Low Carb Chocolate Chip Pumpkin Mug Cake Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.9/5
(2299 reviews)
Low Carb Chocolate Chip Pumpkin Mug Cake
Zylo Recipes

Description

Imagine a warm, comforting dessert that captures the essence of fall in every bite. This chocolate chip pumpkin mug cake is a delightful single-serving treat, perfect for those moments when you crave something sweet without the fuss. The moist and tender pumpkin cake is studded with rich, melty chocolate chips, creating a symphony of flavors that dance on your palate.

As you take your first spoonful, the subtle spice of pumpkin intertwines with the decadent sweetness of chocolate, creating a harmonious blend that is both comforting and indulgent. The cake itself is light and airy, with a delicate crumb that melts in your mouth. The chocolate chips add a delightful textural contrast, providing bursts of intense chocolate flavor that complement the pumpkin perfectly.

This mug cake is incredibly versatile and can be customized to your liking. For added richness, top it with a dollop of whipped cream or a swirl of coconut cream. A sprinkle of chopped pecans or walnuts will add a satisfying crunch and nutty flavor that enhances the overall experience.

The warmth of the cake intensifies the aroma of pumpkin and chocolate, creating an irresistible invitation to savor each and every bite. Whether you're enjoying a quiet evening at home or need a quick and satisfying dessert, this chocolate chip pumpkin mug cake is sure to please. Its simple preparation makes it ideal for busy weeknights, while its exquisite flavor makes it perfect for special occasions.

Serve it warm and enjoy the delightful combination of pumpkin and chocolate in this comforting, single-serving cake.

Preparation Time

Prep Time
15 min
Cook Time
2 min
Total Time
17 min

Nutrition Information

Per 1 mug cake serving
C
Calories
382 Kcal

C
Carbs
14 g
Fi
Fiber
5 g
Sugar
4 g

P
Protein
17 g

C
Fats
30 g
Saturated Fats 14 g
Unsaturated Fats 13 g

Cholestrol 144 mg
Sodium 267 mg
Potassium 217 mg
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Ingredients

    1.
    Butter
    Butter
    1 tablespoon
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1-½ tablespoon
    3.
    Raw Egg, Yolk
    Raw Egg, Yolk
    1 large
    4.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    5.
    Organic Pumpkin Puree by Pacific
    Organic Pumpkin Puree by Pacific
    3 tablespoon
    6.
    Almond Flour
    Almond Flour
    3 tablespoon
    7.
    Baking Powder
    Baking Powder
    ¼ teaspoon
    8.
    Cinnamon
    Cinnamon
    ¼ teaspoon
    9.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    10.
    Sugar Free Chocolate Chips by Hershey's
    Sugar Free Chocolate Chips by Hershey's
    1 tbsp

Instructions

    1.
    Combine room temperature butter and sweetener together in a small bowl or the mug you plan on using. Continue to mix it with a small rubber spatula until the butter and sweetener are well combined.
    2.
    Add the yolk, vanilla extract, pumpkin puree, almond flour, baking powder, cinnamon, and kosher salt. Mix well with the spatula.
    3.
    Add in half of the chocolate chips. Mix well.
    4.
    Then pour the batter into an 8 oz mug if the batter is not in there already. Sprinkle the rest of the chocolate chips on top.
    5.
    Microwave on HIGH for 1 minute or until the cake is puffed and set in the center. Serve immediately.