Sugar-Free Pumpkin Pie Chocolate Chip Mug Cake
This pumpkin pie chocolate chip cake can be ready for you in less than 2 minutes! It’s low carb, gluten free, dairy free and free of added sugar!
This is actually my first new recipe using pumpkin for the season! I waited a bit to get on the bandwagon but I’ve been seeing recipes for pumpkin since September 1st!! Since we have less than a week away until October I felt it about time and this one will not disappoint. It’s super easy, absolutely delicious and the combo of pumpkin and chocolate is hard not to love.
I know I have many Australian fans and the thought of using pumpkin in desserts is quite odd to many of you , but I guarantee if you try it once you will be hooked forever! You can choose to make this cake in the microwave in less than 2 minutes for a quick, single serve, satisfying dessert but I’ve given instructions for the oven as well.
Just as my 1 Minute Chocolate cake was a huge hit, this one is sure to please as well. Enjoy it alone in it’s dish that you cook it in or transfer to a plate and top with fresh whipped cream!
The first time I made this cake I enjoyed it all by myself! It looks like a huge piece but once you check out the nutritional information you will be amazed and happily enjoy this all by yourself as well! When I made it again for the photo shoot my kids were stalking me until I was complete and happily divided it up into portions to each share some.
My oldest teen said. “It’s like Pumpkin Pie in cake form, Mom, it’s amazing!!” Proof that even a teen who mumbles only a few words every day, can be won over sometimes. 🙂
This nicely sized portion of pumpkin cake has only 4.5 net grams of carbs and is less than 150 calories not including whipped cream. Tastes completely indulgent, but is anything but! Enjoy it without guilt any day of the week!
Sugar-Free Pumpkin Pie Chocolate Chip Mug Cake
Ingredients
- 1 egg beaten
- 1 tablespoon ground flaxseed
- 1 tablespoon coconut flour
- 2 tablespoons pumpkin puree not pie filling
- 1 tablespoon unsweetened almond milk
- pinch salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla liquid stevia
- 1 tablespoon sugar-free chocolate chips I use Lily’s brand
- optional: real whipped cream or dairy free whipped cream
Instructions
- Whisk all ingredients together, except chocolate chips, until smooth.
- Stir in the chocolate chips.
- Pour mixture into a 6 ounce ramekin or coffee mug.
- Microwave 1 minute and 30 seconds or until a toothpick in center is clean.
- You can also use the oven and bake this at 375 degrees for 10-15 minutes.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Is there any reason you couldn’t use organic pumpkin in a can? I would love to try this since I love, love, love pumpkin. Thanks
Oh sure that works.
Love how easy this was to make. Love recipes for one. Made the first one exactly like the recipe and it was fabulous. Make my second one by adding about 1/3 mashed banana to the mixture and I also loved that. Love pumpkin and banana together. Thanks for sharing this with us! I’m sure one can even add raisins instead of chocolate chips.
Well this is definitely going to happen and my mouth is going to be OHHHHHHHHH SOOOO HAPPY!!
I’ve never tried making a mug cake and I’m CLEARLY missing out!! Your pumpkin cake does look like an indulgence. Yup. Would surely bring any teenage kid around. I should try this with mine. If I can get three words out of him it’s a good day!
I can’t wait to make this cake in the microwave! I love pumpkin and I REALLY love pumpkin and chocolate together.
Mug cakes are probably my favorite thing ever! This sounds amazing!
This is a great recipe with the coconut flour and a little almond milk…inspires me to bake one just for me!!
I will definitely be trying this one! I love your mug cakes!
Do you think this could be adapted to make a larger cake or several cupcakes to bake in the oven? I am having a fall themed birthday party for my daughter in a few weeks and would love to make a sugar free dessert!
It could be but unfortunately I would need much experimenting with a larger portion to get the right texture and I haven’t done that. But if you do please let me know how it goes.
This look dangerously easy and delicious…now when the pumpkin craving strikes, I have no excuse not to make this!
This is a great recipe for portion control – something that I often struggle with. Not to mention the fantastic flavors here! Really, really nice.
Mug cakes are the best! I love your pumpkin version!
What a great first pumpkin recipe of the season! Love it!
I don’t know which I love more – the fact that this is an individual dessert, or the fact that I can eat it in mere moments!
Thank you for your great recipes! I’ve been about ready to experiment on pumpkin mug cake. I’ve been eating a chocolate one forever. I try to keep my carbs low- but most importantly, I feel so much better being sugar free.
Thanks!
Jeanie
I LOVE mug cakes but I love it even more that you made it with pumpkin!
I made it this morning, it was great!!! Will definitely be making over and over again.
Thank you!