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Keto Pumpkin Mug Cake

Keto Pumpkin Mug Cake

Monika Soni
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 0
Calories 242 kcal

Ingredients
  

Ingredients

  • 2 tablespoons coconut flour
  • 2 tablespoons almond flour
  • 1 tablespoon sugar-free sweetener
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons oil we used avocado oil
  • 1 egg
  • 3 tablespoons pumpkin puree not pumpkin pie filling
  • 1/2 teaspoon vanilla extract

Instructions
 

  • In a medium mixing bowl, whisk coconut flour, almond flour, sweetener, pumpkin spice, baking soda and salt.
  • Add oil, egg, pumpkin, and vanilla extract.
  • Mix until combined.
  • Divide batter between two mugs or two small ramekins.
  • Microwave individually for 60 seconds.
  • Using an oven mitt, remove the mug cake from the microwave.
  • Let sit for 5 minutes, then enjoy.

Nutrition

Calories: 242kcalCarbohydrates: 8.5gProtein: 6gFat: 20gSaturated Fat: 3gCholesterol: 93mgSodium: 220mgFiber: 4g
Keyword Easy Mug Cake Recipe, Gluten-Free Pumpkin Dessert, Keto Pumpkin Cake, Low-Carb Mug Cake, Quick Keto Pumpkin Treat
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