This recipe uses my homemade Low Carb Pumpkin Spice Puree. 


  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1 egg
  • 3 tablespoons  Low Carb Pumpkin Spice Puree
  • 2 tablespoons melted coconut oil or butter
  • ¼ teaspoon vanilla extract


Step 1: Combine all the ingredients in a microwave safe coffee mug or medium size ceramic soup bowl/ramekin.
Step 2: Microwave for 90 seconds. Allow it to cool.
Step 3: Use a knife to loosen cake from the edges. Flip upside down on a plate.

My favorite way to eat these is with pecans, salted butter and a touch of sugar free syrup.


This recipe was adapted from the Coconut Flour Mug Cake recipe from Her recipe is Paleo which is not the same thing as Keto. I replaced the maple syrup, puree and spices in her recipe for  3 Tablespoons of my Low Carb Pumpkin Spice Puree. Enjoy with a cup of sugar free Pumpkin Spice Latte. Click the link below to see the original recipe from

Coconut Flour Pumpkin Mug Cake




Categories: FoodRecipes


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