Keto Pumpkin Spice Mug Cake
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Introduction
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, an egg, a spoonful of sour cream, 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. It’s 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 definitely try is our Keto Pumpkin Cheesecake Shake! The rest of our keto pumpkin recipes are collected on one page.
How To Make Keto Pumpkin Spice Mug Cake:
There isn’t much to it, and the recipe card below has all three steps. A few small details are still worth knowing.
The butter only needs about 20 seconds in the microwave to melt. Once everything is in the bowl together, keep stirring until the lumps are gone before it goes into the mug.
Then treat 90 seconds as a starting point rather than a rule. Microwaves don’t all cook at the same speed, so yours may need a little more or a little less.
Best Sweetener For Mug Cakes
For this tasty treat, as we do with all of our dessert recipes, we used Lakanto’s monk fruit as our sweetener. For this Mug Cake we used their version of confectioners sugar, Lakanto Powdered Monk Fruit Sweetener. The powdered blend is the one to use here, because it is the form the card is written around. We have not made this mug cake with a granulated sweetener, so we cannot tell you how it comes out.
What we use
- CorningWare oven-safe mug — any mug works as long as it’s microwave safe; the batter goes in for 90 seconds.
- Simply Organic pumpkin spice — two teaspoons of it, with a little extra cinnamon and nutmeg on top.
Nutrition (per serving) Makes 1 Mug Cake
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
That is the whole appeal of this one: a single mug, ninety seconds, and nothing left over to wrap up or plan around.
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.
Enjoy!
Keto Pumpkin Spice Mug Cake
Ingredients
All Ingredients
- 1 tbsp butter, unsalted, melted
- 1 large egg, beaten
- 1 tbsp sour cream
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp lakanto powdered monkfruit sweetener
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
- ½ tsp cinnamon, ground
- ¼ tsp nutmeg, ground
Nutrition Facts
1 serving per recipe| Per Serving 330 | Per Recipe 330 | |||
| 1 tbsp of butter, unsalted | 100 | 100 | ||
| 1 large egg | 60 | 60 | ||
| 1 tbsp of sour cream | 30 | 30 | ||
| 2 tbsp of almond flour | 90 | 90 | ||
| 1 tbsp of coconut flour | 30 | 30 | ||
| 1 tsp of vanilla extract | 12 | 12 | ||
| ½ tsp of cinnamon, ground | 3 | 3 | ||
| ¼ tsp of nutmeg, ground | 3 | 3 | ||
| 27g | 34% | 27g | 34% | |
| 1 tbsp of butter, unsalted | 11 g | 11 g | ||
| 1 large egg | 4 g | 4 g | ||
| 1 tbsp of sour cream | 2.5 g | 2.5 g | ||
| 2 tbsp of almond flour | 8 g | 8 g | ||
| 1 tbsp of coconut flour | 1 g | 1 g | ||
| ½ tsp of cinnamon, ground | 0.02 g | 0.02 g | ||
| ¼ tsp of nutmeg, ground | 0.2 g | 0.2 g | ||
| 12g | 60% | 12g | 60% | |
| 1 tbsp of butter, unsalted | 7 g | 7 g | ||
| 1 large egg | 1.5 g | 1.5 g | ||
| 1 tbsp of sour cream | 1.75 g | 1.75 g | ||
| 2 tbsp of almond flour | 0.5 g | 0.5 g | ||
| 1 tbsp of coconut flour | 1 g | 1 g | ||
| ½ tsp of cinnamon, ground | 0.01 g | 0.01 g | ||
| ¼ tsp of nutmeg, ground | 0.15 g | 0.15 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 250mg | 83% | 250mg | 83% | |
| 1 tbsp of butter, unsalted | 30 mg | 30 mg | ||
| 1 large egg | 210 mg | 210 mg | ||
| 1 tbsp of sour cream | 10 mg | 10 mg | ||
| 730mg | 32% | 730mg | 32% | |
| 1 large egg | 70 mg | 70 mg | ||
| 1 tbsp of sour cream | 10 mg | 10 mg | ||
| 1 tbsp of coconut flour | 14 mg | 14 mg | ||
| 1 tsp of baking powder | 640 mg | 640 mg | ||
| 1 tsp of vanilla extract | 0.4 mg | 0.4 mg | ||
| 25g | 9% | 25g | 9% | |
| 1 large egg | 0.99 g | 0.99 g | ||
| 1 tbsp of sour cream | 0.5 g | 0.5 g | ||
| 2 tbsp of almond flour | 3 g | 3 g | ||
| 1 tbsp of coconut flour | 4 g | 4 g | ||
| 2 tbsp of lakanto powdered monkfruit sweetener | 15 g | 15 g | ||
| 1 tsp of vanilla extract | 0.5 g | 0.5 g | ||
| ½ tsp of cinnamon, ground | 1.05 g | 1.05 g | ||
| ¼ tsp of nutmeg, ground | 0.28 g | 0.28 g | ||
| 5g | 17% | 5g | 17% | |
| 2 tbsp of almond flour | 1 g | 1 g | ||
| 1 tbsp of coconut flour | 3 g | 3 g | ||
| ½ tsp of cinnamon, ground | 0.7 g | 0.7 g | ||
| ¼ tsp of nutmeg, ground | 0.13 g | 0.13 g | ||
| 3g | 3g | |||
| 1 tbsp of sour cream | 0.5 g | 0.5 g | ||
| 2 tbsp of almond flour | 1 g | 1 g | ||
| 1 tbsp of coconut flour | 0.5 g | 0.5 g | ||
| 1 tsp of vanilla extract | 0.5 g | 0.5 g | ||
| ½ tsp of cinnamon, ground | 0.05 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0.03 g | 0.03 g | ||
| 15g | 15g | |||
| 2 tbsp of lakanto powdered monkfruit sweetener | 15 g | 15 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 5g | 5g | |||
| 1 large egg | 0.99 g | 0.99 g | ||
| 1 tbsp of sour cream | 0.5 g | 0.5 g | ||
| 2 tbsp of almond flour | 2 g | 2 g | ||
| 1 tbsp of coconut flour | 1 g | 1 g | ||
| 1 tsp of vanilla extract | 0.5 g | 0.5 g | ||
| ½ tsp of cinnamon, ground | 0.35 g | 0.35 g | ||
| ¼ tsp of nutmeg, ground | 0.15 g | 0.15 g | ||
| 11g | 21% | 11g | 21% | |
| 1 large egg | 6 g | 6 g | ||
| 1 tbsp of sour cream | 0.5 g | 0.5 g | ||
| 2 tbsp of almond flour | 3 g | 3 g | ||
| 1 tbsp of coconut flour | 1 g | 1 g | ||
| ½ tsp of cinnamon, ground | 0.05 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0.03 g | 0.03 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Melt butter separately and whisk one egg separately.
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Combine melted butter, whisked egg, and all other ingredients. Stir well until all lumps are out.
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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.
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Correction — October 2, 2026: The article said cream cheese, but this mug cake is made with sour cream, which is what the recipe card has always listed.
