Low Carb, Keto Friendly Pumpkin Mug Cake Recipe 🎃🍰

1 minute read • by Lauren Lester 10-04-2019





PREP TIME: 5 minutes

COOK TIME: 2 minutes

TOTAL TIME: 7 minutes



NUTRITION FACTS (per serving): 

298 Calories  •  22.1g Total Fat

13.9g Carbohydrates   •  7.4g Fiber

6.5g Net Carbs  •  10.5g Protein


If you happen to be looking for a simple, fast, and ultra-decadent small dessert recipe that screams with fall flavors then look no further. This keto version of microwave mug cake combines pumpkin pie spices, pumpkin puree, coconut flour and low-carb sweetener for a super moist cake in less than 10 minutes from start to finish. Sprinkle with sugar-free chocolate chips and whipped topping to make this recipe even better. This is a good go-to dessert to satisfy your sweet tooth whether you are entertaining, watching a movie solo, or are studying in your dorm room. Super easy, super yummy, guaranteed!



  • 1 tablespoons unsalted butter
  • 1/8 cup pumpkin puree
  • 1.5 tablespoons Monk Fruit Stevia Erythritol HighKey sweetener
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 large egg
  • 1/8 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoons sugar-free chocolate chips
  • 1 tablespoons sugar-free whipped topping (optional)


Allergens: coconut, almond, eggs, milk.



  1. Place the butter in a mug, microwave for 20 seconds until melted.
  2. Stir in remaining ingredients except for the whipped topping. Microwave for 90 seconds, a toothpick inserted into the center should come out clean. If needed, microwave in additional 15 second increments until cooked through.
  3. Top with whipped topping and serve.


Lauren Lester is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. Apart from Healthful Creative, she is also the co-founder of the Keto website, Cast Iron Keto.


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