Keto Pumpkin Mug Cake
Keto Pumpkin Mug Cake is a healthy & five-minute dessert. It is the quick & an all-time favorite dessert. It also has the goodness of pumpkin. Although it doesn’t take much time to have in front of you, still it gives you the option of making it earlier. You can eat them warm as well as chilled (as you like). The recipe is for chocolate flavor but you may swap the cocoa powder with extra almond meal to have only the pumpkin-flavored Keto Pumpkin Mug Cake. It only has 3.9 g of net carbs/serving.
Follow the directions, tips, & tricks for the best results.
Cuisine: American/British
Course: Snack, dessert
Diet: Keto
Yield: Serves 2
Time for prep: Three minutes
Cooking time: 2 minutes
Time in total: Five minutes
EQUIPMENT:
- A microwave
- Mug 2
INGREDIENTS:
- Two tablespoons of powdered cocoa
- An egg, big-sized
- One-fourth cup of almond meal (25 g)
- 1/4 teaspoon of vanilla essence
- 90 grams of pumpkin puree (1/3 cup)
- Baking powder, 1/4 tsp
- 1.5 tbsp of keto sweetener (granulated)
INGREDIENT NOTES:
KETO SWEETENER:
This recipe recommends using any granulated keto sweetener. Either it is allulose, straw, monkfruit, etc.
EGGS:
Beaten eggs make the airy & spongy mug cakes. Use a big egg that must be at the surrounding temperature.
FLOUR:
The recipe recommends using almond meal. If you are using the fine powder of almonds, then use only three tablespoons.
COCOA POWDER:
Use the unsweetened version of cocoa powder to have the chocolaty mug cake. Use your favorite brand to have the best taste.
PUREE OF PUMPKIN:
We are using the canned pumpkin puree here. It is always better to use the puree of fresh pumpkins, as canned may contain preservatives. You need to process the fresh pumpkins to make their puree. It will be the healthiest version. Use the canned one if you are short on time
BAKING POWDER:
It helps to raise the mug cake. Always check the expiration date before using the one.
INSTRUCTIONS:
- Place a normal-sized vessel on your kitchen shelf & gather all the items.
- Include all the items in that vessel one by one.
- Use a fork/whisk to mix them well.
- Place two mugs on the shelf.
- Divide the batter between both mugs.
- Plug the switch of the microwave & place the mugs inside it.
- Close the door & set the power on high.
- Give it 2/2.5 minutes.
- You can enjoy the warm pumpkin cake right away as it gets baked.
TIPS:
You can mix the chocolate chips (sugar-free) in the cake batter to enjoy the chocolate melts in the cake.
If you feel that your muffin is too dry, then you may add any vegan oil to moisten them.
If you wish to take the cake out of your mug, then oil the mug before filling it with the batter.
STORAGE INFORMATION:
FRIDGE:
Pack the remaining cake in a covered vessel. Use the fridge to enjoy the cake within 4/5 days.
FREEZER:
Save the cake in a vessel that can protect it from freezer burns. Freeze them for 90/100 days.
FAQs:
Is it possible to make the mug cake in the oven?
Sure. Switch your oven on to heat it empty at 356 degrees F. Keep both mugs/ramekins with cake batter & bake for 27/30 mins.
What are we supposed to do if we’re not chocolate lovers?
Swap the powdered cocoa with more almond meal to have the non-chocolaty mug cake.
Is it compulsory to oil the mug before filling it with batter?
If you are planning to dish out the cake on a serving plate, then oil the bottom & sides of the mugs. You don’t need oiling if you have to enjoy the cake right away from the mug.
NUTRITIONAL FACTS/SERVING:
Size/serving: A mug cake
Calories: 138 kcal
Carbohydrates: 7.8 g
Net carbs: 3.9 grams
Fiber: 3.9 g
Proteins: 7.2 grams
Sugar: 1.8 g
Fats: 10.2 grams
