Pumpkin Pie Keto Mug Cake

Pumpkin Pie Keto Mug Cake (Keto Dessert, Low Carb Desserts)

Pumpkin Pie Keto Mug Cake

What I really like about mug cakes is that I always have the ingredients I need at home. And if you follow the ketogenic diet, you might also have it at home.

Prep Time: 5 Mins
Cook Time: 2 Mins
Total Time: 7 Mins

Pumpkin Pie Keto Mug Cake


  • ½ teaspoon pumpkin seasoning
  • 1 tbsp (15ml) melted butter
  • 1 pinch of salt
  • ½ teaspoon sugar-free vanilla extract
  • 2 tbsp (16g) fine coconut flour
  • 2 tbsp (16g) finely ground almond flour
  • 2 tbsp (28g) erythritol
  • 1 tbsp (15ml) unsweetened almond milk
  • ½ teaspoon (3g) (gluten free) baking powder
  • 1 egg
  • 2 tbsp (28g) pumpkin puree

Ingredients for Cream Cheese Frosting

  • 1 tbsp (15ml) unsweetened almond milk
  • 1 pinch of pumpkin seasoning
  • 1 tbsp (15g) full fat cream cheese
  • 1 tsp (7g) erythritol


  1. Add all the ingredients for the cake mixture into the bowl and stir until you get a smooth, cut-free mixture.
  2. Brush your microwave-safe cup with vegetable oil or oil spray that doesn’t have a strong taste (I almost always use coconut oil or sunflower oil).
  3. Add your cookie mixture to the cup (the cup should be at least double the size of the mixture).
  4. Microwave for about 60 seconds.
  5. (The cooking time in your microwave may vary – I recommend baking your mug cake for a shorter period of time (50 seconds) first and continuing baking for a few more seconds if needed. (To avoid dryness.)
  6. You can test whether your mug cake is actually cooked by stabbing the center with a toothpick – if it comes out “clean” it’s ready!
  7. Mix ingredients for cream cheese frosting.
  8. Wait for your mug cake to cool slightly and add the frosting on top of your mug cake.

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