Description
A quick and easy keto-friendly dessert that satisfies your pumpkin spice cravings in a mug.
Ingredients
Scale
- 3 tablespoons almond flour
- 1 tablespoon pumpkin puree
- 1 tablespoon erythritol or sweetener of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 1 tablespoon melted butter
Instructions
- In a microwave-safe mug, mix together the almond flour, pumpkin puree, erythritol, baking powder, pumpkin spice, salt, and cocoa powder.
- Add the egg and melted butter to the dry ingredients and mix until well combined.
- Microwave on high for 60-90 seconds, or until the cake is set in the middle.
- Let it cool for a couple of minutes before enjoying.
Notes
- This mug cake can be topped with whipped cream or sugar-free frosting for added flavor.
- Adjust the sweetness to your preference.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg