Home » Low-Carb Desserts » Keto Pumpkin Mug Cake
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This keto pumpkin mug cake is amazing. Without the frosting, it makes a great breakfast. With the frosting, a decadent dessert.
It's ready in about 15 minutes, making it the perfect answer for those occasions when you crave something sweet!
I adore mug cakes! They are fast and easy, and they give you wonderful built-in portion control. No temptation lurking in the fridge after you've had a serving!
My go-to is this simple keto mug cake. I also love making keto chocolate mug cake, keto peanut butter mug cake, and microwave cheesecake.
In the fall, I greatly enjoy this keto pumpkin mug cake. It's the perfect fall dessert (or breakfast!).
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pumpkin Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
Here's an overview of the ingredients you'll need to make this tasty cake. The exact measurements are listed in the recipe card below.
- Unsalted butter: I love using creamy European butter, but any butter will be great.
- Canned pumpkin: Make sure you buy pure pumpkin puree and not sweetened pumpkin pie filling.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Cinnamon: You can also use pumpkin pie spice in this recipe.
- Egg: I use large eggs in almost all of my recipes, this one included.
- Coconut flour: Since it's so extremely absorbent, it's best to measure it by weight and not by volume. Every gram counts!
- Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.
- For the frosting: Cream cheese, canned pumpkin, sweetener, cinnamon, and vanilla.
Variations
The main variation I sometimes make is to use pumpkin pie spice instead of cinnamon. It's a nice variation and it certainly gives the cake a bolder, more intense flavor.
Another variation is to first the cak with this simple keto cream cheese frosting, with yogurt frosting, or with keto whipped cream.
Instructions
This delicious keto pumpkin mug cake "bakes" in the microwave for just 90 seconds. In fact, I got the idea for this cake from this 90-second bread recipe.
What would happen, I wondered, if I added pumpkin, a sweetener, and cinnamon? I increased the amount of coconut flour just a little - it is so absorbent that too much means a very dry cake - and loved the result!
The frosting is lovely, and just as easy to make as the cake. I simply mix the ingredients by hand. The cake is nice without frosting, but it's REALLY good with it.
The detailed instructions for making this cake are listed in the recipe card below. Here are the basic steps:
Your first step is to mix the frosting ingredients by hand, then set it aside.
Next, in a ramekin, mix the cake ingredients thoroughly, in the order listed.
Microwave the cake for 90 seconds.
Allow the cake to slightly cool, then remove it from the ramekin, slice it crosswise, and frost it, as shown in the video below.
Expert Tip
Since this recipe requires a small amount of pumpkin puree, to prevent waste, it is a good recipe to make when you have leftover pumpkin puree from another recipe.
Recipe FAQs
Can I use a granulated sweetener instead of stevia?
Yes. The amount of stevia I use in the cake batter equals about 2 tablespoons of sugar.
So you can use a granulated sweetener to equal 2 tablespoons of sugar, or simply use sugar if you don't mind the carbs.
Can I use regular flour or almond flour?
No, unfortunately, you can't. Coconut flour is very unique in how it behaves in baked goods. It is not interchangeable with other flours.
Can I bake this cake in the oven?
You probably can, if the ramekin you use is oven-safe, but I haven't actually tried that.
I would start with 10 minutes in a 350°F oven and see if that does it. When ready, the cake should be puffed and fragrant and a toothpick inserted in its center should come out clean.
Serving Suggestions
This is a big cake, and when it's frosted, it makes two generous, filling servings.
When I make it without the frosting, I have all of it for my breakfast with some coffee.
But when I frost it, I either share it with my husband or save half of it for later. Once it's frosted, you can sprinkle it with a few dark chocolate chips, if you like the combination of pumpkin and chocolate.
Storing Leftovers
You can keep this cake in the fridge, in an airtight container, for 3-4 days. Take it out of the fridge 30 minutes before enjoying it.
If it's unfrosted, you can also freeze this cake in a freezer bag for up to 3 months.
More Pumpkin Recipes
- Keto Pumpkin Cheesecake
- Keto Pumpkin Muffins
- Keto Pumpkin Pie
- Keto Pumpkin Bread
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Recipe Card
Keto Pumpkin Mug Cake
This keto pumpkin mug cake is so good! Without the frosting, it makes a great breakfast. With the frosting, a decadent dessert.
Prep Time15 minutes mins
Cook Time1 minute min
Total Time16 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Calories: 219kcal
Author: Vered DeLeeuw
Ingredients
Optional frosting:
- 2 oz cream cheese
- 1 tablespoon canned pure pumpkin puree
- ¼ teaspoon stevia glycerite (equals 1 tablespoon powdered sugar)*
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon pure vanilla extract
Cake:
- 1 tablespoon unsalted butter
- 2 tablespoons pumpkin puree
- ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 large egg
- 1.5 tablespoons coconut flour (11 grams)
- ¼ teaspoon baking powder (gluten-free if needed)
Instructions
If making frosting: Soften the cream cheese in the microwave, using a small microwave-safe bowl, for about 10 seconds. Mix in the remaining ingredients and whisk until smooth. Set aside.
Place the butter in a microwave-safe ¾-cup, 3-inch-wide ramekin. Melt it in the microwave.
Whisk in the pumpkin, stevia, vanilla, and cinnamon. Add the egg and whisk to incorporate.
Add the coconut flour and baking powder. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth, well incorporated, and free of lumps. Especially check the bottom of the ramekin to make sure there are no unmixed areas there.
Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean.
Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board.
Gently remove the cake from the ramekin. Run a knife around the edges and slide a small rubber spatula under the bottom if needed. Turn the cake upside down to allow the bottom to air out and prevent sogginess. Allow it to slightly cool.
Enjoy the cake as is, or frost it: slice it in half crosswise. Frost the center, then the top. If you have enough frosting, you can frost the sides as well, as shown in the video.
Cut the cake into two servings and enjoy!
Video
Notes
When I don't frost the cake, I eat the whole thing! Nutrition info for an unfrosted cake: Calories 238, fat 18g, saturated fat 10g, sodium 218mg, carbs 10g, fiber 5g, sugars 10g, protein 8g.
** A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener.
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Nutrition per Serving
Serving: 0.5cake | Calories: 219kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Sodium: 193mg | Fiber: 3g | Sugar: 6g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Zara
Hi, can this be made without a microwave?
Reply
Vered DeLeeuw
Hi Zara,
Yes. Bake it in a 350°F oven for around 15 minutes. Check with a toothpick to ensure it's fully baked. And - needless to say - use an oven-safe ramekin.Reply
