Sugar-Free Pumpkin Spice Maple Cream Layered Mug Cake
Servings 4 servings
Calories 242kcal
Ingredients
- 2 eggs
- 1/4 cup heavy cream or coconut milk for dairy free
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 1/4 cup coconut flour
- 1/3 cup Monk Fruit Allulose sweetener
- 1/4 tsp baking powder
- 1/2 tsp pumpkin pie spice or use 1/4 tsp cinnamon 1/4 tsp cloves
- pinch salt
Maple Cream Frosting
- 4 ounces cream cheese softened
- 1/2 tsp maple extract
- 1/2 tsp cinnamon liquid stevia
- 1/2 tsp pumpkin spice
- 2 tbsp heavy whipping cream
Instructions
- Whisk first 3 wet ingredients together in a small mixing bowl until combined.
- Stir in remaining dry ingredients.
- Grease 2 ramekins or you can use a coffee mug. I used quiche ramekins which are more shallow.
- Divided batter among 2 serving mugs or ramekins.
- Cooking time will vary depending on your microwave wattage. Microwave one cake at a time 1 minute then check with a toothpick in center, if it comes out clean it's done if not cook another 30 seconds more then check again.
- Allow to cool completely before frosting.
- Not into microwave or don't have one? Bake these in a preheated oven at 350 degrees for 15 minutes.
- Make the frosting by placing all ingredients into a stand mixer and blend until smooth. Taste and adjust sweetener if needed. Frost cake and enjoy!
- Store any leftover cake in an airtight container in the fridge for up to 5 days.
Video
Notes
4 grams net carbs
- Nutrition Info does include frosting.
- This recipe was first published in September 2016 and updated with video in October 2018.
Nutrition
Serving: 1piece | Calories: 242kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 141mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3785IU | Vitamin C: 0.8mg | Calcium: 64mg | Iron: 0.8mg