With less than 4 grams of net carbs per serving, this keto pumpkin spice cake is about to become your new favorite fall dessert! This post is sponsored by ChocZero.
This is my new favorite keto cake recipe. One bite and it tastes like fall. The combination of almond flour and coconut flour gave it the perfect texture – not too crumbly and not too wet.
This cake tastes so rich and sweet you could fool everyone in your family – no one will believe it is low-carb.
Keto Pumpkin Mug Cake
This is unlike any mug cake you have ever made before. You still make it in the microwave, but instead of eating it in the mug you take it out and make a 3-layered cake.
The cake is layered with a low-carb frosting made with Choco-Zero white chocolate and confectioner sweetener.
It tastes and looks like the fanciest cake ever! It would fit right at home at a tea party or other special occasion.
How To Make A Layered Mug Cake
If you can mix ingredients together and use a microwave, you can make this keto pumpkin spice cake.
Mix the dry ingredients together in one bowl and the wet ingredients together in another one.
Then, slowly add the wet ingredients to the dry ones and mix gently until they are just combined.
Next, split the batter between two greased 4-inch ramekins. Microwave them and then let them cool.
They only take 90 seconds in the microwave. You can also bake them at 350°F for 15-20 minutes instead.
After they cool completely, slice them in half so that you have 4 layers.
Finally, make your frosting. Then, add the frosting on each slice of mug cake and layer them on top of each other.
Add a final layer of frosting on the entire cake.
I told you it was easy!
How To Make Low-Carb Frosting
The secret to my keto frosting is the ChocZero white chocolate. Melt the white chocolate and mix it with melted butter, confectioner sweetener, and vanilla extra.
You should always use confectioner sweetener when you make the frosting. Granular sugar alters the consistency of the frosting. The confectioner sugar gives it a smoother, fluffier finish.
The result is a really creamy frosting that spreads easily and is delightfully low carb.
How To Store The Cake
You should store this cake in an airtight container in your refrigerator. It will only stay fresh for about 3 days, so enjoy it as soon as you can.
If you want to freeze the cake, I recommend freezing just the unfrosted cake. When you are ready for your cake, make the frosting fresh and add it on the thawed cake.
The frosting isn’t ideal to freeze when it’s on the cake.
This cake has a very rich and full flavor. The ChocZero frosting is perfect without any toppings, but experiment with it and make it your own.
This cake would taste wonderful with some cinnamon sprinkled on top.
Pecans are perfect on pumpkin cakes, so add a few pumpkins on top of your cake. It will give it extra protein and healthy fats.
Remember that everything you add will have a different nutrition profile so track them in your macros.
Best Keto Sweetener For Cake
For the cake, I used ChocZero sugar-free maple-flavored syrup. It’s a thick, rich syrup that is free from sugar alcohols.
I love the mild maple flavor it adds to my pumpkin cake. If you don’t like the taste of maple, you can replace it with your favorite low-carb granular sweetener.
It doesn’t matter what brand of sweetener you use for the frosting as long as it is confectioner sweetener.
What To Serve With Pumpkin Spice Cake
Even though it is low carb, this cake is still very filling and rich. Enjoy a slice of this decadent keto pumpkin pie with a hot cup of coffee or tea.
This will also taste amazing with something savory like a few slices of smoked salty meat.
Frequently Asked Questions About Keto Pumpkin Mug Cake
Even though this is a really easy and fool-proof recipe, you might still have questions. If you do, leave them in the comments, I’d love to answer them.
Is Pumpkin Keto-Friendly?
Good news, pumpkin puree is ok on the keto diet! In ever 100 grams there are only 5 grams total carbs, 1 gram fiber – so 4 grams of net carbs.
In ¼ of my unfrosted cake there are only 3 grams net carbs.
This recipe is the perfect dessert for anyone with a sweet tooth that doesn’t want to go out of ketosis.
Why Does My Cake Have A Grainy Texture?
A grainy texture is usually because you used almond meal instead of blanched almond flour.
Almond meal is made from grinding up almonds with the outer skins. There are often specks of it in the almond meal.
Blanched almond flour has a finer texture and doesn’t have any of those skins. Whenever you bake, you should always use a blanched almond meal.
What Other Flavors of Keto Frosting Will Taste Good on Pumpkin Cake?
I used melted ChocZero white chocolate and the combination of pumpkin and white chocolate is pure Heaven! I never even knew such a pair could exist.
There are lots of flavors of frosting that would taste delicious on pumpkin cake. Try any of these:
- Whipped cream cheese frosting – this is a simple frosting that tastes perfect on almost any keto cake.
- Coffee buttercream – since this cake tastes delicious with a cup of coffee, try a coffee-infused frosting.
- Chocolate buttercream – if you enjoyed this white chocolate frosting, then try a darker chocolate version.
Other Recipes To Try
This mini 3-layered cake is the perfect low-carb dessert when you want to treat yourself. You might also enjoy these cakes when you crave something sweet:
- Coconut Cake With Cream Cheese frosting is fluffy and moist and reminds you of an island vacation.
- Keto carrot cake is a fall favorite made with real carrots and a cream cheese frosting.
- German Chocolate Cake is another recipe that uses zucchini for an ultra-rich texture. This one is topped with an amazing coconut pecan frosting!
- Cloud cake with coffee buttercream has a really light texture and pairs well with a hot cup of coffee.
- Chocolate cupcakes with hazelnut frosting are a chocolate-lover’s dream come true. They are so rich you won’t believe they are low-carb!
Keto Pumpkin Cake with White Chocolate Frosting
- ⅔ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter melted
- ½ cup pumpkin puree
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons ChocZero maple flavored syrup use 3 tablespoons for an unfrosted cake
- ¼ cup butter melted
- 3 oz melted ChocZero white chocolate
- ¼ cup confectioner sweetener
- ¼ teaspoon vanilla extract
- In a medium bowl, whisk together almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.
- In a separate bowl combine melted butter, pumpkin puree, eggs, vanilla extract, and maple syrup. Stir until combined.
- Add dry ingredients to wet ingredients and stir just until combined. Divide batter between two greased 4-inch ramekins.
- Microwave on high for 90 seconds to 2 minutes. Alternatively, the cakes can be baked at 350°F for 15-20 minutes or until an inserted knife comes out clean. Allow to cool on rack for 15 minutes before removing.
- In another medium bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
- Melt white chocolate in microwave by cooking at 5-10 seconds at high power and stirring after. If needed, microwave on high an additional 5 seconds. Be careful not to cook too long or it can burn.
- Beat melted white chocolate into butter. Then beat in the confectioner sweetener and vanilla until light and fluffy.
- Cut each cake into two layers so there are four layers in all. Frost top of each layer and stack together to make a four layer cake. If enough frosting remains, use it to frost the sides of the cake.
Array ( [serving_size] => 0.125 [calories] => 228 [carbohydrates] => 15 [protein] => 4 [fat] => 14 [saturated_fat] => 7 [cholesterol] => 48 [sodium] => 239 [potassium] => 78 [fiber] => 11 [sugar] => 2 [vitamin_a] => 2682 [vitamin_c] => 1 [calcium] => 46 [iron] => 1 [serving_unit] => cake )
Note on Nutritional Information
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