Pumpkin Mug Cake Recipe (Keto + Paleo)
This pumpkin mug cake is filled with pumpkin spice flavors and made with gluten-free coconut flour. This recipe is paleo, keto, low-carb, and dairy-free.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 mug cake 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- 1 tablespoon coconut flour
- 2 tablespoons monk fruit sweetener or coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch of clove powder
- pinch of sea salt
Wet Ingredients:
- 1 egg, at room temperature
- 2 tablespoons pumpkin puree
- 1/2 tablespoon coconut oil, melted
- 1/4 teaspoon vanilla extract
Instructions
- In a small bowl, mix the dry ingredients together until combined.
- Mix in the melted coconut oil, pumpkin puree, egg and vanilla.
- Mix well and pour into greased 10 to 12 ounce mug.
- Microwave on high for 2 minutes.
- Then check on the mug cake and continue baking in 30-second intervals until baked. Mine took 2 minutes.
- Top with your favorite toppings and enjoy!
Notes
I used golden monk fruit to sweeten this mug cake. The nutritional data below reflects using this sweetener.
*Erythritol, the sugar alcohol in Swerve and Lakanto, is zero calories and has no effect on blood sugar, so you can subtract 100% of carbs coming from erythritol. Learn more about counting net carbs here.
Nutrition Facts
- Serving Size: 1 mug cake
- Calories: 188
- Fat: 13g
- Carbohydrates: 33.7g (5g net carbs) *
- Fiber: 4.6g
- Protein: 8g
Find it online: https://thecoconutmama.com/pumpkin-mug-cake/