Keto Pumpkin Spice Mug Cake

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Keto mug cakes are one of the easiest desserts/snacks you can make. No preheating an oven, no greasing a pan, and no hassle necessary.

To make this delicious keto mug cake, all you’ll need is a microwave safe mug (duh!), an egg, some cream cheese, butter, and some spices! No special trip to the grocery store needed.

Another great thing about mug cakes is that they are the perfect serving size. If you’re like me, sometimes making a whole cake just doesn’t make sense. Its just Dylan and me at home, so unless we eat cake after every meal, sometimes it gets dry and needs to be thrown out before we can finish it all.

With a mug cake, though, you have the perfect amount every time. No need to waste precious cake, or gorge yourself so that you don’t have to throw it out!

Another simple and delicious pumpkin treat you should defiantly try is our Keto Pumpkin Cheesecake Shake!

How To Make Keto Pumpkin Spice Mug Cake:

four picture collage of how to make keto pumpkin mug cakes
  1. Melt butter in the microwave for approximately 20 seconds.
  2. Whisk an egg and add to melted butter.
  3. In a mixing bowl, mix all other ingredients.
  4. Add melted butter and egg to other ingredients; mix and pour into microwave safe mug; microwave for 90 seconds.
two pumpkin spice mug cakes with one in front of the other.

Best Sweetener For Mug Cakes

For this tasty treat, as we do with all of our dessert recipes, we used Lakanto’s Monkfruit as our sweetener. For this Mug Cake we used their version on confectioners sugar, Lakanto Powdered Monkfruit Sweetener. Monkfruit is a completely natural, zero glycemic, and delicious sweetener that we can’t recommend enough! Be sure to use Monkfruit for all of your dessert recipes.

If you’ve never tried Monkfruit before and want to try it for the first time, or if you just need to restock, shop Lakanto’s website HERE and use our code “BUTTERTOGETHER” to save 20% off of your ENTIRE purchase! That includes Monkfruit or anything else you find on their site!



Nutrition (per serving) Makes 1 Mug Cake 

Calories: 288 | Fat: 25.8g | Carbs: 7.5g | Fiber: 3.5g | Protein: 11g | Net Carbs: 4g

Click HERE To Pin Keto Pumpkin Spice Mug Cake

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.


Some Other Recipes You Might Enjoy:

Best No Bake Keto Cheesecake

Keto Strawberry Upside-Down Mug Cake

Funfetti Keto Birthday Cake

Keto Chocolate Mug Cake

Keto Pumpkin Spice Mug Cake

Keto Pumpkin Spice Mug Cake


1 minute

1 Mug Cake


1 tbsp Butter, melted
1 Egg, beaten
1 tbsp Sour Cream
2 tbsp Almond Flour
1 tbsp Coconut Flour
2 tbsp Lakanto Powdered Sweetener
1 tsp Baking Powder
1 tsp Vanilla
2 tsp Pumpkin Spice
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Nutritional Information
288 Calories
26g Total Fat
-3.5g Net Carbs
11g Protein


Melt butter seperaly and wisk one egg seperatly.
Combine melted butter, whisked egg, and all other ingrediants. Stir well until all lumps are out.
Pour mixture into microwave safe mug and microwave for 90 seconds. You may have to adjust the cooking time since all microwaves cook at different speeds.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators. 


  • Joanne

    Hi, in the content of your blog you mentioned using cream cheese, but in the recipe card you listed sour cream. So is it cream cheese that’s the ingredient or sour cream? Thanks!

    • Kasey

      Hi! So sorry about that, it’s sour cream. ๐Ÿ™‚ Fixed the error, thank you so much!

    • Sharyn

      @Kasey, the recipe info still says cream cheese. That’s what I had, so that’s what I used, worked out perfect. Changed spices – pumpkin spice is not available here – 1/4tsp each of cardamom, ginger, nutmeg + 1tsp cinnamon. Yum! This is a keeper, thank you!

  • Jennifer

    This was delicious and fluffy! Puffed up to the top of the mug and did not sink. Though I admit I goofed on the recipe because I was toying in my head between two different pumpkin mug cakes, so I thought this had pumpkin puree in it and already had thrown it in before I noticed nope, it should have sour cream… So I ended up skipping the sour cream to prevent it from being too wet. So I’ll make it correctly the next time ๐Ÿ˜‚ anyway this recipe is definitely a keeper! Where are the stars? 5 out of 5 stars!

  • Cynthia Viands

    Do u think it would be ok to just use all coconut flour?

    • Kasey

      Yes, that should work. Just make sure to adjust your ratio. It is 4:1 for almond to coconut.

  • Michelle

    This mug cake was great but was a bit sweet and strong on the pumpkin spice for my taste. I will cut down on the sweetener and the pumpkin spice next time. Thanks for sharing this with us all.

  • Theresa

    Ok so this recipe is a winner and super delicious, I did add a 1 Tbs. of Lily’s Pumpkin Spice Chips to the batter. My daughter made it added 1 Tbs. of Lily’s white Chocolate chips, both were super good. Thanks for this recipe!

  • Ida

    I donโ€™t have coconut flour, can I just use almond flour?

  • Gail W

    This was a tasty and filling snack for low carbs. I used half the sweetener as I tend to do in all recipes and only 1 tsp of the pumpkin spice as 2 seemed like a lot, and it turned out perfectly.

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