EASY
– 1 Egg – 2 tbsp Pumpkin Puree – ½ tsp Vanilla Extract – 1 tbsp Coconut Oil – 3 tbsp Almond Flour – ½ tbsp Coconut Flour – 1 ½ tbsp Erythritol – ½ tsp Baking Powder – ¼ tsp Ground Cinnamon – ⅛ tsp Nutmeg – ⅛ tsp Ginger
Combine Ingredients
In a medium-size bowl whisk the egg with the pumpkin puree, melted coconut oil, and vanilla extract.
1
Whisk the Spices
Whisk the Spices, Eggs, and Pumpkin with a small handheld whisk until well combined.
2
Add Keto-friendly Flour
Add almond flour, coconut flour, erythritol, baking powder. Combine with a spatula.
3
Transfer to Mug
Transfer the Keto Pumpkin Spice Mug Cake batter to a tall microwave-safe coffee mug.
4
Microwave Mug Cake
Microwave at 900W for 90 seconds or until the cake rises out of the mug and the middle is set.
5
Decorate Mug Cake
Wait for 1 minute before adding unsweetened whipped cream on top of the mug, chopped pecan, and a drizzle of sugar-free maple syrup.
6
NET CARBS FAT PROTEIN
6.2 grams
29.8 grams
11.6 grams
SERVINGS
TIME
Serving: 1 Mug Cake Makes: 1 Serving
Prep: 5 Minutes Cook: 2 Minutes