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5 from 2 votes

Chocolate Pumpkin Spice Mug Cake

This Low-Carb Chocolate Pumpkin Spice Mug Cake is a speedy treat for autumn. Ready in 5 minutes, this recipe is packed with delicious warming pumpkin spice flavors that make for a cozy, comforting, and satisfying dessert. The most challenging decision is... what mug to serve it in? Oh the choices!
Prep Time 2 minutes
Cook Time 3 minutes
Servings 1
Calories 336kcal

Ingredients

Instructions

  • Place all the dry ingredients in a mug (almond flour, coconut flour, baking powder, Swerve, cacao and pumpkin pie spice). Stir until combined. Add the wet ingredients (melted coconut oil, vanilla, almond milk, pumpkin puree and egg). Mix to combine.
  • Place in the microwave for 2 - 2.5 minutes on high (heating at 30 second intervals after about 1.5 minutes. Keep checking it until it reaches your desired consistency.) Don’t overdo it as it will set a little when it cools. When done, remove from the microwave and allow to cool slightly.
  • Top with optional keto ice cream, yogurt, or whipped cream.
  • Oven Directions: Preheat the oven to 350F / 180C / 160 fan. Bake for about 15 minutes or until you can insert and remove a toothpick without any crumbs sticking. Make sure your mug is oven safe or make in a ceramic ramekin instead.
  • Storage: Best fresh

Notes

Net Carbs 7g
You could divide this batter in half and make two servings instead of one if you follow total carbs instead of net carbs. 

Nutrition

Serving: 1mug cake | Calories: 336kcal | Carbohydrates: 14g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 211mg | Sodium: 99mg | Potassium: 331mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2641IU | Calcium: 169mg | Iron: 2mg