– 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
In a medium-size bowl whisk the egg with the pumpkin puree, melted coconut oil, and vanilla extract.
Whisk the Spices
Whisk the Spices, Eggs, and Pumpkin with a small handheld whisk until well combined.
Add Keto-friendly Flour
Add almond flour, coconut flour, erythritol, baking powder. Combine with a spatula.
Transfer to Mug
Transfer the Keto Pumpkin Spice Mug Cake batter to a tall microwave-safe coffee mug.
Microwave Mug Cake
Microwave at 900W for 90 seconds or until the cake rises out of the mug and the middle is set.
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.
NET CARBS FAT PROTEIN
Serving: 1 Mug Cake Makes: 1 Serving
Prep: 5 Minutes Cook: 2 Minutes