Pumpkin Spice 90 Second Cake is all the things you hope for to satisfy your need for sweet, pumpkiny goodness.
I am not a big dessert or sweet maker or eater but when I saw this recipe for Pumpkin Spice 90 Second Cake, I wanted to try it. Wow, I was not disappointed! I made it in a bowl instead of a mug and it was a great size to invert onto a plate for icing and serving.
The icing calls for vanilla but I am always so excited to get to the eating part that I forget to add it. I have not felt like it was missing it but if I ever remember, I will put it in there.
I have used xylitol and Pyure and they both worked great. (Caution: if you have dogs, xylitol is toxic to them!)
I also used my Homemade Pumpkin Pie Spice. Since there is not actually any pumpkin in the recipe, the pumpkin pie spice is important.
To print the recipe for Pumpkin Spice 90 Second Cake click HERE.
I have done my best to find where this recipe came from but all I can tell you is that I adapted it slightly from a screenshot someone posted and said it came from Pinterest. I searched Pinterest and asked Google but have found nothing like it. The base is similar to the plain 90 second bread found at Inside Kelly’s Kitchen.
Check out my new “Over 200 Low Carb Keto Meal Ideas” post!
3 tablespoons almond flour
1/4 teaspoon baking powder
1 tablespoon sweetener
1 1/2 tablespoons butter melted
1/2 teaspoon pumpkin spice
Mix all ingredients in a microwave safe bowl
Microwave 90 seconds.
Invert onto a plate.
Cool slightly, slice and ice
1 tablespoon butter
1 1/2 tablespoons cream cheese
Microwave 30 seconds
Stir and add 2 tablespoons sweetener
Add a splash of vanilla if you like (opt)
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.