Pumpkin Spice Latte Mug Cake

5 from 1 reviews

Let the delicious aroma fill the air this season. This pumpkin spice latte mug cake is a keto-friendly fix for all of your pumpkin spice cravings.




  1. To a medium-sized bowl, add whisked eggs, pumpkin puree, and vanilla extract. Whisk until well-combined.
  2. To the wet ingredients, add pumpkin pie spice, instant espresso, 3 tbsp stevia, almond flour, coconut flour, cream of tartar, and baking soda. Whisk until well-combined.
  3. Lightly spray two ceramic mugs with avocado oil cooking spray to prevent sticking.
  4. Spoon half of pumpkin mixture into one mug and remaining half into the other.
  5. Microwave each mug one at a time for 1 minute. After 1 minute, check the consistency and microwave again in 30 second increments until desired texture is reached. Set mug cakes aside to cool slightly.
  6. For the whipped cream topping, using an electric mixer in a medium-sized bowl, mix together heavy whipping cream and remaining ½ tbsp stevia until stiff peaks form.
  7. For the toasted pecans, heat avocado oil cooking spray in small pan over medium-low heat. Toast pecans until fragrant, about 3-4 minutes.
  8. Once mug cakes have slightly cooled, spoon whipped cream on top, add pecans, and sprinkle with cinnamon. Enjoy!


Keywords: pumpkin spice latte mug cake