For fall season this pecan pumpkin spice keto mug cake rings bells. Grain free, low carb and made in one minute this fall time treat is quick and easy!
Chocolate chip and snickerdoodle mug cakes are fine but fall time is upon us. The season to break out the spices along with the color changing leaves. Pumpkin and apple come to mind. I personally don’t care for apple spice so the difficulty in making it keto friendly didn’t bother me a bit!
I had no idea how wonderful pecans and pumpkin spice could be together. That was until I had a pumpkin cheesecake with a pecan layer above the crust. Thank you Cheesecake Factory!
Blew me away and brought inspiration for this recipe.
I made sure to keep it super simple as well. After all, it is a keto mug cake. The purpose is a sugar free snack that’s quick, easy and delicious all in one. I did a rather good job if I do say so myself.
The pumpkin spice keto mug cake uses my normal blend of almond flour and coconut flour. Sweetened with monk fruit and stevia as well.
The star though? Is this pecan topping. Really, it brings a completely different element. Think sweet potato casserole. The brown sugar alternative, butter and pecan mixture is pretty much the same. Yet, no baking simply melt the butter down and mix the three together. Super easy!
Even though the topping resembles sweet potato pie the base doesn’t. I include actual pumpkin and pumpkin spice as well. There is no confusion the mug cake base can’t help but produce a pumpkin flavor.
Not only do you get pumpkin for the fall but we get pecans as well. Making this pecan topped pumpkin spice keto mug cake your best choice for a quick dessert. A new go to low carb snack of mine. I prefer something that doesn’t create a mess in the kitchen with I want a fast sweet treat. This keto mug cake delivers that and brings a remarkable flavor of pumpkin and fall with it as well.
per mug cake
Net carb 3g