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.
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.
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!
Low Carb Pumpkin Chai Mug Cake – Gluten Free
- Yield: 2 servings 1x
Print Recipe
Pin RecipeDescription
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!
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:
- 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:
- 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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New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
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Rachel says
November 12, 2018 at 9:04 pmMade 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.
★★★★★
Meghan says
October 14, 2018 at 1:30 pmWhere can I find the cooking cups?
Mellissa Sevigny says
October 14, 2018 at 6:00 pmtry amazon!
Myrna says
May 31, 2017 at 2:55 pmI 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.
Hannah says
September 25, 2016 at 10:52 amI made this mug cake last weekend, and loved it so much I just made a whole cake from it!
Sarah says
October 21, 2015 at 12:32 pmOops…I meant 5 stars & if I could give it more stars I would
★★★★★
Sarah says
October 21, 2015 at 12:29 pmI 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!
Robin says
April 13, 2015 at 6:38 amI 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. :)
Mellissa Sevigny says
April 15, 2015 at 8:38 amThanks Robin, let me know how you like this one!
Lee says
February 19, 2015 at 5:03 pmI 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 :)
Lynne L says
November 4, 2014 at 9:02 pmMelissa, 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!
CJ says
October 23, 2014 at 7:04 pmI 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.
Andi says
October 21, 2014 at 1:36 pmI 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.
Robin Tucker says
October 21, 2014 at 5:13 amThese look fabulous! Can’t wait to try!
Guinan says
October 16, 2014 at 9:08 amThis 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. “
Koshie says
October 16, 2014 at 12:02 amImmersion 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!
Jeannette says
October 15, 2014 at 9:05 pmI 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.
Mihir says
October 15, 2014 at 10:08 ammmm….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.
shannon says
October 15, 2014 at 7:59 amWas 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.
Mirka says
October 15, 2014 at 7:07 ammmm 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!
Ruth Daines says
October 15, 2014 at 6:28 amSounds 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!
Mellissa Sevigny says
October 15, 2014 at 12:31 pm8 – 10 minutes at 350 degrees (F) should do it Ruth – just test with a toothpick to make sure they are done!
Kaitlin Vincent says
October 14, 2014 at 6:31 pmI 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!