This is a yummy coconut flour paleo pumpkin mug cake that whips up in less than 2 minutes. Just mix the ingredients together in a small cup and microwave!
Are you one of those people that counts down the days until fall so you can enjoy all things pumpkin spice without shame or guilt? Well, this mini pumpkin mug cake is so easy that you can make it any time of year!
I love creating new recipes, and I am always looking for new inspiration.
I haven’t had a lot of time for baking, so I figured I’d make this quick yummy coconut flour paleo pumpkin mug cake. It’s made in less than two minutes and tastes great!
Ingredients Needed For Pumpkin Mug Cake
All of these ingredients are delightfully low in carbs, paleo-friendly, and gluten-free. Here’s more information about what I used.
Pumpkin puree is keto-friendly if you don’t overuse it – it’s all about moderation. For this recipe, I only used 2 tablespoons, so it didn’t inflate the carb count.
The coconut flour gave the mini mug cakes the perfect texture. Plus, it’s a good source of protein and healthy fats too.
The egg is very important. It basically binds all the ingredients together.
Use baking powder and vanilla extract. The baking powder will create a chemical reaction that makes the mug cake springy. Vanilla extract adds a depth of flavor.
To make this mug cake paleo diet-friendly, I used a liquid stevia extract as the sweetener. Stevia is pretty much the only low-carb sweetener allowed on a paleo diet.
There’s some debate as to whether some stevia concentrates are okay since they are processed. However, SweetLeaf processes stevia using pure cool water, so I’d say the liquid drops are paleo-approved.
Pumpkin Pie Spice
It’s so much easier to just buy it jarred. If you want to make your own, it’s a combination of cinnamon, allspice, cloves, nutmeg, and ginger. Use twice as much cinnamon as the other ingredients.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Make this into a little mini cake. Slice it in half to make two rounds. Then, stack them with frosting in between and on top.
- Top with cream cheese frosting. My favorite recipe for low-carb cream cheese frosting is in this pumpkin spice bars recipe.
- If the muffin comes out too dry for you, add in a little almond or coconut milk. You can also add in some avocado oil or coconut oil.
- If you don’t want to add frosting, sprinkle with a bit of cinnamon and enjoy!
How To Make Low-Carb Pumpkin Mug Cake
It’s so ridiculously easy to make this low-carb coconut flour mug cake! All the exact steps are in the printable recipe card at the bottom of this post. First, here is a bit more information about how to make it.
Mix The Ingredients Together
Place all the ingredients in a ramekin or coffee cup. Mix them together with a fork. You don’t need an electric blender, but if you want, you can use an immersion blender.
Microwave The Cake
Let the microwave cook it! Just heat it on high for about 1 ½ minutes. You’ll know it is completely cooked when a toothpick comes out clean.
What To Serve With A Keto Pumpkin Mug Cake
This little mug cake is the perfect dessert or snack. If you are enjoying it for dessert, serve it with some keto-friendly ice cream.
Frequently Asked Questions About This Coconut Flour Mug Cake Recipe
Before we get to the printable recipe card at the bottom of this post, here are some questions people often ask about it. If you don’t see your question, please leave it in the comments.
How many servings does this recipe make?
You’ll get a supersized muffin that is big enough for two servings. And, it’s super filling with only 3.4g net carbs! So, you can save the other half for later.
Is it okay to substitute erythritol granular or confectioner’s substitute for the stevia?
Yes, you can use either of those instead of the Stevia drops. Just add the sweetener to taste. You don’t need very much to make it taste sweeter.
What are some other topping ideas for the mug cake?
There are lots of different toppings you can add to this mug cake, or you can eat it without any toppings at all.
One reader made a low-carb glaze out of coconut milk and powdered Swerve and then drizzled it on top. Someone else topped with unsweetened applesauce. That’s two amazing fall flavors in one dish!
How do you save leftover pumpkin puree?
Since you are only going to use a few tablespoons of pumpkin puree, chances are you will have lots leftover. Don’t throw it away! Instead, freeze it in 2-tablespoon servings so that you can make these mug cakes again.
How many servings will one can of pumpkin puree make?
I was able to make 5 muffins/mug cakes out of one can of pumpkin puree.
This is one of my favorite ways to make a mug cake, especially when I am craving pumpkin pie! It’s a recipe you need to save because it is perfect when you are craving something sweet but don’t want to wait for it to bake in the oven. What’s your favorite low-carb mug cake recipe?
More Low-Carb Cakes
If you enjoyed this pumpkin mug cake, here are some more keto-friendly cake recipes that you should make next! They are perfect for parties, dessert, or just as a sweet snack.
Coconut Flour Paleo Pumpkin Mug Muffin
A yummy pumpkin coconut flour mug cake that whips up in less than 2 minutes. Just mix the ingredients together in a small cup and microwave!
Recipe Video (Click on Image to Play)
Place all ingredients into a coffee cup or ramekin and blend well with a fork.
Microwave on HIGH about one and half minute or until toothpick placed in center comes out clean.
Remove from container, if desired.
Serve warm with whipped topping. (coconut cream is paleo friendly)
This make a large mug cake and is too much for one serving. It’s best to only eat one half at a time. The entire mug cake has about 6.8g net carbs so half of it is only 3.4g net carbs (6.6g total which includes fiber).
Feel free to slice this mug cake in half and add a cream cheese frosting. It would make a great little mini pumpkin spice cake!
Serving: 0.5muffin | Calories: 71 | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2455IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 0.9mg
Net Carbs: 4 g | % Carbs: 29.1 % | % Protein: 21.8 % | % Fat: 49.1 % | SmartPoints: 2
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on September 12, 2016. Updated on September 9, 2021, with new images and additional recipe information.