Have you ever heard of making a cookie in a mug? If you haven’t made a cookie in a mug, you MUST! My Pumpkin Spice Keto Cookie In A Mug is baked in 60 seconds in the microwave, low carb and low sugar. Such a great quick fix dessert.
Cookie in a Mug
If you are looking for a low carb, low sugar, keto friendly dessert I’ve got just the recipe for you! This cookie in a mug is baked/cooked in 60 seconds in the microwave and is spiced with pumpkin and cinnamon! Such a delicious treat this season!
Be sure to try my Chocolate Chip Keto Banana Bread recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Keto Cookie in a Mug
- salted butter– I use salted butter in most of my recipes, unsalted is fine too.
- Lakanta Monkfruit Sweetener with Erythritol, Classic– I find this brand at Sprouts.
- Lakanta Monkfruit Sweetener with Erythritol, Golden– This is similar to a brown sugar, but keto friendly.
- large egg– For consistency I use large eggs in baking.
- pure vanilla extract- For best tasting results use pure vanilla extract.
- pumpkin puree– Find pumpkin puree in the baking section of the grocery store. Make sure it’s not pumpkin pie filling.
- super fine almond flour– I use Bob’s Red Mill. My Sprouts Grocery Store carries this.
- baking soda– Baking soda helps the blondies rise during baking.
- ground cinnamon– Cinnamon adds a little spice to the cookies.
- sugar free chocolate chips, such as Lily’s– I used butterscotch today.
How To Make Cookie in a Mug
- Grab your favorite regular size mug, place butter inside and microwave to melt, about 30 seconds. Remove from microwave and stir in sugar substitutes until well combined. Add egg yolk and vanilla stirring to combine well. Add almond flour, baking soda, cinnamon and chips. Stir until just combined. Use a paper towel to clean edges inside mug if desired.
- Microwave for 60-75 seconds. My microwave cooked the cookie in 60 seconds. Remove from microwave and use a plastic knife to run around edges of cookie. Let cool for about 10 minutes and carefully remove. I used an offset spatula to help remove cookie from mug. Should come out just fine when you loosen edges with a knife then use an offset spatula to remove onto a serving plate.
- Whip heavy cream and powdered sugar substitute until whipped cream forms. Spoon whipped cream on top of cookie and sprinkle with cinnamon if desired.
Once butter has been mixed with sugar substitutes, egg and vanilla, stir in pumpkin puree until combined.
Add dry ingredients and gently mix to combine.
Where Can I Find Sugar Free Chocolate Chips?
I’ve had good luck finding sugar free chocolate chips at my local grocery store. If you have a Sprouts near you, they have them too. I get the brand Lily’s. I resort to Amazon if I can’t seem to find things at my grocery stores.
What Kind Of Mug Should I Use?
I like to use a regular size coffee mug. One that is not on the smaller side or larger side. I find that the regular size coffee mug cooks the cookie with the best result in 60 seconds.
When you remove the cookie from the microwave when cooked, use a plastic knife (to prevent sticking) and run it along the sides of your mug to loosen all edges. Let cool for a good 10-15 minutes before removing.
To remove the cookie in one piece, I found it best to use an offset spatula to get underneath the cookie and carefully transfer to the serving plate.
How To Serve Cookie in a Mug
I made some homemade whipped cream with a powdered sugar substitute by Swerve. Takes just a couple minutes and really adds to the cookie! Dust with a little ground cinnamon and enjoy room temperature or warmed slightly if desired.
Leftovers are unlikely, but should you need to store any leftover cookie, place in an airtight container and refrigerate for up to 3 days.
Can I Freeze Cookie in a Mug?
Yes you can. Once cookie has been removed from the mug and cooled, place it into an airtight container in the freezer for up to 3 months. Thaw to room temperature before enjoying.
Pumpkin Spice Keto Cookie In A Mug
Equipment
- coffee mug
- Microwave
- measuring spoons
- mixing spoon
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon Lakanta Monkfruit Sweetener with Erythritol Classic
- 1 tablespoon Lakanta Monkfruit Sweetener with Erythritol Golden
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pumpkin puree
- 3 tablespoons super fine almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar free chocolate chips of your choice I used butterscotch
Sweet Whipped Cream
- 2 tablespoons heavy cream
- 1 teaspoon Swerve Powdered Sugar Substitute
Instructions
- Grab your favorite regular size mug, place butter inside and microwave to melt, about 30 seconds. Remove from microwave and stir in sugar substitutes until well combined. Add egg yolk and vanilla stirring to combine well. Stir in pumpkin until combined. Add almond flour, baking soda, cinnamon and chips. Stir until just combined. Use a paper towel to clean edges inside mug if desired. Microwave for 60-75 seconds. My microwave cooked the cookie in 60 seconds. Remove from microwave and use a plastic knife to run around edges of cookie. Let cool for about 10 minutes and carefully remove. I used an offset spatula to help remove cookie from mug. Should come out just fine when you loosen edges with a knife then use an offset spatula to remove onto a serving plate. Whip heavy cream and powdered sugar substitute until whipped cream forms. Spoon whipped cream on top of cookie and sprinkle with cinnamon if desired.
Nutrition
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
I haven’t made this yet but it looks scrumptious!! One note, when choosing the print option the ingredient list and instructions leave out the pumpkin puree.
Thanks Geoffrey, I’ll look into the missing ingredient in the print version.
Thanks so much for posting these. I did the chocolate peanut butter bombs this week. Cooks, out there if you are learning how to prepare food again due to a family member….try these…THEY ARE YUMMY, even if you don’t have any dietary issues!!!!!
By the way the whole-wheat BLT pasta recipe is my all time favorite.
Thanks for the feedback Carol! Glad you’re enjoying!