Keto Pumpkin Spice Mug Cake
Pumpkin Spice!!! It is that time of year again and I love it. But sadly some of us pumpkin spice lovers are to busy to spend all day baking. But don’t worry in less than ten minutes you can make yourself this delicious mug cake. Great for desert, or for a snack, or I really like them for breakfast.
Servings 1 cake
Calories 348kcal
Ingredients
Dry Ingredients
- 3-1/2 tbsp almond flour
- 3/4 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1 tbsp Allulose
Wet Ingredients
- 1 large egg
- 2 tbsp pumpkin puree
- 1 tbsp coconut oil or butter
- Optional: 3-5 drops liquid stevia
Instructions
- Place all the dry ingredients in a mug or a ramekin and combine well, make sure there are no clumps.
- In a separate bowl (cereal bowl will work) beat egg with pumpkin puree (and stevia if using).
- Add the egg mixture to the dry mixture
- Microwave on high for 70-90 seconds.
- (If you want to cook the mug cake in a regular oven, or you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 350 °F and cook for about 12-15 minutes or until cooked in the center.)
- When done, you can optionally top the mug cake with whipped cream, sour cream or creamed coconut milk
- Enjoy
Notes
Just a note: pumpkin pie filling and pumpkin puree are not the same thing. The pie filling has a bunch of sugar in it.
Macros Fat: 279cal/80% Protein: 48cal/13% Carbs: 21cal/7%
Nutrition
Calories: 348kcal