Sugar-Free Pumpkin Spice Maple Cream Layered Mug Cake
Servings 4
Calories 242kcal
Ingredients
- 2 eggs
- ¼ cup heavy cream
- ⅓ cup pumpkin puree not pie filling
- ¼ cup coconut flour
- ⅓ cup Swerve sweetener
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin pie spice or use ¼ teaspoon cinnamon ¼ teaspoon cloves
- pinch salt
Maple Cream Frosting
- 4 ounces cream cheese softened
- ½ teaspoon maple extract
- ½ teaspoon cinnamon liquid stevia
- ½ teaspoon pumpkin spice
- 2 tablespoon heavy whipping cream
Instructions
- Whisk first 3 ingredients together until combined.
- Stir in remaining ingredients.
- Grease 2 ramekins. I used quiche ramekins, more shallow.
- Divided batter among 2 serving dishes.
- Microwave one cake at a time 1- 2 minutes or until toothpick in center comes out clean.
- Allow to cool completely before frosting.
- *Not into microwave or don't have one? Bake these in a preheated oven at 350 degrees for 15 minutes.
- Make the frosting by placing all ingredients into a stand mixer and blend until smooth. Taste and adjust sweetener if needed. Frost cake and enjoy!
Notes
Net Carbs: 4g
Brenda's Notes:
- Nutrition Info does include frosting.
- Swerve sweetener is the brand of erythritol I like to use. It is not as sweet as most granulated sugar substitutes so I would advice you to use less if you are using something else other than Swerve.
- If you don't have cinnamon liquid stevia, clear or vanilla stevia is fine to use as well. You could also just use whatever sweetener you prefer, taste and adjust as needed for the frosting.
- This recipe was first published in September 2016 and updated with video in October 2018.
Nutrition
Serving: 1piece | Calories: 242kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 141mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3785IU | Vitamin C: 0.8mg | Calcium: 64mg | Iron: 0.8mg