0 from 12 votes
Keto Pumpkin Mug Cake
Did you know that adding pumpkin makes a chocolate cake extra moist and fudgy? This keto pumpkin mug cake is sugar free, low carb and gluten free. Enjoy it with or without the chocolate glaze!
Prep Time
3 mins
Cook Time
3 mins
Total Time
5 mins
Servings: 2
Calories: 138 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- ¼ cup / 25g almond meal or ground almonds. If using extra-fine almond flour, reduce to 3 tablespoons
- ⅓ cup / 90g pumpkin puree
- 1 ½ tablespoon granulated sweetener
- 1 egg large
- 2 tablespoon cocoa powder
- ¼ teaspoon baking powder
- ¼ tsp vanilla extract optional
Instructions
- Combine all ingredients in a bowl and mix with a fork.
- Fill batter into 2 small mugs or ramekins or into 1 microwavable dessert bowl.
- Microwave for 1 ½ - 2 minutes.
- Enjoy straight out of the cup/ramekin/bowl or turn over onto a plate. Drizzle with optional chocolate glaze (recipe in the notes)
Cup of Yum
Notes
- The recipe yields 2 generous portions at 3.9 g net carbs each.
- Chocolate glaze: Melt 2 squares of chocolate and 1 teaspoon of butter or cream or coconut oil in the microwave. Do this slowly and gently so the chocolate does not overheat and seize. The ratio should be 3 parts chocolate and 1 part butter/fat. Wait until it has cooled to lukewarm for a thicker texture. Then, drizzle it over the cake.
- You can also use sugar free chocolate chips inside the cake.
Nutrition Information
Serving
80g
Calories
138kcal
(7%)
Total Carbohydrates
7.8g
Protein
7.2g
(14%)
Fat
10.2g
(16%)
Saturated Fat
1.8g
(9%)
Sodium
38mg
(2%)
Potassium
185mg
(5%)
Fiber
3.9g
(16%)
Sugar
1.8g
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 138
% Daily Value*
| Serving | 80g | |
| Calories | 138kcal | 7% |
| Total Carbohydrates | 7.8g | 3% |
| Protein | 7.2g | 14% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.8g | 9% |
| Sodium | 38mg | 2% |
| Potassium | 185mg | 4% |
| Fiber | 3.9g | 16% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.