Looking for a quick single-serve Fall dessert? This Chocolate Chunk Pumpkin Mug Cake checks all the boxes guilt-free. A pumpkin-fix with a chocolatey bonus and aromatic flavors in just 5 minutes. And that too Keto and Paleo!
Jump to Recipe
I was so bummed after making this yesterday evening because as usual I underestimated how long I would need to take pictures. And this was for a different recipe I tried out just before this.
And then I needed to head to church so had zero, no, I had negative time to take pictures of this mug cake. The situation was so bad that I ended up eating this while driving to church.
Well thankfully this was a mug cake so I had that option. And finally used that cup holder for a cup. lol.
But the thing is, as soon as I took that first bite, all frustration disappeared. It was so good, I really wanted to make it again, and would’t be doing it just for photos!
Speaking of mug cakes…
They’re the best and easiest kind of single-serve desserts.
All you need to do is mix everything in a mug and microwave it for a bit.
Oh and of course wait for it to cool a little, but just way too easy.
Pumpkin?
This pumpkin dessert is a perfect Thanksgiving recipe, or even just a fall recipe in general!
Chocolate!
Those chocolate chunks (chopped up some dark chocolate from Lily’s Sweets) really stole the show there – the mug cake in itself wouldn’t have been that special otherwise.
Chocolate, Pumpkin, Mug, Cake. Killer combo for sure!
Diet friendly too!
It uses coconut flour and almond flour
Sweetened with stevia maple syrup
Stevia-sweetened chocolate
So its a Paleo, Low Carb and even Keto Mug Cake/Dessert!
Guilt-free Chocolate Chunk Pumpkin Mug Cake
Ingredients
- 2½ teaspoon Coconut Oil, Melted
- 3 tablespoon Pumpkin Puree, Canned, not Pumpkin Pie Filling, 46g
- 1 Egg, Room temperature
- ½ teaspoon Stevia-sweetened Maple Syrup, 2.5ml
- ¼ teaspoon Vanilla Extract
- 2 tablespoon Coconut Flour, 16g
- 2 tablespoon Almond Flour, 15g
- ½ teaspoon Pumpkin Pie Spice
- ¾ teaspoon Baking Powder
- 1 tablespoon Almond Milk, Room temperature
- ½ oz Stevia Sweetened Chocolate, Chopped, 14g
Instructions
- Place coconut oil in an 8-10 oz mug and microwave for 15-20 seconds if not melted.
- Add pumpkin, egg, syrup and vanilla, and stir.
- In a small bowl, mix flours, spice and baking powder.
- Add dry mix to mug and mix until there are no more lumps, batter will be thick.
- Add milk and stir.
- Fold in chocolate pieces, and sprinkle some on top.
- Microwave on high for 2½-3 minutes, until cake has risen and top is fully cooked.
Notes
- Make sure to use pumpkin puree, and not pumpkin pie filling.
- Use room temperature egg and milk or the coconut oil will solidify. Microwave for 5 seconds if taken out of the fridge.
- Cooking time may vary depending on the power of the microwave.
- Lily’s Original Dark Chocolate
- SweetLeaf Stevia Sugar-Free Syrup in Maple
- Servings: 10oz mug cake | Serving size: 1
- Calories: 366kcal
- Fat: 26.4g | Saturated fat: 15.2g
- Carbohydrates: 25.4g | Fiber: 11.5g | Sugar: 2.3g
- Protein: 12.2g
Leave a Reply