Pumpkin Mug Cake Recipe (Keto + Paleo)

5 from 7 reviews

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.


Dry Ingredients:

Wet Ingredients:


  1. In a small bowl, mix the dry ingredients together until combined.
  2. Mix in the melted coconut oil, pumpkin puree, egg and vanilla.
  3. Mix well and pour into greased 10 to 12 ounce mug.
  4. Microwave on high for 2 minutes.
  5. Then check on the mug cake and continue baking in 30-second intervals until baked. Mine took 2 minutes.
  6. Top with your favorite toppings and enjoy!


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