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You are here: Home / Categories / Recipes / Seasons / Fall / Low Carb Pumpkin Chai Mug Cake – Gluten Free

101 October 14, 2014 Fall

Low Carb Pumpkin Chai Mug Cake – Gluten Free

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If you’ve been hanging around IBIH in the past few months, you know I was pretty much over the whole pumpkin thing before the season even started.  My eye starts to twitch when I see pumpkin-themed recipes showing up in my Pinterest feed as early as July.  STOP RUSHING ME PEOPLE!

Eventually though, the cooler weather and changing leaves (granted I live in the South and the fall foliage pretty much goes from green, to yellow, to a muddy brown and then boom – dead leaves littering my still uncovered pool) win me over and I start thinking about cinnamon, nutmeg, and yes – pumpkin.

A low carb recipe from Mellissa Sevigny of I Breathe Im Hungry

The thing about me is, once I commit, I’m all in baby!  So I bought a bunch of small pumpkins, cans of pumpkin, and even sugar free pumpkin pie flavored syrup.  Now I’m elbow deep in pumpkin flavored everything – which will last about a week until I don’t even want to look at another pumpkin until this time next year.  It’s a vicious cycle.

These super cute low carb pumpkin chai mug cakes were actually an afterthought this afternoon when I had some pumpkin puree left in the bottom of the can after using some in a soup recipe earlier today.  Not really enough to do a lot with, I thought I’d test out this mug cake idea because they are so quick to whip up.

A keto friendly recipe from Mellissa Sevigny of I Breathe Im Hungry

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I literally had these made in less than five minutes.  That includes the  cinnamon whipped cream I made in about 30 seconds using one of my favorite kitchen tools, the immersion blender.

After I took a few photos, I finally tasted one and it was so satisfying that I just had to share it with you IMMEDIATELY, even though I have three different pots of soup going as I type this and still have to style and photograph all of them before I quit for the day.

THAT’S how much I want you to have this recipe at your disposal ASAP!  As in go make it right now.  Yes – RIGHT now!!!  Then report back and let me know what you think!

A low carb and gluten free recipe from Mellissa Sevigny of I Breathe Im Hungry

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Low Carb Pumpkin Chai Mug Cake – Gluten Free

A low carb mug cake recipe from Mellissa Sevigny of I Breathe Im Hungry

★★★★★

5 from 2 reviews

A low carb chai-spiced pumpkin mug cake with cinnamon whipped cream that can be made in less than five minutes! Gluten free, Keto, LCHF, and Atkins Diet friendly!

  • Yield: 2 servings

Ingredients

For the mug cake:

  • 2 Tbsp butter
  • 1 egg
  • 2 Tbsp chai tea, brewed strong
  • 2 Tbsp granulated sugar substitute
  • 1/4 cup almond flour
  • 1.5 Tbsp coconut flour
  • 1/4 cup pumpkin puree
  • 1/2 tsp baking powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cinnamon
  • pinch of salt

For the Whipped Cream:

  • 1/4 cup heavy whipping cream
  • 1 Tbsp granulated sugar substitute
  • pinch of cinnamon

Instructions

For the mug cakes:

  1. Melt the butter in a microwave safe bowl. Add the egg, tea, sugar substitute, almond flour, coconut flour, pumpkin puree, baking powder, nutmeg, cinnamon, and pinch of salt. Stir well and divide between two mugs or 4 paper baking cups. Microwave for one minute. Test and microwave for another 30 seconds if necessary. If still not firm, try another 30 seconds, but be careful not to overcook. Cool slightly before topping with whipped cream.

For the whipped cream:

  1. Combine the cream, sweetener, and cinnamon in a small bowl and whip until firm. Serve over the still warm mug cakes and eat immediately. If not eating immediately, let the cakes cool completely before adding the whipped cream and then store in the refrigerator.

Notes

Approx nutrition info per serving: 373 calories, 34g fat, 4g net carbs, 7g protein

Nutrition

  • Serving Size: 1 mug cake with 3 Tbsp whipped cream

Not sick of pumpkin yet? Try my low carb Pumpkin Cheesecake Pie, Pumpkin Chipotle Soup, or Pumpkin Crepe Cake recipes next!
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Categories: Fall Tags: atkins, baking, Desserts, keto, lchf, low carb, mug cakes, pumpkin

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Reader Interactions

Comments

  1. Rachel says

    November 12, 2018 at 9:04 pm

    Made these tonight in regular cupcake papers and used Monkfruit as the sweetener. Definitely spread, but so delicious. Even the 2 year old loved it! Thank you so much for the recipe.

    ★★★★★

    Reply
  2. Meghan says

    October 14, 2018 at 1:30 pm

    Where can I find the cooking cups?

    Reply
    • Mellissa Sevigny says

      October 14, 2018 at 6:00 pm

      try amazon!

      Reply
  3. Myrna says

    May 31, 2017 at 2:55 pm

    I love this recipe. But one day I was going to make it and had no chai tea. I substituted sugar free gingerbread syrup for the tea and omitted the sweetener. Results were just as good as the original.

    Reply
  4. Hannah says

    September 25, 2016 at 10:52 am

    I made this mug cake last weekend, and loved it so much I just made a whole cake from it!

    Reply
  5. Sarah says

    October 21, 2015 at 12:32 pm

    Oops…I meant 5 stars & if I could give it more stars I would

    ★★★★★

    Reply
  6. Sarah says

    October 21, 2015 at 12:29 pm

    I just made this….YUMMY! I love the Chai flavor…it really rounds out the taste of these. I’ve been making lots pumpkin low carb recipes lately & this one gets 4 stars! Thank you!

    Reply
  7. Robin says

    April 13, 2015 at 6:38 am

    I am low carbing (again) and I have used several of your recipes. I love pumpkin and have an overabundance of it here in Zimbabwe…and when that runs out I have tons of butternut squash, which substitutes very nicely! I’m excited to try this one when I get some more almonds. By the way, I do actually make many of the recipes I pin. :)

    Reply
    • Mellissa Sevigny says

      April 15, 2015 at 8:38 am

      Thanks Robin, let me know how you like this one!

      Reply
  8. Lee says

    February 19, 2015 at 5:03 pm

    I made this and it came out wonderful. The only changes I made was to substitute the tea for unsweetened almond milk and I added as tiny bit of vanilla extract and some ground ginger. I used erythritol as my sweetener of choice. Thank you for this recipe, it is so good :)

    Reply
  9. Lynne L says

    November 4, 2014 at 9:02 pm

    Melissa, I still can’t get anything other than the titles to come up on the Recipe Index Page. Just thought I would let you know…I was looking for something to make this Saturday for dinner that we could eat & also serve our picky “carby” friend, but I can’t access the Index. Thanks for all you do!

    Reply
  10. CJ says

    October 23, 2014 at 7:04 pm

    I have been slowly gearing up to go super-low to no carb again after noticing a few pounds, ok 20 pounds, have somehow attached themselves to my thighs and a$$ when I wasn’t looking. And by wasn’t looking I mean stuffing my face with beer and nachos =)

    I was resigned to eating nothing but rolled up slices of deli meat, bacon and eggs. Luckily, I found your blog before I got sick of the “diet” and gave up! This cake, and all the other delicious-sounding recipes on your blog have given me a whole new outlook on low carb!

    Now, I just have to figure out a way to explain to the boyfriend the lack of starch and flour in the kitchen.

    Reply
  11. Andi says

    October 21, 2014 at 1:36 pm

    I am struggling, having being recently diagnosed with celiac disease, and my birthday is approaching in a few days. You have just given me my birthday “cake”. Thank you!!! You’re blog is a life saver. I am looking forward to so many things to eat now.

    Reply
  12. Robin Tucker says

    October 21, 2014 at 5:13 am

    These look fabulous! Can’t wait to try!

    Reply
  13. Guinan says

    October 16, 2014 at 9:08 am

    This sounds delish!!
    I pinned the recipe and added the following:
    “note to self: try first, then make dry mix using powdered egg and powdered pumpkin puree, add when making: required water (for egg & p.puree), chai tea frozen per Tsp and butter. “

    Reply
  14. Koshie says

    October 16, 2014 at 12:02 am

    Immersion blenders are one of my absolute favorite kitchen tools. May I ask which blade you used to whip cream?

    I’ve got 2 big pumpkins sitting around as decoration for the next 2 weeks… I’ll cut, cook, and puree my Jack-O’Lanterns after Halloween. Then I’ll have all the ingredients for these delicious sounding mug-cakes. I love mug cakes. They’re so quick and easy to whip up (and clean up after) — and they make me feel good when I treat myself this well!

    Reply
  15. Jeannette says

    October 15, 2014 at 9:05 pm

    I don’t care for pumpkin all that much, but I wanted to tell you how much I appreciate this ‘just for one’ recipe! I live alone, so if I liked pumpkin, this would’ve been perfect; as it is, it’s 99.9% perfect.

    Reply
  16. Mihir says

    October 15, 2014 at 10:08 am

    mmm….pumpkin-y.

    if you make a lot of your own whipped cream, i’d highly suggest getting something like this:
    http://www.amazon.com/Mosa-Whipped-Cream-Dispenser-500ml/dp/B00BSYNZMC

    we got one years ago from a restaurant supply store and absolutely love it.

    Reply
  17. shannon says

    October 15, 2014 at 7:59 am

    Was it JULY this year when the pumpkin things started? JEEEZZ…earlier and earlier, and i go through that period when i’m sick of it too. But then, like you, i hit my stride, and i’m all in for these wee mug cakes; so adorable, and the FLAVORS, Mellissa. YES.

    Reply
  18. Mirka says

    October 15, 2014 at 7:07 am

    mmm seems delicious! i´m going to pump(kin) myself with this as soon as possible!the pumpkin puree in this case is a cooked/baked one and smashed?or is it just raw pumkin grated?

    thank you!

    Reply
  19. Ruth Daines says

    October 15, 2014 at 6:28 am

    Sounds delicious! Do you have a conversion for cooking it in the oven? My son accidentally broke our microwave by running it empty for 45 minutes-instead of setting the timer on it for me which is what I asked him to do :). Anyway I would cook them in the oven but wasn’t sure what temp or length of time. Thanks!

    Reply
    • Mellissa Sevigny says

      October 15, 2014 at 12:31 pm

      8 – 10 minutes at 350 degrees (F) should do it Ruth – just test with a toothpick to make sure they are done!

      Reply
  20. Kaitlin Vincent says

    October 14, 2014 at 6:31 pm

    I CANNOT WAIT to try these! I’m thinking with my coffee in the morning. Fantastic. And cinnamon whipped cream is what I always serve with anything pumpkin. Yay!

    Reply

Trackbacks

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Welcome to IBIH!

My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →

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