The Best Keto Pecan Pie Mug Cake
Published November 17, 2019 • Updated February 26, 2026
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I built this keto pecan pie mug cake around the same caramelly, pecan-loaded flavor as my full-size pie, but it's done in the microwave in about 90 seconds. Single-serving, 3.9g net carbs, and it holds up to every holiday craving I've thrown at it.
I wanted a pecan pie dessert I could make on a Tuesday night without turning on the oven, and this is what I landed on after a lot of testing. The whole thing comes together in under three minutes, and the flavor is dead-on: buttery, caramelly, loaded with toasted pecans. My kids request it. My non-keto friends have eaten it without knowing. That’s the bar I set for every recipe on this site.
The base uses both almond flour and coconut flour, and that combination is deliberate. I tested this with almond flour alone (too greasy, too flat) and coconut flour alone (too dense, too dry). The two-flour blend is what gives you a tender, set crumb in under 90 seconds. Most microwave cakes from other sites skip this step and use just one flour. You’ll notice the difference.
The pecan topping is where this goes from good to something you’ll actually crave. I use ChocZero Maple Pecan Syrup because I helped develop the original recipes for their site, so I know exactly how it performs in baking. Cold butter cut into small cubes, chopped pecans, the syrup, and a pinch of salt. You mash it together with a fork and leave it chunky on purpose. Add the topping right after the first microwave, not after it cools, because the syrup sets as the cake cools and you want it to melt into the surface first. That timing detail makes the whole topping work.
If you love single-serving keto desserts the way I do, I have a whole collection: my keto chocolate mug cake is the one I make most often, the keto pumpkin mug cake is perfect for fall, and the chocolate chip version is what my kids pick. I also have a red velvet mug cake and a birthday mug cake for when you want something more festive.
One thing I want to address: yes, the full recipe is around 600 calories. I’ve seen comments about it. For me, this is a deliberate treat, not an everyday snack. I split it into two ramekins when I want a smaller portion, or I eat the whole thing when it’s Friday night and I’ve earned it. The low carb count (3.9g net) is the point, and the calories are mostly from healthy fats in the pecans and butter. If you’re watching calories closely, the ramekin split is the move I’d recommend.
For the holidays, I rotate between this and my keto pumpkin pie and pumpkin dump cake. The pecan version is the one that disappears first every single time.
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Mug Cake Ingredients
1 egg -
2 tablespoons almond flour
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2 tablespoons coconut flour
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2 tablespoons ChocZero Maple Pecan Syrup
-
1 tablespoon butter, melted
-
1 tablespoon golden monk fruit
-
1/2 teaspoon baking powder
-
pinch of salt
Pecan Topping Ingredients
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1/4 cup chopped pecans
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1 tablespoon cold butter, cut into cubes
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1 tablespoon ChocZero Maple Pecan Syrup
-
pinch of salt
Step by Step Instructions
Step by Step Instructions
Mix the ingredients
Combine all ingredients for the mug cake in a small bowl and mix together until combined.
Pour into mug
Pour mug cake batter in a large mug or into two ramekins greased with cooking spray.
Bake it
Microwave for 60 to 85 seconds or until the cake has risen and is set in the middle (not wobbly). Remove from microwave to let cool. Baking times will vary based on make and model of microwave.
Make pecan topping
To make the pecan topping, combine all ingredients in a bowl and mash together with fork. It’s okay to have chunks of butter. You don’t want it completely uniform.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I bake this in the oven instead of the microwave?
I've done it at 350 degrees F for about 12-15 minutes in a greased ramekin. The texture comes out slightly different (more like a keto pecan muffin than a soft mug cake), but the flavor is the same. I check mine at 12 minutes. The center should be set but not dry. If you go this route, the topping goes on before it goes in the oven, not after.
Can I use maple extract instead of ChocZero Maple Pecan Syrup?
I've tested this. Use 1/2 teaspoon of maple extract plus 2 tablespoons of your preferred keto sweetener (I use golden monk fruit) to replace the syrup in both the cake and the topping. The flavor profile shifts slightly (less caramel, more straight maple), but it works. I still prefer the ChocZero version because the syrup adds moisture and that sticky caramel quality you can't quite replicate with dry sweetener.
Do I add the pecan topping right after the first microwave or wait for it to cool?
Right after. I add the topping while the cake is still hot, then microwave it again for 20-30 seconds. The syrup sets as it cools, so you want the topping on while everything is warm so the butter melts into the surface and the pecans get that glazed texture. If you wait too long, the topping just sits on top instead of melding in.
Can I make this in ramekins instead of a mug?
I do this all the time. The batter splits perfectly into two small ramekins (greased with cooking spray). One of my readers, Judy, makes it in four mini ramekins and uses about 50% more topping to cover all of them. I'd start checking doneness at 45 seconds for smaller portions since they cook faster.
How many calories are in this mug cake?
The full recipe is around 600 calories. I know that sounds like a lot, but the calories come from pecans, butter, and egg (healthy fats, not empty carbs). When I want a lighter serving, I split the batter into two ramekins and save one for the next day. That puts each portion around 300 calories with the same flavor. I treat this as a deliberate low carb dessert, not an everyday snack.
What are the total carbs in this mug cake?
Total carbs are 5.7g for the full recipe. Net carbs are 3.9g after subtracting fiber. I calculated this using the exact ingredients listed, so your count might shift slightly if you swap sweeteners or use a different brand of syrup. I always double-check with whatever tracker I'm using when I substitute.
Can I freeze this mug cake?
I've frozen the cake portion (without the topping) and it reheats fine. Wrap it tightly once cooled, freeze for up to two weeks, then microwave for 30-40 seconds to reheat. The texture softens slightly compared to fresh but it's still good. I make the pecan topping fresh each time because frozen butter topping gets grainy. If you like make-ahead keto treats, my keto no bake cookies freeze even better.
Can I use regular flour instead of almond or coconut flour?
I wouldn't. The almond and coconut flour combination is what keeps this low carb (3.9g net), and I tested it specifically for the microwave timing. Regular flour would change both the carb count and the texture. The two-flour blend gives you a tender crumb that sets properly in 60-85 seconds. Swapping in regular flour means you'd need to adjust the liquid ratio and bake time, and at that point it's a different recipe.
Mug cakes are made for those of us eating keto. We don’t always want lots of sweets lying around because they can trigger cravings. A single mug cake eliminates that problem. It’s portion controlled, single or double serving, and you can have it ready in minutes. Just mix everything together in a bowl, pour it into a mug, and microwave for less than 2 minutes.
Pecan pie in mug cake form is a perfect treat any time of year, but it’s especially good around the holidays when all the Thanksgiving and Christmas desserts get piled on the tables. You get all the yummy holiday flavors without the excess carbs.
And this one is to die for! Not only is it full of pecan pie flavor, but every bite of that warm buttery topping will send your fork going back for more.
In this recipe, I use Maple Pecan Syrup by ChocZero. ChocZero syrups are full of flavor with no sugars or sugar alcohols. I love using them in my baking.
If you don’t want to bother with ChocZero syrup, substitute the syrup with 2 tablespoons of heavy whipping cream and 1/4 teaspoon of 
Traditionally mug cakes are mixed together in a mug and then baked in the same mug in the microwave for a minute or two. I like to transfer my mug cake to a pretty ramekin or I’ll just mix it together in a large ramekin. This recipe will make two pecan pie mug cakes if using a 
If you don’t have a microwave or don’t like to use them, you can still make this. Bake in an oven safe dish, like a 
My grandmother made pecan pie every Easter and I stopped letting myself think about it after going keto. Made this on a whim and the ChocZero maple syrup gets that caramelly depth way closer than I expected from something that took 90 seconds. It's not the same. But it's close enough that I had to sit with it for a minute.
Toasted the pecans in a dry pan for a few minutes before mixing them into the topping and it made a real difference, that nutty crunch hit completely different. Thinking a little vanilla extract in the batter next time.
The toasting thing is legit, especially in a mug cake where the texture is so soft all the way through. Vanilla would work, I'd start with 1/4 teaspoon, the maple syrup flavor is pretty forward so you don't need much.
Okay so I've never made a mug cake before and the 60 to 85 second microwave window has me a little anxious because I genuinely don't know what to look for, like does it still jiggle a little in the center when it's done or does it look totally set? I'm also not sure if my microwave wattage matters (pretty sure mine is 1000 watts but I've honestly never checked). And the pecan topping is a separate microwave step, which I didn't realize was a thing, so can you overcook that part too or is it more forgiving than the cake itself? I've made regular mug cakes before and ended up with something rubbery from going a little too long, and I'm guessing a keto version bakes a little differently. I really want to try this tonight but I don't want to ruin it on the first go.
1000W is fine. The center should look a little soft when you pull it (mine firms up in under a minute), so pull at 70, not the full 85. Keto version goes rubbery too if you push it. Pecan topping is way more forgiving, 20-30 seconds and you basically can't wreck it.
Made this probably eight or nine times since last fall. The first few batches I kept pulling it at 60 seconds thinking it was done, and the center was still wet. Somewhere around batch four I figured out 78 seconds is what actually works in my microwave. The pecan topping gets a slight crunch even after the second round, which I wasn't expecting. I use a bigger mug than you'd think necessary because it rises more than the batter looks like it will. Cold February night with nothing else in the house, and I can have something that tastes like pecan pie in under two minutes.
78 seconds is almost exactly where mine lands too. The batter looks like nothing in the mug and then it puffs up way more than you'd expect. Eight or nine times since fall, you've probably got better timing data on this than I do.
Do you add the pecan topping right after the first microwave or wait for it to cool a bit?
Right after. The syrup sets as it cools, so you want the topping on while the cake is still hot.
This is amazing!!!! I could literally eat it everyday if I allowed myself, 🙂!
Ha, 3.9g net carbs makes that decision a little easier to justify.
OMG! This was soooo delicious!!!! I ended up subscribing to your channel after coming across your recipe for 90 second keto bread! I have to say, by far, it's the BEST keto bread I've tasted and easy to make!!! Since I've started low carb again, I started looking for desserts to satisfy my sweet tooth and came across this recipe. I have to say, you wouldn't even know it was keto unless someone told you. And this is coming from someone who LOVES sweets with regular sugar! It was that delicious and by far one of my favorite desserts!!! I've made it three times already and it's easy to make! I can't wait to try your pecan cookie recipe. If the rest of your desserts are this delicious, I know I'll be successful on my weight loss journey! :-) Thank you for making this easy!
Three times already means more than any 5-star rating. Hope the pecan cookies hit the same - they're one of mine too.
Love, love, love your recipes, you are an awesome "Keto Leader" and I appreciate all the recipes you share. It's fun to watch your videos and know we are all together trying to be proactive, get healthy and lose weight! Thanks for what you do.
The 'all in it together' part is real. That's why I keep testing recipes until they actually work, not just until they're close enough.
This is an excellent recipe!! I made a delicious desert for my husband and I in less than 30 minutes.
Under 30 minutes for a real dessert is the whole point. Try a pinch of flaky salt on the pecan topping next time, it pulls the caramel flavor out.
Just made this. I'm a beginner but I've tried a few mug cakes and holy cow this was unbelievable. You know it's good when even non-keto dieters cant get enough (made one for my very picky foodie roommate). Thank you!! P.s. love your YT channel as well!
The picky foodie roommate passing is the real five stars. That ChocZero syrup is what sells it, the caramel flavor is hard to argue with.
These are so good. making it two nights in a row.
Watch those calories. 600 calories for the whole thing. That’ll undo any diet. Use this as a splurge or once a week special or at least only eat half if you are trying for weight loss. I’m not so it’s all mine…occasionally.
This is delicious! I made these in 4 small ramekins. I needed about 50% more topping to cover all 4 small cakes. I had most ingredients on hand already. These were easy to assemble, too. We enjoyed a warm dessert within just a few minutes.
Four ramekins is such a good call for smaller portions. I actually added the 50% more topping note to the FAQ because of you - a lot of readers were asking about ramekins and your tip was the clearest answer I had.
I would like to see total carbs on recipes. I am on a very strict 20gram total carb. Insulin resistant and overweight. I have lost over 30 pounds and off one med following the 20 total carb program. I just recently found your channel and enjoy it a great deal. Thank you!
Hi Linda, the total carbs for this is 5.7 g
I am with Linda. I also am on 20 total carbs a day. Please post total carbs.
would like more recipes with the product choc zero. I bought all the flavors. Very good!
Sure! Most of the recipes on the ChocZero website, I have developed myself. I will be adding those to this website as I get free time.