My roundup of mug cake recipes and even my vegan mug cake recipe became so popular, I decided to do a low-calorie version of this!
I’m currently on a very rigid diet due to my stomach infection. And it’s hard to stay good all the time.
You know those moments when your sweet tooth hits hard, but you have to watch your diet?
This is the answer.
This Low Carb Pumpkin Mug Cake is everything you love about fall, wrapped up in a fluffy, golden-brown single-serving cake that’s done in under 2 minutes.
It’s warm, spiced, lightly sweetened, and perfect for those nights when you want a little something but don’t want to go all out baking.
Plus, it’s made with almond flour and pumpkin puree, making it gluten-free and keto-friendly without sacrificing flavor.
The texture is soft and moist, with hints of cinnamon, nutmeg, and vanilla that make it feel like a mini pumpkin pie cake.
You can microwave it and eat it straight from the mug, ideally while curled up in a blanket.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even More Delicious
Use finely ground almond flour for the fluffiest texture—try this one.
A dollop of sugar-free whipped cream or a drizzle of keto maple syrup on top takes it to dessert-level status.
If you love crunch, add a teaspoon of chopped pecans into the batter.
To keep it super low-carb, use liquid monk fruit sweetener instead of powdered ones.
For a richer flavor, swap the butter for ghee and add a pinch of ground cloves.
Low Carb Pumpkin Mug Cake
Course: DessertDifficulty: Medium1
Mug Cake3
minutes1
minuteIngredients
3 tablespoons almond flour
2 tablespoons pumpkin puree
1 tablespoon melted butter or coconut oil
1 tablespoon monk fruit sweetener or erythritol
1 egg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch of salt
Directions
- In a small microwave-safe mug or ramekin, add the almond flour, sweetener, pumpkin pie spice, baking powder, and salt. Give it a quick stir with a fork to break up any clumps.
- Then add in the pumpkin puree, melted butter, vanilla extract, and egg. Mix everything together until you have a smooth, batter-like consistency. Make sure you scrape the sides well so everything is evenly combined.
- Pop the mug into the microwave and cook on high for 75–90 seconds depending on your microwave’s wattage. The cake should rise and feel set but soft when gently pressed. Let it cool for a minute or two before eating.
- You can enjoy it straight from the mug or flip it out onto a small plate for extra cuteness.
- I personally love this after big savory meals – it really hits the spot!
Substitutions and Add-Ins:
You can substitute the almond flour with coconut flour, but use only 1 tablespoon as it’s more absorbent. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and a touch of ginger instead. Want a chocolate twist? Add in 1 teaspoon of unsweetened cocoa powder. You can also turn this into a protein mug cake by adding 1/2 scoop of vanilla protein powder and adjusting the almond flour down by a tablespoon.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
Whether you’re craving a little self-care treat after a long day or just want to impress your friends with a “fancy” dessert that takes under 5 minutes, this mug cake never disappoints.
And trust me, it tastes even better eaten straight from the mug with a spoon in bed.
