Pumpkin Mug Cake

A warm breakfast that takes 3 minute in the microwave.

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Pumpking Mug Cake

Yield: 1

Author: The Big Man's World

Prep time: 3 MinCook time: 3 MinTotal time: 6 Min

No grains or sugar!This pumpkin mug cake is so fluffy and moist, it only takes one minute to make! No grains or sugar, it's a healthy keto dessert for one, perfect to satisfy the sweet tooth!

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Ingredients

• 2 tablespoon coconut flour
• 1 tablespoon almond flour
• ½ teaspoon baking powder
• 1 tablespoon granulated sweetener of choice
• ¼ cup (80g) pumpkin puree
• 1 large egg OR egg white or vegan subs
• 1-2 tablespoon (15-30ml) dairy free milk of choiceI used unsweetened almond milk
• 1-2 tablespoon dairy free chocolate chips optional
• ***I add 1 tsp pumpkin pie spice***

Instructions

1. In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder and sweetener, and mix well. Add the egg, and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
2. Spray a small microwave safe bowl with cooking spray generously. Pour in the batter and top with extra chocolate chips. Microwave the mug cake for one minute.
3. Remove from the bowl and allow to cool for a minute before enjoying.

OVEN INSTRUCTIONS

1. Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.

https://www.anthologyofcrumbs.com/pumpkin-mug-cake

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