Keto Pumpkin Cake with Coconut Flour
A quick and easy Keto Pumpkin Mug Cake made with coconut flour! This fluffy, low-carb dessert is packed with warm pumpkin spice flavors and ready in just minutes.
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Ingredients
- 1 tablespoon butter
- 2 tablespoons pumpkin puree
- 1 large egg
- 1 1/2 tablespoons coconut flour
- 1 tablespoon brown monk fruit sweetener or other sweetener
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin spice
Instructions
- In a microwave-safe mug, melt the butter for about 15–20 seconds. Let it cool slightly.
- Add the pumpkin puree and egg to the mug. Whisk until smooth.
- Stir in the coconut flour, sweetener, baking powder, and pumpkin spice. Mix well until fully combined.
- Allow the batter to sit for 30–60 seconds so the coconut flour absorbs moisture.
- Cook on high for 60–90 seconds, checking after 60 seconds. The cake should be set but still moist.
- Let the mug cake cool for a minute before enjoying. Optionally, top with whipped cream or chopped nuts.
Notes
Makes 1 serving.
Nutrition
Serving: 1servingCalories: 229kcalCarbohydrates: 9gProtein: 8gFat: 18gFiber: 5gNet Carbs: 4g
The information shown is an estimate provided by an online nutrition calculator.
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