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!
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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 a low-carb pumpkin bread, 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
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.
Coconut Flour
The coconut flour gave the mini mug cakes the perfect texture. Plus, it's a good source of protein and healthy fats too.
Egg
The egg is very important. It basically binds all the ingredients together.
Baking Ingredients
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.
Sweetener
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.
Quick Tips:
- 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. Or add pumpkin mousse to up the fall flavor.
I think pumpkin and chocolate go perfectly together! So you can also serve this with a low-carb chocolate mousse or even a light and fluffy sugar-free white chocolate pudding.
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 keto 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.
- Keto Lemon Cake is a super-easy and zesty cake you can make in the slow cooker.
- Low-Carb Carrot Cake is keto friendly, gluten-free, and has the most amazing sugar-free cream cheese frosting in between each layer.
- Lemon Blueberry Pound Cake is gluten-free and low in carbs with the sunshine-fresh taste of juicy blueberries and lemon.
- Gluten-Free Birthday Cake In A Mug is big enough for one person - it is super cute and tastes way too good to be low in carbs.
- Keto Chocolate Molten Lava Cake is a chocolate-lover's dream come true, with fudgy chocolate pouring out from the middle.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Coconut Flour Paleo Pumpkin Mug Muffin
Video
Ingredients
- 2 tablespoons pumpkin puree
- 2 tablespoons coconut flour
- 1 egg beaten
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
- 15 drops SweetLeaf stevia drops or to taste
- ½ teaspoon pumpkin pie spice
Instructions
- 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)
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 12, 2016. Updated on September 9, 2021, with new images and additional recipe information.
Wendy
Hi I love the look of all your recipes but was just wondering if you have any low carb vegan recipes I could try.
Thanks in advance
Wendy
Lisa MarcAurele
I've been working to group all the vegan recipes here: https://lowcarbyum.com/category/vegan/
Dan
This is just the kind of recipe I love....short list of ingredients with no unidentifiable impossible to find items, quick to make and full of flavor. Lisa has done it again. I’ve been on keto for two years but Lisa is by far the queen of keto. All the others recipes have the taste and texture of cardboard. I may have to buy her cookbooks after all because so far everything I’ve made from her were nothing short of delicious. Thanks for sharing Lisa.
Cindy
YES! Do buy her cookbook - it’s great! And I think it’s important to support Lisa who provides us with so much information and so many truly delicious (yet simple!) recipes for free on the internet.
STEVEN LEE WATKINS
Is it ok to substitute erythritol granular or confectioners instead of stevia?
Lisa MarcAurele
It should be okay to just add any sweetener to taste as it's a small amount that's needed.
Lisandra Rodríguez
Estoy emocionada por empezar...
Lisa MarcAurele
Wishing you the best in your low carb journey. Hope you enjoy this simple pumpkin mug cake!
Vik
Soooo good! Thanks for this recipe! I topped it with a glaze made out of coconut milk and powdered Swerve.
Cheryl
Tastes great!! Next time I'm adding pumpkin seeds for a bit more protein!
Muriel Fahrion
I've made this twice. My addition is topping it with my homemade applesauce.
Lisa
Two great fall flavors in one bite!
Traci
Thank you! This is absolutely amazing, tastes like a warm piece of cake without the frosting. A joy on this chilly night.
Lisa
That does sound like a comforting treat!
Angie
I totally forgot to add the milk and this still turned out AMAZING!!! I made two for snacks for the next day but they didn't make it that far.
Can't wait to try them with the milk and see how much better they'll be!!
Lisa
Wow! Great to know that it worked out without the liquid.
Jeni
I love mug cakes! So easy to make and just the right amount of treat!
Lisa
That's exactly why I love them!
Kat
Do you have to us liquid sweetener,I don't have ?
Lisa
You can use any sweetener you have on hand. I'd say you'll want to use anywhere from 1-2 tablespoons of sugar equivalent.
Taryn
I love mug cakes! Thanks for this new recipe 🙂
Sarah
This looks great! I have been all about pumpkin lately!
Lisa
Thanks Sarah!
Kirsten
Hi, since you only use a couple of tablespoons of pumpkin, how does everyone preserve the rest of the can of pumpkin? Your thoughts please. (I ask because I am the only one on LCHF diet in my family)
Lisa
You can freeze it in two tablespoons to make more. Just thaw in fridge the night before and it will be ready to use in the morning. I was able to make 5 muffins (10 servings) from one can.
Monica Perry
Thanks for the recipe
Michelle Wolfson
How much powdered stevia or Splenda could I substitute for the liquid stevia.
Lisa
You'll need about 1/8 teaspoon powdered stevia or 2 tablespoons Splenda granular.
Tasha | Ketogasm
With fall approaching, I've definitely been bit by the pumpkin spice bug! This looks so quick and easy. I'm not much of a baker, but I sure know how to use a microwave. Mug cakes are my fave! 😛
Lisa
We love the simplicity of mug cakes. My 3 year old has been learning how to make them. She thinks they are so cool.
Kim
It would be nice to have baking directions for an oven. Many people don't use a microwave anymore.
Lisa
I'd say just bake at 350F until it tests done. You could like bake it quickly in a toaster oven. It's pretty small to make in a full size oven. Or, you could make a larger batch in the oven.
Nancy
Seriously?
Linda Albonetti
I've been making my own version for a while and they are awesome!!!
1 T olive oil
1 egg
1 heaping T of pureed pumpkin
1 t vanilla
**whisk above then add:
1 t baking powder
1 t pumpkin pie spice
1 T coconut flour
For those that can, spread whipped cream cheese on it and it is soooo good!
I can't wait to try your bread recipes!!
Linda
Lisa
Thanks for the recipe Linda! I have thought about subbing the coconut milk with coconut oil.
Georgina Bomer
This mug cake looks so good!
Lisa
Thanks Georgina!
Lisa | Drop The Sugar
This looks delicious! I can't wait to try it out. I love pumpkin this time of year - I got pumpkin crazy?!
And thanks for the shout out!
Lisa
Just saw your new mug cake recipe Lisa! Will need to try it out!
Lisa Pfeffer
It's not bad! It's just a very basic recipe that's easily customizable, which is what I prefer!
Katrin
Delicious. I am ready for pumpkin! And coconut flour is my new obsession. Will definitely try!
Lisa
It's always pumpkin season for me! 🙂
STACEY
It great to have an easy mug cake for Fall! Looking forward to making this soon.
Kim | Low Carb Maven
This sounds good. I like muffin recipes that are big enough to save some for later or that I can split between my two kids. Tis the season for pumpkin. Thanks for the recipe.
Lisa
Thanks Kim! It's always better to have enough to share!