Keto Pumpkin Mug Cake

Keto Pumpkin Mug Cake

Ingredients

• 3 tbsp almond flour
• 1 tbsp keto sweetener (erythritol or monk fruit blend)
• ½ tsp baking powder
• ¼ tsp pumpkin spice
• Pinch of cinnamon & salt
• 1 large egg
• 2 tbsp pumpkin purée (100% pumpkin, not pie filling)
• 1 tbsp melted butter or coconut oil
• ¼ tsp vanilla extract

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Instructions

1. Grease a microwave-safe mug.
2. Mix dry ingredients in the mug.
3. Add wet ingredients and stir until smooth.
4. Microwave on high for 60–75 seconds (start with 60).
5. Rest 1 minute before eating.

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Optional Toppings (Keto-Friendly)

• Cream cheese glaze (cream cheese + powdered sweetener + splash of cream)
• Sugar-free whipped cream
• Chopped pecans

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Oven Option

• Bake at 350°F (175°C) for 12–15 minutes in a ramekin.

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Macros (approx.)

• Calories: ~220
• Fat: 18g
• Protein: 7g