Keto Pumpkin Mug Cake with Streusel Topping
A delicious, low carb pumpkin mug cake for two that you can make in just a few minutes! This cake is the perfect warm and buttery comfort food that won’t ruin your low carb eating plan.
Servings: 2 Servings
For The Pumpkin Spice Cake Batter
To Make The Pumpkin Spice Cake Batter
In a large microwave safe mug, melt the butter.
Add the pumpkin puree, half and half, allulose, egg yolk, and vanilla to the mug and mix with a fork or small whisk to combine.
Add the coconut flour, baking powder, pumpkin spice, and salt to the mug and mix to combine.
Set the mug cake batter aside while you make the streusel topping.
To Make The Streusel Topping
Ina separate mug, melt the butter for the streusel.
Add the coconut flour, brown Swerve, and cinnamon to the melted butter and mix to combine. As the coconut flour absorbs the liquid, the streusel will become thicker and sandy.
Sprinkle pieces of the streusel mixture over the top of the pumpkin mug cake batter.
Microwave for approximately 90 seconds to 2 minutes, or until cooked through.
Serving: 0.5Recipe | Calories: 196.5kcal | Carbohydrates: 8.1g | Protein: 3.3g | Fat: 16.6g | Fiber: 3.8g | Sugar: 2.1g