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!
Servings: 2
Calories: 138kcal
Ingredients
- ¼ cup / 25g almond meal or ground almonds. If using extra-fine almond flour, reduce to 3 tablespoons
- ⅓ cup / 90g pumpkin puree
- 1 ½ tablespoon granulated sweetener
- 1 egg large
- 2 tablespoon cocoa powder
- ¼ teaspoon baking powder
- ¼ tsp vanilla extract optional
Instructions
- 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)
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.
Nutrition
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
