Keto Espresso Pumpkin Cake in a Mug
Soft, steamy, and spiced just right, this espresso pumpkin cake in a mug is like your favorite pumpkin spice latte turned into a cozy keto dessert.
Made with espresso coffee and packed with pumpkin flavor, this keto mug cake is a sweet single-serve keto treat that’s ready in minutes.
Each keto cake has just 382 calories, 5g net carbs, and 12g protein and it’s perfect for portion control.
Why You’ll Love This Recipe
- Feels like fall in a cup
- Made in a latte mug for cozy Pumpkin Spice Latte vibes
- No fancy tools needed
- Sweetened with Swerve and topped with keto mousse
- No milk or liquid – just pure, rich flavor
- Sugar-free, gluten-free, dairy-optional
- 100% microwave-friendly — done in 90 seconds
- Great way to use leftover pumpkin puree or mousse
Ingredients
- Pumpkin puree
- Almond flour
- Egg
- Instant Espresso
- Granulated low-carb sweetener (like Swerve, erythritol or allulose)
- Pumpkin pie spice
- Baking powder
- Salt
- Melted butter or coconut oil
Topping Ideas (Optional)
- Pumpkin Spice Mousse
- Cinnamon
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Instructions
- In a large coffee mug or mixing bowl, whisk almond flour, baking powder, Swerve, and salt with a fork until smooth.
- Add the remaining ingredients: egg, melted coconut oil, pumpkin puree, pumpkin pie spice, and espresso powder. Mix well until combined.
- Microwave for 90 seconds or until the center is just set. Don’t overcook!
- Let it cool for a minute or two.
- Optional: Top with pumpkin spice mousse and a sprinkle of cinnamon.
Expert Tips
- Use instant espresso, not brewed – no added liquid
- Don’t skip the mousse topping, it makes the whole vibe
- For more spice, double the pumpkin pie spice
- If your mug is smaller, split the batter into two mugs
Want to make your own pumpkin puree or mousse?
Try my homemade Keto Pumpkin Puree and fluffy Pumpkin Spice Mousse. Both are sugar-free, easy, and full of fall flavor.
Not sure if pumpkin fits your keto goals?
Check out my post: Is Pumpkin Keto Friendly? It breaks down net carbs, fiber, and how to use pumpkin the smart way.
Ingredient Swaps
- Coconut oil for melted butter
- Swerve – you can use monk fruit, erythritol, or allulose
- Almond flour – coconut flour or fine-ground sunflower seed flour (for nut-free)
These swaps work well but may slightly change the taste or texture.
Storage
Wrap your mug cake in plastic wrap or place it in an airtight container.
- Store in the fridge for up to 3 days
- Reheat in the microwave for 15 seconds
- Freeze in individual portions and thaw overnight
What to Serve With This Mug Cake
Turn your solo treat into a full-on fall moment with these extras:
- A spoonful of whipped cream or whipped coconut cream on top
- A sprinkle of cinnamon or pumpkin spice for those true fall feels
- Chopped pecans or walnuts for a crunchy contrast
- A scoop of keto vanilla ice cream or high protein pumpkin ice cream on the side
- A hot cup of espresso, chai, or sugar-free hot chocolate to sip with it
Whether it’s dessert-for-one or part of a cozy little spread, this mug cake fits right in.
Conclusion
If you’re craving pumpkin spice everything but staying low carb, this espresso pumpkin cake in a mug is your shortcut to a cozy low carb treat. I’ve been keto since 2019, lost 50 lbs, and recipes like this keep me on track and feeling good. It’s quick, comforting, and so satisfying.
If you make it, tag me or share it on Pinterest. I’d love to see your cozy creations!
FAQ
Q: Can I use brewed coffee instead of espresso powder?
A: Nope — stick to instant espresso powder. Brewed coffee adds too much liquid and messes with the texture.
Q: Can I use canned pumpkin?
A: Yes, but check the label! Only pure pumpkin, no added sugars or fillers.
Q: Can I use regular flour instead of almond flour?
A: Nope, regular flour isn’t keto and won’t work the same in this recipe.
More Recipes for Pumpkin Vibes to Try
More Recipes for Mug Cake Lovers
- 10 Keto Mug Cake Recipes You’ll Love
- Keto Oreo Mug Cake with Coconut Flour
- Keto Brownie Mug Cake (Flourless)
- Keto Mug Cheesecake with Chocolate & Strawberry Jam
Or search “pumpkin” or “mug cake” on the blog. I’ve got plenty more keto treats to cozy up with!
Keto Espresso Pumpkin Cake in a Mug
Equipment
- 1 Spatula
Ingredients
- 3 tbsp Almond Flour
- 1/4 teaspoon baking powder
- 1 teaspoon Pumpkin Spice
- 1 tbsp Instant Espresso
- 1 tbsp Swerve
- 1 pinch salt
- 1 large egg
- 1 tbsp coconut oil
- 2 teaspoon Pumpkin Puree
Topping Ideas (Optional)
- 2 tbsp Pumpkin Spice Mousse
- 1/4 teaspoon Ground Cinnamon
Instructions
- In a large coffee mug or mixing bowl, whisk almond flour, baking powder, Swerve, and salt with a fork until smooth.3 tbsp Almond Flour, 1/4 teaspoon baking powder, 1 tbsp Swerve, 1 pinch salt
- Add the remaining ingredients: egg, melted coconut oil, pumpkin puree, pumpkin pie spice, and espresso powder. Mix well until combined.1 teaspoon Pumpkin Spice, 1 large egg, 1 tbsp coconut oil, 2 teaspoon Pumpkin Puree, 1 tbsp Instant Espresso
- Microwave for 90 seconds or until the center is just set. Don’t overcook!
- Let it cool for a minute or two.
- Optional: Top with pumpkin spice mousse and a sprinkle of cinnamon.2 tbsp Pumpkin Spice Mousse, 1/4 teaspoon Ground Cinnamon
Video Recipe
Notes
- This recipe makes one large mug cake or two smaller servings.
- Use instant espresso powder, not brewed coffee – it keeps the texture perfect.
- Pumpkin puree and pumpkin spice mousse add moisture and cozy fall flavor.
- Top with mousse, whipped cream, or your favorite low carb ice cream for extra indulgence.
- Microwave times may vary. Start with 90 seconds and adjust as needed.
- Store leftovers wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days.
Nutrition Per 1 (ONE) Serving
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