Description
This keto-friendly pumpkin mug cake is a high-protein, low-carb dessert that satisfies autumn cravings in just minutes. Using simple pantry staples like almond flour, pumpkin puree, and warm spices, this moist and fluffy treat offers the perfect sweet indulgence without the heavy sugar crash. It is an ideal quick-fix recipe for busy schedules when you want a cozy, homemade experience without the need for a full baking project.
Ingredients
3 tbsp almond flour
3/4 tsp pumpkin spice
1/8 tsp baking soda
1/8 tsp kosher salt
1.5 tbsp sugar-free maple syrup
1 tbsp canned pumpkin puree
1 tsp avocado oil
1/8 tsp pure vanilla extract
1 large egg
Instructions
Add the almond flour, pumpkin spice blend, baking soda, and salt to a liquid measuring cup.
Whisk the dry ingredients thoroughly until they are uniform in color.
Pour in the sugar-free maple syrup, pumpkin puree, avocado oil, vanilla extract, and the egg.
Whisk the batter vigorously until no lumps remain and the mixture appears smooth.
Transfer the batter into a microwave-safe mug between 6 and 8 ounces in size.
Place the mug in the center of the microwave and cook for approximately 2 minutes, or until the cake is set and firm to the touch.
Notes
Ensure the pumpkin puree used is plain canned pumpkin, not pumpkin pie filling. For a non-keto version, standard maple syrup can be used. If the cake appears too moist, microwave for an additional 15 seconds.
- Prep Time: 1
- Cook Time: 2
- Category: Baking
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 240
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg