Almond Flour Pumpkin Mug Cake

A mug cake on a blue plate, topped with seeds, with small decorative pumpkins and a striped jar in the background.

This Keto Almond Flour Pumpkin Mug Cake is a warm, single-serving dessert packed with pumpkin spice flavor. Made with simple, low-carb ingredients like almond flour, pumpkin puree, and brown sweetener, it's a quick and easy treat you can whip up in minutes!

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Prep Time 5

Cook Time 2

Total Time 7

Course Dessert

Cuisine gluten free, keto

Servings serving

Calories 205 kcal

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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

Serving: 1servingCalories: 205kcalCarbohydrates: 8gProtein: 11gFat: 15gFiber: 3gNet Carbs: 5g

The information shown is an estimate provided by an online nutrition calculator.

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