An easy pumpkin mug cake that’s also healthy, keto and low carb.
- 2 oz cream cheese
- 1 tablespoon canned pure pumpkin puree
- 1/4 teaspoon stevia glycerite
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 2 tablespoons pumpkin puree
- 1/4 teaspoon stevia glycerite (heaping)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1.5 tablespoons coconut flour (11 grams)
- 1/4 teaspoon baking powder
If making frosting: Soften the cream cheese in the microwave, about 10 seconds. Mix in the remaining ingredients and whisk until smooth. Set aside.
Place the butter in a 7oz ramekin. Melt in the microwave.
Whisk in the pumpkin, stevia, vanilla and cinnamon. Add the egg and whisk to incorporate.
Add the coconut flour and baking powder. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth, well incorporated and free of lumps. Especially check the bottom of the ramekin to make sure there are no unmixed areas there.
Microwave for about 90 seconds, just until a toothpick inserted in center comes out clean.
Gently remove from ramekin. Run a knife around the edges and slide a small rubber spatula under the bottom if needed. Turn the cake upside down to allow the bottom to air out and prevent sogginess. Allow to slightly cool.
Enjoy the pumpkin cake as is, or frost it: slice in half crosswise. Frost the center, then the top. If you have enough frosting, you can frost the sides as well, as shown in the video.
Cut into two servings and enjoy!
1. I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.
2. Depending on how sweet you like your desserts, you might enjoy this pumpkin mug cake better if you use 1/2 teaspoon stevia glycerite (which would equal 2 tablespoons of sugar).
3. If you need this recipe to be strictly gluten free, please use gluten free baking powder.
4. When I don’t frost the cake, I eat the whole thing. Nutrition info for an unfrosted cake: Calories 238, fat 18g, saturated fat 10g, sodium 218mg, carbs 10g, fiber 5g, sugars 10g, protein 8g.