Thanksgiving is not complete without some kind of pumpkin dessert! While everyone else is enjoying carb-laden pumpkin pie, you can whip up this quick and easy low carb chocolate chip pumpkin mug cake! Feel free to top the warm cake with heavy whipping cream or whipped coconut cream if you are trying to fill macros. Additionally, you can add chopped pecans or walnuts to the batter.
### What kind of chocolate chips can I use?
Please use 70% or darker chocolate chips, sugar-free chocolate chips, or Keto-friendly white chocolate chips. Other add-ins like chopped walnuts, pecans, or sliced almonds would be delicious as well.
### How can I make this Paleo-friendly?
Substitute the butter for a Paleo-friendly fat like ghee, coconut oil, olive oil, or avocado oil. Make sure to use Paleo-friendly chocolate too.
### Serving suggestion
Serve this Low Carb Chocolate Chip Pumpkin Mug Cake with Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee.
How to make Low Carb Chocolate Chip Pumpkin Mug Cake
Combine room temperature butter and sweetener together in a small bowl or the mug you plan on using. Continue to mix it with a small rubber spatula until the butter and sweetener are well combined. Add the yolk, vanilla extract, pumpkin puree, almond flour, baking powder, cinnamon, and kosher salt. Mix well with the spatula. Add in half of the chocolate chips. Mix well. Then pour the batter into an 8 oz mug if the batter is not in there already. Sprinkle the rest of the chocolate chips on top. Microwave on HIGH for 1 ½ minute or until the cake is puffed and set in the center. Serve immediately.
