Ingredients:
– 2 tablespoons almond flour
– 1 tablespoon coconut flour
– 1 tablespoon pumpkin puree
– 1 tablespoon unsweetened almond milk
– 1 large egg
– 1 tablespoon granulated sweetener (such as erythritol or stevia)
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon baking powder
– 1/4 teaspoon vanilla extract
– Whipped cream (optional, for topping)
Instructions:
1. In a microwave-safe mug, combine the almond flour, coconut flour, pumpkin puree, almond milk, egg, sweetener, pumpkin pie spice, baking powder, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
2. Microwave the mug on high for 1 minute and 30 seconds to 2 minutes. The cooking time may vary depending on the wattage of your microwave, so keep an eye on it to prevent overcooking.
3. Carefully remove the mug from the microwave (it will be hot), and let it cool for a minute or two.
4. If desired, top the mug cake with a dollop of whipped cream. You can also sprinkle some extra pumpkin pie spice on top for added flavor.
5. Enjoy your keto/low-carb pumpkin pie mug cake straight from the mug with a spoon!
Note: The nutritional values may vary based on the specific ingredients and brands you use. It’s always a good idea to double-check the labels for accuracy if you’re following a strict diet.
