Single-Serve Pumpkin Cake (Low-Carb, 15 Minutes)

A soft, warm pumpkin cake baked in one ramekin with almond flour, pumpkin purée and pumpkin spice.

Low-carb, sugar-free and ready in about 15 minutes, for when you want a fall dessert without a whole pan on the counter.

This single-serve pumpkin cake is what I make when I want something sweet and cozy, but I don’t want a whole pumpkin bread sitting on the counter all week.

One egg, a couple of spoonfuls of pumpkin purée, almond flour and pumpkin spice, whisked in one bowl and baked in a ramekin.

Fifteen minutes later you have a soft, warm pumpkin cake that tastes like fall, with built-in portion control.

It’s low-carb, sugar-free and gluten-free, made from real ingredients you probably already have.

I add a few sugar-free chocolate chips on top, because pumpkin and chocolate are one of the best fall combinations there is.

Why You’ll Love This Pumpkin Mug Cake

• Just for one. No leftovers tempting you all week.
• Ready in 15 minutes. One bowl, one ramekin.
• Low-carb and sugar-free. Almond flour and a low-carb sweetener instead of flour and sugar.
• Real food. No protein powder or collagen needed.
• Uses up leftover pumpkin purée. Only 2 tablespoons per cake.

Ingredients for Single-Serve Pumpkin Cake

Egg: one large egg holds the cake together.

Pumpkin purée: canned or homemade. Make sure it’s thick, not watery.

Almond flour: gives the cake structure and keeps it low-carb and gluten-free.

Butter or oil: for a moist, tender crumb.

Low-carb sweetener: I use a granulated or powdered low-carb sweetener. Brown sugar works if you don’t need it low-carb.

A splash of cream or milk, vanilla, pumpkin pie spice, baking powder and salt.

Chocolate chips (optional): sugar-free, for a little melty chocolate in every bite.

How to Make Single-Serve Pumpkin Cake

1. Heat the oven to 200°C (390°F), no fan, and grease a ramekin.
2. Mix the wet ingredients. Whisk the egg, pumpkin, melted butter, sweetener, cream and vanilla.
3. Add the dry ingredients. Stir in the almond flour, pumpkin spice, baking powder and salt until smooth. The batter should be thick, not runny.
4. Top and bake. Pour into the ramekin, press a few chocolate chips on top, and bake for 13–15 minutes, until puffed and just set in the middle.
5. Rest and enjoy. Let it rest 2–3 minutes, then eat it warm, straight from the ramekin.

Tips for the Best Pumpkin Cake

• Use thick pumpkin purée. Watery purée makes the cake dense and soggy.
• Don’t overbake. Take it out when the center is just set. It firms up as it rests.
• Batter too thin? Add 1 more tablespoon of almond flour.
• Ovens and ramekins vary. Start checking at 13 minutes.
• Press half the chips into the batter and half on top, so you get chocolate in every bite.

Oven or Microwave?

I prefer the oven. The cake rises more, the top turns golden and the texture is lighter.

For a quick pumpkin mug cake, microwave it in a microwave-safe mug or ramekin on high for 75–90 seconds, until just set.

Variations

• Pumpkin spice latte cake: add 1/2 tsp instant espresso to the batter.
• Nutty: top with chopped pecans or walnuts.
• Cream cheese swirl: drop a teaspoon of sweetened cream cheese in the middle before baking.
• Not low-carb: use brown sugar and regular chocolate chips.

Serving Ideas

Serve it warm with a spoonful of Greek yogurt or whipped cream, a sprinkle of cinnamon, or a drizzle of sugar-free maple syrup.

FAQ

Can I make this pumpkin cake without almond flour? Almond flour gives the cake its structure. Coconut flour can’t be swapped 1:1. For a non-low-carb version, use 2 tbsp all-purpose flour.

Can I make it ahead? It’s best fresh and warm. You can mix the batter and keep it in the fridge for a few hours, then bake.

Can I double it? Yes. Bake in two ramekins, not one larger dish.

Is this pumpkin mug cake keto? With almond flour, a low-carb sweetener and sugar-free chips, it’s low-carb and keto-friendly. Check the recipe card for exact numbers.

Can I use canned pumpkin? Yes. Use plain pumpkin purée, not pumpkin pie filling.

More Pumpkin Desserts

• Single-Serve Protein Cake
• Baked Pumpkin Custard
• Keto Pumpkin Pie
• Keto Pumpkin Crème Brûlée
• Low-Carb Pumpkin Crumble Bars
• 7 Pumpkin Desserts I Make Every Fall