Keto Pumpkin Mug Cake Coconut Flour

Craving a cozy, fall-inspired treat without the carb overload? This Keto Pumpkin Mug Cake with coconut flour is the perfect solution! Made with coconut flour, pumpkin puree, and warm pumpkin spice, this single-serving dessert is fluffy, flavorful and ready in minutes. Whether you need a quick breakfast, snack, or after-dinner indulgence, this low carb and gluten-free mug cake satisfies your sweet tooth.

This keto mug cake is quick, easy, and delicious—perfect for satisfying your pumpkin spice cravings without the guilt! 🍂🎃

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Why Use Coconut Flour for Mug Cakes?

Coconut flour is a fantastic ingredient for keto mug cakes, but it behaves differently from other flours, so understanding how to use it is key to getting the perfect texture.

• Low-Carb & Keto-Friendly – Coconut flour is naturally low in carbs and high in fiber, making it a great option for keto baking.
• Absorbs Moisture – Unlike almond flour, coconut flour is highly absorbent, meaning you need only a small amount to achieve a cake-like consistency.
• Light & Fluffy Texture – When used correctly, it creates a soft and tender mug cake rather than a dense or dry one.
• Slight Natural Sweetness – Coconut flour has a mild sweetness, complementing desserts without needing excessive sweetener.

Ingredients

• Butter – Adds richness and moisture, creating a soft, cake-like texture.
• Pumpkin Puree – Provides natural sweetness and fiber while delivering that classic autumn flavor.
• Egg – Acts as a binding agent and helps give the mug cake structure and fluffiness.
• Coconut Flour – A low-carb, high-fiber alternative to traditional flour that absorbs moisture well, keeping the cake light.
• Sweetener – A keto-friendly sweetener like allulose or golden monk fruit enhances the dessert’s sweetness without the carbs.
• Baking Powder – Helps the cake rise, making it airy and soft.
• Pumpkin Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that brings out the cozy fall flavors.

How To Make Pumpkin Mug Cake Coconut Flour

In two minutes you have a warmed spiced low carb pumpkin mug cake!

Tips for the Perfect Keto Pumpkin Mug Cake with Coconut Flour

1. Melt the Butter First – Ensure the butter is fully melted and slightly cooled before mixing to avoid scrambling the egg.
2. Use Room Temperature Ingredients – This helps the batter mix evenly and prevents a dry texture.
3. Don’t Overmix – Stir until just combined to keep the cake light and fluffy.
4. Let the Batter Rest – Allow the mixture to sit for 30–60 seconds before microwaving so the coconut flour can absorb moisture properly.
5. Microwave in Intervals – Start with 60 seconds and check for doneness. If needed, microwave in 10-second bursts to avoid overcooking.
6. Adjust Sweetness & Spice – Taste the batter before microwaving and tweak the sweetener or pumpkin spice to your liking.
7. Top It Off! – Add whipped cream, keto-friendly frosting, or chopped nuts for extra flavor and texture.

Storage Tips for Keto Pumpkin Mug Cake

Since mug cakes are best enjoyed fresh, they don’t store as well as traditional cakes. However, if you need to save it:

1. Refrigeration (Up to 1 Day) – Let the mug cake cool completely, then cover it with plastic wrap or transfer it to an airtight container. Reheat in the microwave for 10–15 seconds before eating.
2. Freezing (Up to 1 Month) – Wrap the cooled mug cake in plastic wrap and place it in a freezer-safe container. Thaw in the fridge overnight and reheat in the microwave for 15–20 seconds.
3. Make the Batter Ahead – For a quick treat, mix the ingredients in a mug, cover, and refrigerate for up to 24 hours. When ready, microwave as directed.

For the best texture, eat your mug cake fresh, but these tips help if you need to store it!

More Pumpkin Mug Cakes

Use your pumpkin puree making these other pumpkin mug cakes:

Almond Flour Pumpkin Mug Cake