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!
Can you believe it’s already September? Fall will be here in another couple weeks so we are enjoying the warm weather while it’s still here.
I’m a little late getting my first pumpkin recipe up. But, better late than never. I’ve already seen some great new low carb pumpkin recipes getting posted.
One of the pumpkin recipes I’ve been wanting to try is from Stacey at Beauty and The Foodie. She has some terrific recipes that I’ve been wanting to try like this savory bacon pumpkin bacon mock souffle.
I haven’t had a lot of time for baking. So, I figured I’d make a yummy coconut flour paleo pumpkin mug cake. It’s made in less than two minutes and tastes great!
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.
It’s so ridiculously easy to make this low carb coconut flour paleo pumpkin mug cake! All you need to do is dump all the ingredients into a ramekin or mug. Then, cook it in the microwave for about a minute and a half.
You’ll get a supersized muffin that 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.
My friend Melissa over at I Breathe I’m Hungry has a huge variety of low carb mug cake recipes. So, check out her site for some more quick and easy baking ideas. In fact, this coconut flour paleo pumpkin mug cake was inspired by this recipe over at Melissa’s blog.
If you want to make this into a little mini cake, you’d just need to slice it in half to make two rounds. Then, stack them with frosting in between and on top. It would be easy to make a small portion of cream cheese frosting like the one used on these pumpkin spice bars.
Hopefully, I’ll get a few more new pumpkin recipes posted over the next month. I’ve been working on a pumpkin fudge recipe so that one might be posted soon. For some other great low carb pumpkin recipes, you can check out this recipe roundup.
I’m really glad to have this coconut flour paleo pumpkin mug cake recipe in my file. As many of you know, I’d like to move to a more paleo diet. Giving up cheese is my biggest problem. I plan to experiment with nut based cheese and to see if it makes a good substitute. Thank goodness I don’t have a nut allergy!
Low Carb Coconut Flour Paleo Pumpkin Mug Cake Recipe – Gluten Free
What’s your favorite low carb mug cake recipe?
Coconut Flour Paleo Pumpkin Mug Cake
Ingredients
- 2 tablespoons pumpkin puree
- 2 tablespoons coconut flour
- 1 egg beaten
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon SweetLeaf stevia drops
- 1/2 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)
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Notes
Nutrition
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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Vik says
Soooo good! Thanks for this recipe! I topped it with a glaze made out of coconut milk and powdered Swerve.
Cheryl says
Tastes great!! Next time I’m adding pumpkin seeds for a bit more protein!
Muriel Fahrion says
I’ve made this twice. My addition is topping it with my homemade applesauce.
Lisa says
Two great fall flavors in one bite!
Traci says
Thank you! This is absolutely amazing, tastes like a warm piece of cake without the frosting. A joy on this chilly night.
Lisa says
That does sound like a comforting treat!
Angie says
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 says
Wow! Great to know that it worked out without the liquid.
Jeni says
I love mug cakes! So easy to make and just the right amount of treat!
Lisa says
That’s exactly why I love them!
Kat says
Do you have to us liquid sweetener,I don’t have ?
Lisa says
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 says
I love mug cakes! Thanks for this new recipe 🙂
Sarah says
This looks great! I have been all about pumpkin lately!
Lisa says
Thanks Sarah!
Kirsten says
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 says
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 says
Thanks for the recipe
Michelle Wolfson says
How much powdered stevia or Splenda could I substitute for the liquid stevia.
Lisa says
You’ll need about 1/8 teaspoon powdered stevia or 2 tablespoons Splenda granular.
Tasha | Ketogasm says
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 says
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 says
It would be nice to have baking directions for an oven. Many people don’t use a microwave anymore.
Lisa says
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 says
Seriously?
Linda Albonetti says
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 says
Thanks for the recipe Linda! I have thought about subbing the coconut milk with coconut oil.
Georgina Bomer says
This mug cake looks so good!
Lisa says
Thanks Georgina!
Lisa | Drop The Sugar says
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 says
Just saw your new mug cake recipe Lisa! Will need to try it out!
Lisa Pfeffer says
It’s not bad! It’s just a very basic recipe that’s easily customizable, which is what I prefer!
Katrin says
Delicious. I am ready for pumpkin! And coconut flour is my new obsession. Will definitely try!
Lisa says
It’s always pumpkin season for me! 🙂
STACEY says
It great to have an easy mug cake for Fall! Looking forward to making this soon.
Kim | Low Carb Maven says
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 says
Thanks Kim! It’s always better to have enough to share!