Low Carb Chocolate Pumpkin Mug Cake

closeup of a low carb pumpkin mug cake slice

Low Carb Chocolate Pumpkin Mug Cake

Katrin Nürnberger from sugarfreelondoner.com

Did you know that adding pumpkin makes a chocolate cake extra moist and fudgy? This chocolate pumpkin mug cake is sugar free, low carb and gluten free. Enjoy it with or without the chocolate glaze!

Course Dessert

Cuisine British

Prep Time 3 minutes

Cook Time 2 minutes

Total Time 5 minutes

Servings

Calories 138kcal

Author Katrin Nürnberger

Ingredients

¼ cup / 25g almond meal or ground almonds
⅓ cup / 90g pumpkin puree
1 ½ tbsp granulated erythritol (So Nourished)
1 egg large
2 tbsp cocoa powder
¼ tsp baking powder
¼ tsp vanilla extract

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 (3 parts 90% or sugar free chocolate and 1 part butter or cream, melted)

Notes

The chocolate glaze is optional – simply mix 3 parts 90% or sugar free chocolate with 1 part butter or cream and drizzle over the cake. You could also use sugar free chocolate chips inside the cake.

The recipe yields 2 generous portions at 3.9 g net carbs each.

Nutrition