Description
A quick, moist, and indulgent keto-friendly pumpkin spice mug cake made with almond flour. Ready in just 5 minutes, this low-carb dessert captures the cozy flavors of autumn without the sugar crash.
Ingredients
Scale
- 1/4 cup (28g) blanched almond flour
- 2 tablespoons (30g) 100% pure pumpkin puree
- 1 large egg
- 1 tablespoon (14g) melted butter or coconut oil
- 1–2 tablespoons (15-30ml) almond milk or heavy cream
- 2–3 tablespoons (20-30g) granulated erythritol or monk fruit sweetener
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- a pinch of salt
- Optional: Keto-friendly dark chocolate chips, walnuts, or pecans
Instructions
- Lightly grease a 12-oz microwave-safe mug with cooking spray or butter.
- In a small bowl or directly in the mug, whisk the egg, melted butter (or coconut oil), pumpkin puree, and almond milk until smooth.
- Add the almond flour, sweetener, pumpkin pie spice, baking powder, and salt to the wet mixture.
- Stir gently until just combined; avoid overmixing to prevent a tough texture.
- Pour the batter into the prepared mug, filling it halfway to two-thirds full.
- Microwave on high for 60 seconds. Check the center; if wet, continue in 10-second increments until set but slightly soft.
- Let the cake rest in the mug for 1-2 minutes to finish setting and cool slightly before eating.
Notes
Microwave power varies; start with 60 seconds and add time in 10-second increments if needed. Do not overcook or the cake will become rubbery. Let the cake rest for 2 minutes after cooking as it continues to set. For best texture, use blanched almond flour, not almond meal.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 2
- Sodium: 120
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 4
- Protein: 10
Keywords: keto, pumpkin spice, mug cake, almond flour, low carb, gluten-free, quick dessert, autumn recipe