Almond Flour Pumpkin Mug Cake
Indulge in a cozy, keto-friendly treat with this Almond Flour Pumpkin Mug Cake! This quick and easy dessert combines the warm flavors of pumpkin spice with the nutty goodness of almond flour, all in a single-serving mug cake that’s ready in minutes. Perfect for satisfying your sweet tooth without derailing your low-carb lifestyle, this mug cake is gluten-free, sugar-free, and absolutely delicious.
This mug cake is the perfect single-serving dessert for when you’re craving something sweet and seasonal without the hassle. Enjoy your guilt-free pumpkin delight!
Ingredients
For this recipe you will need:
- Almond Flour : A low-carb, gluten-free alternative to wheat flour, almond flour adds a nutty flavor and tender texture to this mug cake.
- Pumpkin Puree : This provides natural sweetness, moisture, and a rich autumnal flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Brown Sweetener : A keto-friendly brown sugar substitute (like erythritol or monk fruit blends) mimics the warm, caramel-like sweetness of traditional brown sugar.
- Egg : Acts as a binding agent and gives the cake its structure.
- Baking Powder : Ensures the cake rises for a fluffy, light texture.
- Pumpkin Spice : A blend of spices like cinnamon, nutmeg, and cloves, it infuses the mug cake with the classic flavors of fall.
- Vanilla Extract : Adds depth and enhances the overall flavor profile.
How to Make Almond Flour Pumpkin Mug Cake
Mix wet ingredients in mug.
Add the dry ingredients.
Mix well.
Microwave until firm.
Recipe Tips
- Consistency: If your batter feels too thick, add a teaspoon of almond milk or water to adjust the consistency.
- Microwave Variations: Cooking times may vary. Start with 60 seconds, then check and add 10-second intervals as needed to avoid overcooking.
- Customization: Add sugar-free chocolate chips or chopped pecans for extra texture and flavor.
- Serving Suggestion: Serve with a dollop of keto whipped cream or a sprinkle of extra pumpkin spice for a beautiful presentation.
What Size Mug To Use
For this recipe, use a microwave-safe mug with at least an 8-ounce capacity (or larger). This ensures there’s enough room for the cake to rise as it cooks without overflowing. If you’re unsure about the size, a standard coffee mug usually works perfectly. For a more polished look, you can also use a ramekin of similar capacity.
More Pumpkin Mug Cake Recipes
If you are a lover of pumpkin, enjoy these other mug cake reicipes:
Keto Pumpkin Mug Cake with Coconut Flour
Almond Flour Pumpkin Mug Cake
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Ingredients
Wet Ingredients
- 1 large egg room temperature
- 2 tablespoons pumpkin puree
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 3 tablespoons almond flour
- 1 tablespoon brown monk fruit sweetener or other sweetener
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin spice
Instructions
- Lightly grease a microwave-safe mug or ramekin to prevent sticking.
- In the mug, whisk together the egg, pumpkin puree, and vanilla extract until smooth.
- Add the almond flour, sweetener, baking powder and pumpkin spice and mix until smooth. Make sure there are no lumps of flour or sweetener.
- Microwave on high for 60-90 seconds, depending on the wattage of your microwave. The cake is done when the center is set and springs back when touched.
- Let the mug cake cool for 1-2 minutes before enjoying. Optional: Top with whipped cream, a sprinkle of cinnamon, or a drizzle of sugar-free syrup.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
