Keto Pumpkin Pie Mug Cake

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Nutrition facts per serving

One serving = 1/2 mug cake

Carbs
3.5g

Protein
10.0g

Fat
12.9g

Kcal.
178

Carbs

3.5g

Protein

10.0g

Fat

12.9g

Kcal.

178

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

This little keto pumpkin mug cake tastes a lot like his bigger pumpkin pie cousin but without all of the efforts!

It’s done in only a few minutes of your time and is super low carb with only 3.5g net carbs and high protein with 10g of protein!

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Keto Pumpkin Pie Mug Cake Image #1
Keto Pumpkin Pie Mug Cake Image #2

Ingredients

Ingredients for the mug cake:

g pumpkin purée
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g coconut flour
g melted butter
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
oz pumpkin purée
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz coconut flour
oz melted butter
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt
tbsp pumpkin purée
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp coconut flour
tbsp melted butter
tbsp unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
egg
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

pinch of salt

Step 1 – Preparing the mug cake

  oz erythritol, oz defatted almond flour, oz coconut flour,  tsp baking powder,  tsp pumpkin spice, pinch of salt

  tbsp erythritol, tbsp defatted almond flour, tbsp coconut flour,  tsp baking powder,  tsp pumpkin spice, pinch of salt

Add the dry ingredients for the mug cake into a middle-sized bowl and mix them until well combined.

Step 2

  g pumpkin purée, g melted butter, ml unsweetened almond milk, egg, tsp vanilla extract

  oz pumpkin purée, oz melted butter, fl oz unsweetened almond milk, egg, tsp vanilla extract

  tbsp pumpkin purée, tbsp melted butter, tbsp unsweetened almond milk, egg, tsp vanilla extract

Add the remaining ingredients for the mug cake as well and mix them until you get a smooth and chunk-free dough.

Step 3

Grease your microwave-safe mug or ramekins with a small amount of cooking oil or fat.

Use something that doesn’t have a strong taste of it’s own, e.g. butter, avocado oil or coconut oil instead of something like olive oil.

Your mug should be at least double the size of the mixed ingredients.

Step 4

Add your mug cake batter into your mug or ramekins.

Step 5 – Microwave instructions

Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what settings you’re using.)

A broad rule of thumb: approx. 1 minute at 1200 watt and more like 2-3 minutes at <600 watt.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 5 – Oven instructions

Preheat your oven to 350°F/180°C.

Bake your mug cake for about 10-15 minutes in your preheated oven.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 6 – Preparing the cream cheese topping

Add the ingredients for the cream cheese topping to a middle-sized bowl and mix until you get a smooth mass.

Step 7

Use a frosting bag or a small spoon to top your pumpkin mug cake with the cream cheese topping.

Step 8

Sprinkle a bit of pumpkin spice on top of your cream cheese topping for the final touch and enjoy it.

Storage

Cover your low carb pumpkin mug cake with plastic wrap and store it in your fridge.

We recommend eating your mug cake on the same day or the day after, as it will dry out rather quickly.

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