Keto Pumpkin Pie Mug Cake
Keto pumpkin pie mug cakes made with coconut flour, pumpkin puree, and cinnamon, ginger, nutmeg, allspice, and cloves, topped with homemade whipped cream. Makes 4; each mug cooks in the microwave in about 2 minutes.
Servings: 4 servings
Calories: 178kcal
Ingredients
- ¼ cup 60mL heavy whipping cream
- 4 tablespoons 48g classic monk fruit sweetener, divided
- 4 eggs
- ½ cup 122g pumpkin puree
- ½ teaspoon pure vanilla extract
- ¼ cup coconut flour plus 1 tablespoon (35 grams)
- 1 teaspoon cream of tartar
- ¾ teaspoon cinnamon divided
- ½ teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Nonstick cooking spray
Instructions
- To a mixing bowl, add heavy cream and 2 tbsp (24g) monk fruit sweetener and mix on high with electric mixer until whipped. Cover with lid or plastic wrap and transfer to refrigerator to chill.
- To a mixing bowl, add eggs, pumpkin puree, and vanilla extract and, using an electric mixer, mix together until smooth and ingredients are fully incorporated. Add coconut flour, remaining 2 tbsp (24g) monk fruit sweetener, cream of tartar, ½ tsp cinnamon, baking soda, allspice, ginger, nutmeg, and cloves and mix again to combine all ingredients.
- Coat inside of coffee mugs with nonstick cooking spray. Spoon ¼ of pumpkin mixture (~100g of mixture per mug) into each coffee mug and microwave one-by-one until cakes are cooked throughout, about 2 minutes.
- Serve mug cakes with a dollop of whipped cream and sprinkle of remaining ¼ tsp cinnamon on top.
Notes
* The microwave used in this recipe is 900 watts. If your microwave is stronger, the cook time may need to be decreased.
Nutrition
Calories: 178kcal | Carbohydrates: 9.7g | Protein: 8.7g | Fat: 11.7g | Saturated Fat: 6.3g | Sodium: 240mg | Fiber: 4.4g | Sugar: 3.4g