Keto Pumpkin Mug Cake

Here’s a soft, fluffy Keto Pumpkin Mug Cake—ready in minutes and perfect for a quick fall-style keto treat 🎃

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Keto Pumpkin Mug Cake

Ingredients

• 3 tbsp almond flour

• 1 tbsp keto sweetener (erythritol or monk fruit blend)

• ½ tsp baking powder

• ¼ tsp pumpkin spice

• Pinch of cinnamon & salt

• 1 large egg

• 2 tbsp pumpkin purée (100% pumpkin, not pie filling)

• 1 tbsp melted butter or coconut oil

• ¼ tsp vanilla extract

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Instructions

1. Grease a microwave-safe mug.

2. Mix dry ingredients in the mug.

3. Add wet ingredients and stir until smooth.

4. Microwave on high for 60–75 seconds (start with 60).

5. Rest 1 minute before eating.

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Optional Toppings (Keto-Friendly)

• Cream cheese glaze (cream cheese + powdered sweetener + splash of cream)

• Sugar-free whipped cream

• Chopped pecans

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Oven Option

• Bake at 350°F (175°C) for 12–15 minutes in a ramekin.

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Macros (approx.)

• Calories: ~220

• Fat: 18g

• Protein: 7g

• Net Carbs: ~3g