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I feel like I’m constantly upgrading my “favorite keto mug cake” recipe and I probably already had 5 or 6 recipes that kicked their predecessors from their pedestal.
This one is no different.
It’s by far my favorite one so far!
I know that I’ll probably announce my new favorite keto mug cake in a few weeks but hey, until then I have the time to overeat on this beauty right here!
Like all of my keto mug cakes, this keto pecan pie mug cake tastes delicious, is high in fiber and fat and low in carbs.
With all that fiber and its’ low carb count it’ll fill you up, satisfy any cravings and leave you in your cozy state of ketosis!
OTHER KETO MUG CAKE RECIPES:
Keto Cinnamon Roll Mug Cake Keto Blueberry Mug Cake Vanilla Chocolate Chip Keto Mug Cake Peanut Butter Keto Mug Cake Cinnamon Apple Pie Keto Mug Cake Lemon Poppy Seed Keto Mug Cake Pumpkin Pie Keto Mug Cake Strawberry Chia Keto Mug Cake With Strawberry Frosting Carrot Keto Mug Cake With Cream Cheese Frosting Chocolate Keto Mug Cake With Peanut Butter Core
KETO PECAN PIE MUG CAKE INGREDIENTS:
This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card at the end of this post!)
you can also use normal granulated erythritol for this recipe but I highly recommend to use brown or golden erythritol because the malty flavor adds so much to this recipe and is the key in making this little guy taste just as comforting as traditional pecan pie!
I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.
I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:
1. Golden Monk Fruit Sweetener
(I really want to try monk fruit sweetener myself but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US next year.)
2. Sukrin Gold Brown sugar substitute
(This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.
I adjusted the amounts you would have to use if you use a 1:1 replacement in the recipe card!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
I adjusted the amounts in the recipe card for 1:1 sugar replacements as well, don’t worry!
I wouldn’t recommend swapping the butter for another fat like coocnut oil because the typical butter taste adds a lot to this recipe, especially to the keto pecan pie topping!
HOW TO MAKE A KETO PECAN PIE MUG CAKE:
This Keto Pecan Pie Mug Cake is incredibly comforting and delicious while only adding 5g net carbs per serving to your carb count!
Add all of the ingredients for the mug cake base into a middle-sized bowl.
Whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using.
A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at <600 Watt.
If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Preheat your oven to 350 degrees Fahrenheit (180°C).
Follow the same steps as above.
Bake your mug cake for about 10-15 minutes.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Roughly chop your pecan halves.
Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat.
Stir while the butter is melting and make sure that everything is thoroughly mixed.
Once your mug cake has finished baking, add the pecan pie topping on top of it.
☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml).
I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting!
But it tastes just as good if it's cold!
Cover with plastic wrap and store for up to 3 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 mug cake or 1 ramekin
Servings 2
- Amount Per Serving
- Calories 409
- % Daily Value *
- Total Fat 25.2g39%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 9.2g37%
- Protein 23.9g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add all of the ingredients for the mug cake base into a middle-sized bowl.
Whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using.
A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at <600 Watt.
If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Preheat your oven to 350 degrees Fahrenheit (180°C).
Follow the same steps as above.
Bake your mug cake for about 10-15 minutes.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Roughly chop your pecan halves.
Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat.
Stir while the butter is melting and make sure that everything is thoroughly mixed.
Once your mug cake has finished baking, add the pecan pie topping on top of it.
☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml).
I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting!
But it tastes just as good if it's cold!
Cover with plastic wrap and store for up to 3 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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I just made it. The recipe is perfect just follow it. It has the smell, the texture, the taste of a cake and not a diet cake. Best one ever. For the story, my mom came home and said “why does it smell like cake?” She tasted it and ask why I was making cake and be careful to not ruin my diet ??? She was SO confused. Sorry for my English, I am French. Xx from Paris.
I had looked at this recipe for days.. Well today I tried it.. Made a double batch just in case my hubby liked it and he could have his own.. Well yes he loved it and he isn’t keto nothing.. Will make again.. Thanks for the recipe..
Being from the south (Mississippi) I love traditional Pecan Pie. Being on Keto, I can’t hate it. This recipe is wonderful. The hubby (not on keto) likes it. What a great treat. Will make again and again. Thank you so much.
Thank you so much for your lovely comment, it means a lot!
I’m super happy that you and your husband like the recipe! 🙂
Much love
Uliana
How long the pecan mug cake will last frozen?? tia
Hey Diana,
unfortunately, I haven’t tried that myself yet but I think it should last at least a few weeks.
Much love
Uliana 🙂
Very good. Used 2 6oz. souffle dishes. Swerve granulated, 1 tbl heavy cream. Will make again. Ice Cream on top was great, even though it wasn’t sugar free!
Sounds awesome Bev!
I just published a keto butter pecan ice cream recipe today, just in case you’d like to add sugar-free ice cream on top next time! 😀
Thank you for your comment!
Much love, Uliana 🙂