Comments on: Easy 1 minute Low Carb Keto Pumpkin Spice Mug Cake

By: Brenda Bennett

Brenda Bennett — Mon, 29 Sep 2025 14:13:36 +0000

In reply to Mary Bronzich. No actually never used almond flour for my recipe here, you could replace with 1 tbsp almond flour to swap coconut in this recipe.

By: Mary Bronzich

Mary Bronzich — Mon, 29 Sep 2025 10:14:57 +0000

Did you have a previous version of this recipe that required 2 tablespoons of almond flour? I made that version in the past and loved it. Is there a way to get a copy of that version?

By: Brenda Bennett

Brenda Bennett — Mon, 07 Apr 2025 11:46:30 +0000

In reply to Rich. You are making a mini layered cake. So per my directions you make the cakes in two ramekins. Once cooked and cooled you layer one on top of the other with frosting. This mini layered cake has 4 servings in it.

By: Rich

Rich — Sun, 06 Apr 2025 22:22:47 +0000

In reply to Erin @ Texanerin Baking. The recipe says it makes 4 servings but you Only use 2 ramekin in the directions. So is 1 ramekin considered 2 servings?

By: Brenda

Brenda — Wed, 13 Sep 2023 14:49:53 +0000

In reply to Patty Gutierrez. Nutrition info is using the heavy cream as per recipe ingredients. Either can be used.

By: Patty Gutierrez

Patty Gutierrez — Tue, 12 Sep 2023 23:26:35 +0000

In reply to Brenda.

Hi the recipe says heavy cream but the video says half and half
,I’m about to make it and have both but can you please clarify
Thank you

By: Brenda

Brenda — Fri, 25 Nov 2022 12:55:11 +0000

In reply to Christy. So almond flour can't be evenly swapped with coconut. 1/4 cup coconut equals about 1 cup almond flour because coconut needs more liquids and eggs.

By: Christy

Christy — Thu, 24 Nov 2022 22:20:16 +0000

Looks nothing like that. Turned out like a quiche. Spongy and egg like. I did use almond flour because I’m allergic to coconut.

By: Connie

Connie — Fri, 23 Sep 2022 15:16:19 +0000

In reply to Nicole. Nicole when you say that it can be frozen, with icing as well? TIA

By: Debbie

Debbie — Sat, 24 Oct 2020 19:49:53 +0000

I’ve made these forever but have never commented on your site. Just made them again and wanted to say this recipe is sooooooo good. I tweaked a little and used honey as sweetener. My husband loves it. Thanks a bunch for a great recipe!!

By: Kathy

Kathy — Sun, 23 Jun 2019 21:07:04 +0000

I used sugar-free almond milk

By: Brenda

Brenda — Sun, 04 Nov 2018 22:16:39 +0000

In reply to JOEL CRAYNE. Thanks for letting me know about the print button, I'll ask my tech person to fix it, thank you!

By: JOEL CRAYNE

JOEL CRAYNE — Sun, 04 Nov 2018 17:29:48 +0000

Brenda, I’m sure someone must have remarked on this earlier, but the print button on the Sugar-Free Pumpkin Spice Maple Cream Layered Mug Cake recipe doesn’t work.
This forces you to print 23 pages or cut and paste 4 pages for the recipe into Word.
Not a good choice.
Other than that I love the site and the recipes.
I’ve made some of the mousses, and my wife who’s sugar free and a celiac besides loves them.
I’m a hero thanks to you (btw, her name is Brenda also).

By: Brenda

Brenda — Fri, 12 Oct 2018 20:55:00 +0000

In reply to Paula. I just updated the recipe instructions for the frosting.

By: Brenda

Brenda — Fri, 12 Oct 2018 20:53:02 +0000

In reply to Darlene Finnigan. Sure