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Keto Pumpkin Mug Cake with White Chocolate Frosting

Prep Time: 10m
Cook Time: 5m
Total Time: 15m

Fall time calls for all things pumpkin! Conquer your pumpkin cravings those cravings with this extra-special Keto Pumpkin Spice Mug Cake with White Chocolate Frosting

Mug cakes are the perfect option when you're wanting a quick dessert without all the fuss. While you'll still make this dreamy pumpkin spice cake in the microwave, you'll remove from the mug to make a layered low carb Fall cake! This keto mug cake is made with rich pumpkin puree, enhanced by our sugar free maple syrup. The real star of the show is the frosting! Once cooked, frost all four layers with a simple keto friendly frosting using our creamy white chocolate chips

You can enjoy this dreamy low sugar fall dessert as is, or top with extra white chocolate chips, chopped pecans, or even a drizzle of caramel syrup.

This recipe comes to us from Lisa at Low Carb Yum, who makes tons of tasty low carb recipes! Check her out for more yummy options.

Makes 8 servings. Macros per serving (1 piece of cake):
Calories: 228 | Fat: 14g | Net Carbs: 4g | Protein: 4g



  • ⅔ cup almond flour
  • ¼ cup coconut flour
  • ½ tsp cinnamon
  • ¾ tsp pumpkin pie spice
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp butter, melted
  • ½ cup pumpkin puree
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 tbsp ChocZero Maple Syrup





  1. In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.

  2. In a separate bowl combine melted butter, pumpkin puree, eggs, vanilla extract, and ChocZero Maple Syrup. Stir until combined.

  3. Slowly add the dry ingredients to the bowl of wet ingredients and stir just until combined. Divide batter between two greased 4-inch ramekins.

  4. Microwave each ramekin on high for 90 seconds to 2 minutes. Alternatively, the cakes can be baked at 350°F for 15-20 minutes or until a toothpick comes out clean. Allow to cool on rack for 15 minutes before removing.


Frosting & Assembly:

  1. In a medium bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.

  2. Melt the ChocZero White Chocolate Chips in a microwave by cooking at 5 to 10 second intervals at high power and stirring in between. Be careful not to cook too long or it can burn.

  3. Beat the melted white chocolate into the butter. Then slowly beat in the powdered sugar substitute and vanilla until light and fluffy.

  4. After the cakes are done cooling cut each one into two layers so there are four layers in all. Frost top of each layer and stack together to make a four layer cake. If enough frosting remains, use it to frost the sides of the cake.


More Fall Desserts:


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