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    Home » All Recipes » Low Carb Pumpkin Mug Cake

    Low Carb Pumpkin Mug Cake

    October 14, 2017 by Ashley 9 Comments

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    My PCOS Kitchen - Low Carb Pumpkin Mug Cake - A delicious 120 seconds mug cake that is entirely gluten-free, grain-free, and sugar-free! Can also be paleo by using coconut oil! #paleo #keto #lowcarb #lchf #halloween #mugcake #pumpkin #glutenfree #sugarfree

    My PCOS Kitchen - Pumpkin Low Carb Mug Cake - Microwavable cake in 120 seconds - gluten-free sugar-free low carb keto paleo

    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!

    My PCOS Kitchen - Low Carb Pumpkin Mug Cake - Mug Cake made in Ramekin - Low Carb Gluten-free Sugar-free

    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.

    My PCOS Kitchen - Low Carb Pumpkin Mug Cake - Gluten-free - Sugar-free - Keto - Paleo - 120 seconds microwave

    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!

    My PCOS Kitchen - Low Carb Pumpkin Mug Cake - Spoonful of cake cooked in microwave, halloween season gluten-free dessert

    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:

    • Keto Pumpkin Chocolate Chip Cookies

    • Paleo Pumpkin Pie

    • Keto Flourless Pumpkin Muffins

    • Low Carb Kabocha Cheesecake

    • Dairy-free Low Carb Pumpkin Whoopie Pies

    My PCOS Kitchen - Pumpkin Low Carb Mug Cake - Microwavable cake in 120 seconds - gluten-free sugar-free low carb keto paleo
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    5 from 3 votes

    Low Carb Pumpkin Mug Cake

    A delicious pumpkin treat for one!
    Course Dessert
    Cuisine American, Canadian
    Keyword mug cake, pumpkin cake, pumpkin dessert, pumpkin mug cake, pumpkin pie
    Prep Time 2 minutes
    Cook Time 2 minutes
    Total Time 4 minutes
    Servings 1 serving
    NET Carbs 5.08g
    calories 317kcal
    Protein 12.98g
    Fat 27.05g
    Cook Ashley

    Ingredients

    • 2 tbsp pumpkin puree (40g/1.41 oz)
    • 2 tbsp unsweetened almond butter (40g/1.41 oz)
    • 1.5 tsp unsalted butter (softened (coconut oil for paleo))
    • 1 egg
    • ⅜ tsp stevia powder
    • ¼ tsp baking powder
    • ¼ tsp cinnamon
    • ⅛ tsp ground cloves
    • ⅛ tsp nutmeg
    • ⅛ tsp ground cardamon

    Instructions

    • 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!

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    Nutrition Facts
    Low Carb Pumpkin Mug Cake
    Amount Per Serving (1 cake)
    Calories 317 Calories from Fat 243
    % Daily Value*
    Fat 27.05g42%
    Saturated Fat 6.56g41%
    Polyunsaturated Fat 0.86g
    Monounsaturated Fat 3.37g
    Cholesterol 203mg68%
    Sodium 65mg3%
    Potassium 71mg2%
    Carbohydrates 10.48g3%
    Fiber 5.4g23%
    Sugar 2.28g3%
    Protein 12.98g26%
    NET CARBS 5.08g10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

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    « Low Carb Three-Cheese Cauliflower Mac & Cheese
    Pan Seared Scallops with Garlic Greens {Guest Post} »
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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. ann

      February 17, 2019 at 9:48 pm

      Sounds wonderful, any substitutions for the Pumpkin? My hubby isn't the biggest fan.

      Reply
      • Mira

        February 19, 2019 at 6:21 am

        Hi Ann, you could sub the pumpkin for sweet potato? Or just make a chocolate version? https://www.mypcoskitchen.com/low-carb-keto-chocolate-mug-cake/

        Reply
    2. Amanda

      September 30, 2018 at 1:35 pm

      5 stars
      Can you sub a flax egg for the egg?

      Reply
      • Mira

        October 01, 2018 at 12:28 am

        I haven't tried, but I imagine you could!

        Reply
    3. Martina

      February 17, 2018 at 7:45 pm

      5 stars
      Great recipe but no way can I come up with 10.48 carbs

      Reply
      • Mira

        February 18, 2018 at 12:21 am

        Aah, I use net carbs so it's only 5.08g net carbs for me, which is very doable.

        Reply
    4. Hélène Nicole

      January 29, 2018 at 1:53 pm

      5 stars
      Omg so good!

      Reply
    5. monika

      October 29, 2017 at 6:42 pm

      I do not own a microwave - any idea as to how long I could bake this for and at what temperature?

      Reply
      • Mira

        October 29, 2017 at 10:55 pm

        Probably around 15-20 minutes at 180C/350F

        Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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