Last week I uploaded a recipe for Keto Flourless Pumpkin Muffins which was based on a mug cake recipe I was working on. Muffins are great to have on hand, but when you feel like having a single treat and not 5 or 6 of them, mug cakes are pretty handy!
For this recipe I used some homemade almond butter, but you can totally use store-bought ones! I really like the one from Artisana because it comes out nice and crunchy.
This mug cake is sweetened with stevia, my favourite sweetener, and is extremely easy to make! Traditionally mug cakes are microwaved for 90 seconds, but it wasn’t enough for this one! 120 seconds is the way to go for this recipe!
You can eat this cake as is or top with some sugar-free whipped cream and chocolate! YUM! It’s also pretty filling so you may not need to eat anything else for a little while.
If you’re looking for more pumpkin recipes, I have a few more on the blog:
Low Carb Pumpkin Mug Cake
Add all of the ingredients into a ramekin or mug. Mix together with a small whisk until there is no more bumps.
Place in the microwave and microwave for 120 seconds at 600W. Take out and serve hot or cold!
You could even add whipped cream and melted chocolate if you want!