Keto Pumpkin Mug Cake
Did you know that adding pumpkin makes a chocolate cake extra moist and fudgy? This keto pumpkin mug cake is sugar free, low carb and gluten free. Enjoy it with or without the chocolate glaze!
Prep Time3 minutes mins
Cook Time2 minutes mins
Total Time5 minutes mins
Course: Dessert
Cuisine: British
Servings: 2
Calories: 138kcal
Combine all ingredients in a bowl and mix with a fork.
Fill batter into 2 small mugs or ramekins or into 1 microwavable dessert bowl.
Microwave for 1 ½ - 2 minutes.
Enjoy straight out of the cup/ramekin/bowl or turn over onto a plate. Drizzle with optional chocolate glaze (recipe in the notes)
The recipe yields 2 generous portions at 3.9 g net carbs each.
Chocolate glaze: Melt 2 squares of chocolate and 1 teaspoon of butter or cream or coconut oil in the microwave. Do this slowly and gently so the chocolate does not overheat and seize. The ratio should be 3 parts chocolate and 1 part butter/fat. Wait until it has cooled to lukewarm for a thicker texture. Then, drizzle it over the cake.
You can also use sugar free chocolate chips inside the cake.
Serving: 80g | Calories: 138kcal | Total Carbohydrates: 7.8g | Protein: 7.2g | Fat: 10.2g | Saturated Fat: 1.8g | Sodium: 38mg | Potassium: 185mg | Fiber: 3.9g | Sugar: 1.8g