Keto Pumpkin Spice Mug Cake
Dig into this moist and fluffy Pumpkin Spice Keto Mug Cake and delight in the sweet spices of cinnamon and cloves. Topped with a dollop of cream, this healthy keto mug cake is the perfect 5 minute, treat for one.
Servings 1
Calories 439kcal
Ingredients
- 2 tbsp butter
- 1 tbsp coconut flour
- 2 tbsp almond meal or golden flax meal
- 1/4 tsp baking powder
- 2 tsp granular monk fruit erythritol or low carb sweetener of choice
- 2 tsp pumpkin spice see recipe notes for substitutes
- 1 egg
- 1 tbsp heavy cream
Instructions
- Place the butter in a microwave safe mug or ramekin (1 cup capacity) and melt in the microwave (20-30 seconds on high)
- Add in all other ingredients (except cream) and whisk then mix well
- Cook in the microwave for 50-60 seconds on high.
- Serve with a tablespoon of heavy cream.
Notes
- Leftover keto mug cake? Not likely, but the cake can be kept covered at room temperature for a couple of days or in the fridge for 3-5 days.
- Cook it in the oven, not a microwave? Bake for 15-20 minutes at 350°F (180°c) in an oven-safe ramekin, until a skewer comes out clean
- Don't have pumpkin spice? Make your own using ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg and 1/8 tsp cloves or try 1 tsp of cinnamon
- Too sweet or not sweet enough? Add more or less low-carb sweetener to suit your taste. Feel free to use your preferred keto friendly sweeteners such as granular erythritol, powdered erythritol or erythritol monk fruit blend. If using stevia, be sure to mix the sweetener through very well.
- Make ahead tip (meal prep) Make up the batter for several keto mug cakes at one time and cover with cling film without cooking them. Store in the fridge for up to 3 days and cook for 60-70seconds in the microwave when needed for a healthy dessert or a snack.
Nutrition
Calories: 439kcal | Carbohydrates: 11g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 245mg | Sodium: 288mg | Potassium: 186mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1165IU | Calcium: 131mg | Iron: 2mg