*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. You can read more about this in my Privacy Policy.
Thank you for supporting my site!
Remember when I said that my ketogenic carrot cake mug cake was my favorite keto mug cake?
Well, forget what I said.
THIS baby right here just swooped right in and replaced my absolute favorite ketogenic mug cake.
Don’t get me wrong, the carrot cake keto mug cake is still absolutely fabulous, but I’ve never eaten something on the ketogenic diet that tasted so similar to the “real thing” than this Pumpkin Pie Keto Mug Cake.
I tried the first batch a few days ago and I was blown away with the result.
It was super moist, sweet and comforting!
Just like real pumpkin pie.
Seriously, you have to try this recipe if you like Pumpkin Pie!
It’s completely guilt-free: no sugar, low carb and high in fiber!
PUMPKIN PIE KETO MUG CAKE: INGREDIENTS NEEDED
What I absolutely love about mug cakes is, that I always have the ingredients needed at home.
And if you’re in the ketogenic diet, you probably also have them at home.
(You can find the exact amounts needed on the recipe card at the end of this post!)
It doesn’t spike your blood sugar, it’s completely safe and it has a very natural sweet taste.
☝︎ Because of its’ natural origin, I do consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners as well, but keep in mind that you may have to use more or less of your chosen sweetener.
I recommend to taste a tiny amount of your cake batter to see if it’s sweet enough if you use something other than erythritol.
If you’re eating paleo, use coconut oil.
I recommend buying pasteured eggs – those contain more beneficial Omega-3 Fatty Acids!
Simply chop up some pumpkin and cook the pieces with a bit of water (approx. 5 tbsp for 1/4 of a hokkaido pumpkin or butternut squash until fork tender. Puree with a hand blender and you’re done.
It’s up to you if you want to add cream cheese frosting as well, but I highly recommend it!
It makes the keto mug cake super moist and delicious and you can’t even tell anymore that you’re eating a keto-friendly cake.
What you’ll need for the cream cheese frosting:
HOW TO MAKE YOUR OWN PUMPKIN SPICE:
If you don’t have pumpkin spice, you can easily make your own one.
Mix the following spices:
☞ 1 tsp cinnamon
☞ ½ tsp ginger (ground)
☞ ½ tsp allspice (ground)
☞ ¼ tsp cloves (ground)
☞ ¼ tsp nutmeg (ground)
HOW TO MAKE THIS PUMPKIN PIE KETO MUG CAKE:
Start by mixing all of the ingredients and spices for the mug cake itself in a small bowl.
Whisk everything until you get a very smooth and chunk-free dough.
It’s especially important that you don’t have any flour chunks in your dough.
If you don’t have a microwave and want to prepare this mug cake in an oven, preheat your oven at this point to 350°F/180°C.
Continue by greasing a microwave- or oven-safe mug with some tasteless plant oil or oil spray (I almost always use coconut oil, avocado oil or butter).
Add the cake batter to your mug and microwave it for about 60 seconds.
The baking time in your microwave can be highly variable depending on the microwave you’re using, the size of your mug cake and your mug.
I recommend, that you start baking it for 50-60 seconds in your microwave and test it before overcooking it. You can always place it back into your microwave if it isn’t done yet.
Test the cake by pricking it in the center with a toothpick – if the toothpick comes out “clean”, your cake is done!
If you’re baking it in your oven, place the mug in your oven for 10-15 minutes. Like with the microwave version, test if it’s done with the toothpick test.
While your keto mug cake cools off a bit, mix the ingredients for the cream cheese frosting.
Add the cream cheese frosting on top of your ketogenic pumpkin pie mug cake, sprinkle a pinch of cinnamon on top of the frosting for the final “touch” and enjoy!
WATCH INSTRUCTION VIDEO:
☞ Video shows a different mug cake (this one) but the instructions are almost the same!
Nutrition info:
One serving of this keto mug cake with the cream cheese frosting (half of the mug cake) has 3.8g net carbs (8.3g total carbs and 4.5g dietary fiber), 10.8g of fat, 8.9g of protein and 157 calories.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
OTHER KETO MUG CAKES:
Do you want to find more keto mug cake recipes? I’ve got you covered! Check out these posts too:
Peanut Butter Keto Mug Cake Vanilla Chocolate Chip Keto Mug Cake Cinnamon Apple Pie Keto Mug Cake Easy 5-Minute Keto Blueberry Mug Cake Keto Cinnamon Roll Mug Cake Lemon Poppy Seed Keto Mug Cake Strawberry Chia Keto Mug Cake With Strawberry Frosting Carrot Cake Keto Mug Cake With Cream Cheese Frosting Chocolate Keto Mug Cake With Peanut Butter Core
This Pumpkin Pie Keto Mug Cake tastes incredibly similar to "real" pumpkin pie!
Super comforting and satisfying - the perfect keto snack!
Add all of the ingredients for the cake batter into a bowl and whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug with a plant oil or oil spray that doesn't have a strong taste (I almost always use coconut oil or sunflower oil).
Add your cake batter into a mug (the mug should be at least double the size of the mixed ingredients).
Microwave for about 60 seconds.
(The cooking time in your microwave may vary - I recommend baking your mug cake for a shorter time period (50 seconds) first and continue baking for a few more seconds if needed. (To avoid dryness.)
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!
Mix the ingredients for the cream cheese frosting.
Wait until your mug cake has cooled off a bit and add the frosting on top of your mug cake.
Enjoy!
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!
Mix the ingredients for the cream cheese frosting.
Wait until your mug cake has cooled off a bit and add the frosting on top of your mug cake.
Enjoy!
*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!
Serving Size 1/2 mug cake
Servings 2
- Amount Per Serving
- Calories 157
- % Daily Value *
- Total Fat 10.8g17%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 4.5g18%
- Protein 8.9g18%
* 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 cake batter into a bowl and whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug with a plant oil or oil spray that doesn't have a strong taste (I almost always use coconut oil or sunflower oil).
Add your cake batter into a mug (the mug should be at least double the size of the mixed ingredients).
Microwave for about 60 seconds.
(The cooking time in your microwave may vary - I recommend baking your mug cake for a shorter time period (50 seconds) first and continue baking for a few more seconds if needed. (To avoid dryness.)
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!
Mix the ingredients for the cream cheese frosting.
Wait until your mug cake has cooled off a bit and add the frosting on top of your mug cake.
Enjoy!
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!
Mix the ingredients for the cream cheese frosting.
Wait until your mug cake has cooled off a bit and add the frosting on top of your mug cake.
Enjoy!
*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!
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.
More like this:
Keto Overnight Oats
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! These keto overnight oats with...
Keto Cookie Dough
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! This edible keto cookie dough...
Keto Porridge
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! You love porridge but you're on...
Keto Energy Balls
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! Want a quick energy boost on the...
Keto Granola Bars
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! Do you miss granola bars on the...
Keto Granola
*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. You can read more about this in my Privacy Policy.Thank you for supporting my site! If you miss eating delicious and...
This ls a very good recipe. For the almond milk I swapped that for sugar free pumpkin spice coffee creamer. I used 1 tbsp of fake sugar instead of 2. It came out really yummy.
HOLY MOLIE GUACAMOLE!!!! These are a total game changer!, the icing was runny but who cares! I just poured half on each cake and ate it from there!
LOVE IT!! 10 stars plus!!!
All I can say is….. WOWZAH!!!!
This is a game changer!!! This is by far the BEST Keto Mug Cake EVER!
Thanks for sharing. I’m forever grateful. D E L I C I O U S!!!!!
I agree 100%
This recipe was absolutely yummy! Loved it – thank you.
As was mentioned in a previous comment, I had to microwave for longer time – 1 1/2 mins, but turned out wonderfully… moist cake that was delicious with the cream cheese frosting. Plan to try making it in the oven next time.
Thank You I love this recipe, I don’t feel full with almond flour so I substituted vanilla whey protein powder.
Pumpkin is a yearlong favorite for me. I used to frequent a bakery and get pumpkin bars pre-KETO. I’m so excited to have found this recipe it totally satisfied my craving! It’s the best mug cake I’ve made so far????
Oh wow, thank you so much for your comment!
I’m so happy that it satisfies your cravings, that’s what my blog is all about. 😀
The vanilla protein powder is SUCH a great idea, I never thought about that!
I’m definitely going to try this as well, haha!
Much love,
Uliana 🙂
I had to cook mine for 2.5 minutes in the microwave which is way over the time mentioned here. That being said, I can tell you it was anything but dry! OMG. This cake was so moist and tasty that it was hard to believe it was a keto cake. This was a real treat that I will be making again. Thank you for this recipe.
What would the receip be to make 8 mug cakes at same time?
Hey 🙂
The recipe for 8 mug cakes would be the following:
8 tbsp finely ground coconut flour
8 tbsp finely ground almond flour
8 tbsp erythritol
4 tbsp melted butter
4 tbsp unsweetened almond milk
2 tsp (gluten-free) baking powder
4 eggs
4 pinches salt
8 tbsp pumpkin puree
2 tsp pumpkin spice
2 tsp sugar-free vanilla extract
Ingredients for the cream cheese frosting:
4 tbsp full-fat cream cheese
4 tbsp unsweetened almond milk
4 tsp erythritol
4 pinches pumpkin spice
Prepare the mug cake base and separate into 8 oven- or microwave safe mugs/ bowls.
Uliana 🙂
I been looking for some good keto desset recipes! I can’t wait to try this one! It looks easy to make and I bet it tastes delicious!
Hey Brittany,
thank you so much for your lovely comment!
I hope you have a lot of fun recreating this one!
This looks delicious! However, I am not seeing the measurements for the ingredients to make the cream cheese frosting. Have I just missed that somewhere? Thanks!
Oh my, I’m so sorry!
I knew I added it but I must have accidentally deleted it somehow.
I just added it back to the recipe card.
Hope it’ll turn out delicious – Uliana 🙂
I still don’t see the recipe card with the list of ingredients, the amount, and directions.
Hmm, that’s super weird!
Are you reading this post on a desktop or on your phone?
From my end, everything shows up just as it’s supposed to be – with the ingredients, amounts, and directions right at the very end of this post.
I recommend trying to open this post on a desktop if it didn’t work on your phone and vice versa!
If you still have problems just write another comment or drop me an email and I will send you the instructions via email. 🙂
Uliana
Just found u on. Facebook
Soo excited to try ur recipes.
Thank you. Truly appreciated.
Thank you I love pumpkin and I really liked how simple your recipe is. I make whey protein shakes and this is a great way to use the extra pumpkin.
Next time I’m going to try 1/2 the sweetener, I use monk fruit. I guess after 10 months of KETO my sweet meter is changing!
Thank you so much for your lovely comment!
I can totally relate – after I cut out sugar and carbs my relationship to sweets also changed quite a bit, but I still have my sweet tooth :p
I live in Germany and unfortunately, we don’t have Monk fruit, so I usually use erythritol.
It’s probably not as sweet as monk fruit – so thank you for sharing this tip!