Low Carb Chocolate Chip Pumpkin Mug Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    2 min

  • ready time

    ready time

    17 min

Low Carb Chocolate Chip Pumpkin Mug Cake

Thanksgiving is not complete without some kind of pumpkin dessert! While everyone else is enjoying carb-laden pumpkin pie, you can whip up this quick and easy low carb chocolate chip pumpkin mug cake! Feel free to top the warm cake with heavy whipping cream or whipped coconut cream if you are trying to fill macros. Additionally, you can add chopped pecans or walnuts to the batter.

What kind of chocolate chips can I use?

Please use 70% or darker chocolate chips, sugar-free chocolate chips, or Keto-friendly white chocolate chips. Other add-ins like chopped walnuts, pecans, or sliced almonds would be delicious as well.

How can I make this Paleo-friendly?

Substitute the butter for a Paleo-friendly fat like ghee, coconut oil, olive oil, or avocado oil. Make sure to use Paleo-friendly chocolate too.

Serving suggestion

Serve this Low Carb Chocolate Chip Pumpkin Mug Cake with Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee.

  • Net Carbs

    6.7 g

  • Fiber

    5.1 g

  • Total Carbs

    32.4 g

  • Protein

    8.5 g

  • Fats

    31 g

384 cals

Low Carb Chocolate Chip Pumpkin Mug Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter

    Butter

    1 tablespoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    1-½ tablespoon

  • Raw Egg, Yolk

    Raw Egg, Yolk

    1 large

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Organic Pumpkin Puree by Pacific

    Organic Pumpkin Puree by Pacific

    3 tablespoon

  • Almond Flour

    Almond Flour

    3 tablespoon

  • Baking Powder

    Baking Powder

    ¼ teaspoon

  • Cinnamon

    Cinnamon

    ¼ teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Sugar Free Chocolate Chips by Hershey's

    Sugar Free Chocolate Chips by Hershey's

    1 tbsp

Recipe Steps

steps 5

17 min

  • Step 1

    Combine room temperature butter and sweetener together in a small bowl or the mug you plan on using. Continue to mix it with a small rubber spatula until the butter and sweetener are well combined.
    Step 1
  • Step 2

    Add the yolk, vanilla extract, pumpkin puree, almond flour, baking powder, cinnamon, and kosher salt. Mix well with the spatula.
    Step 2
  • Step 3

    Add in half of the chocolate chips. Mix well.
    Step 3
  • Step 4

    Then pour the batter into an 8 oz mug if the batter is not in there already. Sprinkle the rest of the chocolate chips on top.
    Step 4
  • Step 5

    Microwave on HIGH for 1 ½ minute or until the cake is puffed and set in the center. Serve immediately.
    Step 5

Comments 2

  • SplendidAvocado540526

    SplendidAvocado540526 a month ago

    Delicious! Reminds me of my grandma’s pumpkin pie.

    • Theloops

      Theloops 3 years ago

      Very pumpkin-ey🥰 loved it! Although, high in carbs😏 Also, I used the entire egg and it was perfect.👌🏼