The Fluffiest Low Carb, Keto Pumpkin Cake Ever
Check out the fluffiest, low carb, keto pumpkin cake ever! This keto pumpkin cake with coconut flour is nut-free and made in just 2 minutes in a mug!
Looking for a low carb/THM S/Keto Pumpkin Cake that’s super fluffy and ready in two minutes? You’ve come to the right place. 🙂
I’m always on the look out for a pumpkin sweet treat, even if it’s not technically “pumpkin spice” season.
This week, after whipping up some healthy Pumpkin Baked Oatmeal for my family, I had some leftover pumpkin just calling my name.
And I was craving a muffin/cake/pumpkin creation for breakfast.
What I didn’t know was that I was about to create one of the fluffiest, low carb treats I’ve ever made!
I’ve been following the Trim Healthy Mama diet for over 5 years, and I’ve made a lot of THM S/low carb/Keto cakes and muffins.
Many of them have been delicious, but often they seem more dense or sometimes greasy (like, leaving grease rings in my cupcake mold) than the fattening, bad-for-you, white flour/white sugar cupcakes.
But these little babies are SO fluffy! The crumb is just like a baddie cupcake without all the badness!
This pumpkin cupcake is the best texture for a cupcake, with yummy flavor, too! I follow the Trim Healthy Mama diet, this is a delicious, fluffy THM S snack, treat, or even breakfast.
New to the Trim Healthy Mama diet (THM)? Check out my easy Quick Start Guide and my story of losing all the baby weight in just 4 months!
And if you are following Keto, please check out this warning based on my experience with patients when I was working as an integrative medicine physician assistant.
Why A Keto Pumpkin Cake With Coconut Flour?
1. Coconut Flour is Budget-Friendly
Of all the low carb flours, coconut flour is the most budget-friendly.
Ever feel like you buy a bag of almond flour or THM baking blend, make like 2 batches of muffins (or those amazing, low carb Believe-it-or-not Chocolate Chip cookies from the THM Cookbook), and it’s gone?!
Coconut flour is very absorbent, so you don’t need very much in your recipes. And, it’s usually $3-5 a pound. Woot, woot!
A little goes a long way, which means that a bag can feel like it lasts forever (or at least, longer than 2 batches of on plan chocolate chip cookies).
2. Coconut Flour is Nut-Allergy-Friendly
If you need to avoid tree nut allergies, coconut flour is perfect for you!
It’s also already a bit sweet, so it lends itself nicely to the flavor of sweet treats.
But don’t worry- there’s not coconut flavor in this yummy keto pumpkin cake!
3. Keto Pumpkin Cake With Coconut Flour Is My Personal Fav
Okay, I know that this may not be a huge recommendation for this keto pumpkin cake, but this is why I created it.
Baking with coconut flour is my own personal favorite.
For me, coconut flour has the most true-to-normal (non-healthy) taste and texture for baked goods.
I’m always looking to use coconut flour in my recipes.
Keto Pumpkin Cake In A Mug Alternative Options
1. Make It In The Oven
Yes, please feel free to whip this up in the oven instead.
Preheat oven to 350. Spray oven-safe ramekin with coconut oil cooking spray. Bake for 10-15 minutes until center is cooked and springs back when pushed.
2. Add Crave-Worthy Crumble On Top
The Crave-Worthy Crumble adds <1.5g carbs per tsp.
If you’re following the Trim Healthy Mama diet like I am, you can add a few teaspoons of the crumble on top for an amazing, bakery-style treat.
3. Add Maple Whipped Cream On Top
If you want to keep this all-the-way low carb, consider adding some sugar-free, maple whipped cream and a dash of chopped pecans on top.
To make your own sugar-free, maple whipped cream, combine:
- 1/4 cup heavy whipping cream
- dash of homemade Sugar-Free Maple Syrup or this sugar-free ready made Maple Syrup
I usually don’t measure my heavy whipping cream. I just pour with love and save any leftovers in the fridge for my morning coffee.
- 1 Tbl pumpkin puree
- 1 egg
- 1 rounded Tbl coconut flour
- 1/4 tsp baking powder
- dash pink Himalayan salt
- 1/2 Tbl Pyure (or THM Super Sweet)
- 1/2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
Combine all ingredients thoroughly in a microwave or oven safe bowl or ramekin. I usually stir with a fork; make sure ingredients are well incorporated to create a smooth, consistency of cake batter. Smooth top.
If using Crave Worthy Crumb, add now.
Microwave for 1 minute 30 seconds to 1 minute 45 seconds until cake is done in the middle and springs back when touched.
Or, bake in preheated 350 degree oven for 10-15 minutes until done.
Top with whipped cream or other yummy topping options.
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