An easy pumpkin mug cake that’s also healthy, keto and low carb. Without the frosting, it makes a great breakfast. With the frosting, a yummy dessert.
I’m really enjoying this healthy pumpkin mug cake. It’s the perfect fall dessert (or breakfast!).
Made with coconut flour and sweetened with stevia, this pumpkin mug cake is keto, low carb and gluten free. It’s a big cake, and when it’s frosted, it makes two generous, filling servings. So either share it with someone or save some for later.
How to make pumpkin mug cake
Scroll down to view the recipe card with the detailed instructions. But basically, the 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.
Since this recipe requires a small amount of pumpkin puree, it is a good recipe to make when you have leftover pumpkin puree from another recipe.
How to sweeten this cake
I use 1/2 teaspoon of stevia glycerite to sweeten this pumpkin mug cake. This should equal about 2 tablespoons of sugar. I haven’t tested this recipe with any sweeteners other than stevia glycerite, but please feel free to experiment with your own favorite granulated sweetener.
Is this a healthy recipe?
This is a dessert, and as such, it should be enjoyed in moderation. But as far as desserts go, I do believe that this keto pumpkin mug cake is healthier than regular, wheat-flour, high-sugar cakes. Specifically for stevia, I believe it is a very safe sweetener.
How to store keto pumpkin mug cake
You can keep this cake in the fridge, in an airtight container, for 2-3 days. Take it out of the fridge 30 minutes before enjoying. If unfrosted, you can also freeze this cake in a freezer bag for up to 3 months.
More mug cake recipes you might enjoy
Like the convenience of mug cakes? Try this incredible, gooey chocolate mug cake! Another good one if you like cheesecake is this microwave cheesecake. And for peanut butter lovers, you can’t go wrong with this keto peanut butter mug cake!
Pumpkin Mug Cake
INGREDIENTS
Optional frosting:
- 2 oz cream cheese
- 1 tablespoon canned pure pumpkin puree
- 1/4 teaspoon stevia glycerite (equals 1 tablespoon sugar)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pure vanilla extract
Cake:
- 1 tablespoon unsalted butter
- 2 tablespoons pumpkin puree
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1.5 tablespoons coconut flour (11 grams)
- 1/4 teaspoon baking powder (gluten-free if needed)
INSTRUCTIONS
- If making frosting: Soften the cream cheese in the microwave, about 10 seconds. Mix in the remaining ingredients and whisk until smooth. Set aside.
- Place the butter in a 7oz ramekin. Melt 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 for about 90 seconds, just until a toothpick inserted in center comes out clean.
- Gently remove from 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 to slightly cool.
- Enjoy the pumpkin cake as is, or frost it: slice 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 into two servings and enjoy!
WATCH THE VIDEO:
NOTES
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
