This keto pumpkin mug cake is amazing. Without the frosting, it makes a great breakfast, and with the frosting, it's 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 have wonderful built-in portion control. There is 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 pumpkin mug cake. It's the perfect fall dessert (or breakfast).
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Ingredients
Here's an overview of the ingredients you'll need to make this 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, 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, including this one.
- Coconut flour: Since it's so absorbent, it's best to measure it by weight and not by volume.
- Baking powder: Make sure it's fresh. And if needed, also ensure 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 gives the cake a bolder, more intense flavor.
Another variation is to frost the cake with keto cream cheese frosting, yogurt frosting, or keto whipped cream.
How I Came Up with This Cake
This delicious 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 I 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 delicious without frosting, but it's REALLY good with it.
Instructions
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.
Serve immediately.
Expert Tip
This recipe requires a small amount of pumpkin puree. To prevent waste, this is a good recipe to make when you have leftover pumpkin puree from another recipe.
Recipe FAQs
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.
Unfortunately, you can't. Coconut flour is unique in how it behaves in baked goods, and it is not interchangeable with other types of flour.
Yes, if the ramekin is oven-safe. Bake it for 10 minutes in a preheated 350°F oven and check to see if it's ready. 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; when it's frosted, it makes two generous, filling servings. When I make it without the frosting, I have all of it for breakfast with coffee.
When I frost it, I either share it with my husband or save half 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.
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Recipe Card
Keto Pumpkin Mug Cake
Ingredients
Optional frosting:
- 2 ounces cream cheese
- 1 tablespoon canned pure pumpkin puree
- ¼ teaspoon stevia glycerite - equals 1 tablespoon of powdered sugar
- â…› teaspoon ground cinnamon
- â…› teaspoon pure vanilla extract
Cake:
- 1 tablespoon unsalted butter
- 2 tablespoons canned pure pumpkin puree
- ½ teaspoon stevia glycerite - equals 2 tablespoons of 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 (pumpkin puree, stevia, cinnamon, and vanilla) 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. Pay special attention to the bottom of the ramekin to ensure 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.
- Cut the cake and serve.
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 if not using stevia, please use a powdered sweetener.
- This recipe requires a small amount of pumpkin puree. To prevent waste, this is a good recipe to make when you have leftover pumpkin puree from another recipe.
- If the ramekin is oven-safe, you can bake this cake in the oven. Bake it for 10 minutes in a preheated 350°F oven and check if it's ready. When ready, the cake should be puffed and fragrant, and a toothpick inserted in its center should come out clean.
- 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.
Nutrition per Serving
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.
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. 
Julie
This is delicious! I used 1 Tablespoon of monk fruit instead of stevia. Probably could have done a little less but still good. I like things sweet. I added a few chocolate chips on top which was good. Thank you for the recipe!
Vered DeLeeuw
You're very welcome, Julie! I'm glad you liked this cake. Thank you for reviewing it and for sharing your tweaks.
Zara
Hi, can this be made without a microwave?
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.