Coconut Flour Paleo Pumpkin Mug Cake – Gluten Free

Name: Coconut Flour Paleo Pumpkin Mug Cake
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Yield: 2
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

September 12, 201637 Comments

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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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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?

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5 from 6 votes

Coconut Flour Paleo Pumpkin Mug Cake

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!

Course Snack

Cuisine American

Keyword mug cake, pumpkin

Prep Time 1 minute

Cook Time 1 minute

Total Time 2 minutes

Servings

Calories 71kcal

Author Lisa | Low Carb Yum

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

US Customary - Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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

If the muffin comes out too dry for you, add in a little low carb milk like almond or coconut. You can also add in some avocado oil or coconut oil.

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!

Nutrition

Nutrition Facts

Coconut Flour Paleo Pumpkin Mug Cake

Amount Per Serving (0.5 muffin)

Calories 71 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 81mg27%

Sodium 47mg2%

Potassium 111mg3%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 2455IU49%

Vitamin C 0.7mg1%

Calcium 34mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

Net Carbs 4g
% Carbs: 29.1%
% Protein: 21.8%
% Fat: 49.1%

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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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Coconut Flour Paleo Pumpkin Mug Cake – Gluten Free

Low Carb Coconut Flour Paleo Pumpkin Mug Cake Recipe – Gluten Free