Description
A quick, moist, and fluffy single-serve dessert that captures the flavors of autumn without the sugar crash. This keto-friendly mug cake is ready in under two minutes using simple pantry ingredients like almond flour and pumpkin puree.
Ingredients
Scale
- 1/4 cup (25g) super-fine blanched almond flour
- 2 tablespoons (30g) pumpkin puree (not pie filling)
- 1 tablespoon (14g) melted butter (or coconut oil)
- 1 large egg (room temperature preferred)
- 1 tablespoon (15ml) unsweetened almond milk
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 tablespoons (12g) granulated erythritol or monk fruit sweetener
- 1/4 teaspoon baking powder
- 1 pinch salt
- Optional: 1 tablespoon dark chocolate chips, 1 tablespoon chopped pecans, or 1 teaspoon cream cheese
Instructions
- Grease a 12-ounce microwave-safe mug lightly with butter or cooking spray.
- In a small bowl, whisk together the almond flour, baking powder, salt, pumpkin pie spice, and sweetener until well combined.
- Add the melted butter, egg, pumpkin puree, almond milk, and vanilla extract to the dry ingredients.
- Mix vigorously with a fork or whisk until the batter is thick but pourable. If too dry, add a few drops of almond milk; if too wet, add a teaspoon of almond flour.
- Fold in optional add-ins like chocolate chips or pecans, if using.
- Microwave on high for 60 seconds. Check if the top is set and slightly dry.
- If still wet in the center, microwave for another 15-30 seconds (total time usually 75 seconds). Do not overcook.
- Let the cake rest in the mug for 1-2 minutes to firm up before eating.
- Serve straight from the mug or flip onto a plate, optionally topped with whipped cream or cinnamon.
Notes
Use super-fine blanched almond flour for the best texture; coarse flour will be gritty. Do not overmix the batter to avoid a tough cake. Microwave power varies, so check at 60 seconds to prevent rubbery texture. This recipe is best eaten fresh; freezing is not recommended as it alters the texture.
- Prep Time: 1 minute
- Cook Time: 1-2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 1
- Sodium: 150
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 4
- Protein: 12
Keywords: keto, pumpkin spice, mug cake, almond flour, low carb, gluten-free, quick dessert, microwave recipe, single serve, autumn dessert