumpkin purée
- 1 egg, beaten
- In an 8 ounce, microwave-safe mug, mix the almond flour, coconut flour, baking powder, erythritol, and pumpkin pie spice until well incorporated.
- Add the melted butter, egg, and pumpkin purée. Stir until smooth.
- Cook in the microwave for one minute and thirty seconds or until the top is opaque and cooked through.
- Top with whipped topping and serve immediately.
Pumpkin is very moist and dense, so cooking time may take longer depending on your microwave.
Results may vary if making flour substitutions with this particular mug cake.
Make sure to use 100% pure pumpkin, not pumpkin pie filling.
Nutrition facts calculated using Carb Manager and are not guaranteed to be 100% accurate.
Main nutrition facts include the cake without whipped topping.
Net carbs in mug cake without whipped topping: 6.8
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Serving Size:1 mug cake
Amount Per Serving: Calories: 436.7Total Fat: 37.5gCholesterol: 247.5mgCarbohydrates: 27.1gNet Carbohydrates: 6.8gFiber: 8.3gSugar: 4.3gSugar Alcohols: 12gProtein: 11.8g
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Please let me know if you try this keto pumpkin mug cake recipe!