Keto Pumpkin Mug Cake

Whips up in minutes, is fluffy, sweet, and perfect for autumn! You'll never know this mug cake is low-carb!

Mug cakes are honestly one-of-a-kind! They're so versatile, easy-to-make, delicious and FAST! You can keto-ify them, paleo-ify them, dairy-free-ify them, and so much more! There are a million different flavors, too! Birthday cake (a favorite!) chocolate, vanilla bean, pumpkin, banana, gingerbread, peanut butter, and so many others.

So, what're you waiting for? Grab your keto/paleo ingredients, two of your favorite, little mugs, and get microwaving with me! ;)

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Keto Pumpkin Mug Cake

- Yields 2, small cakes -

INGREDIENTS:

• 1 large egg

• 2 Tbsp pumpkin purée

• 1/2 tsp vanilla extract

• 1 Tbsp avocado oil - or melted butter/coconut oil

• 3 Tbsp almond flour

• 1 1/2 Tbsp coconut flour

• 1 1/2 Tbsp Lakanto monk fruit

• 1/2 tsp baking powder

• 1/2 tsp pumpkin pie spice

• Cinnamon to taste

• A pinch of salt

• Chocolate chips, pecans, walnuts, or whatever you’d like!

INSTRUCTIONS:

1. Simply mix together all your ingredients! BUT, if you’re using an oil/fat that hardens when cold, you’ll want to make sure your egg is at room temperature! If using avocado oil, you’re good to go!

2. Stir in your add-ins! Microwave for 1-2 minutes, or until the cake is baked all the way through (you can tell it’s finished because there should be no wet spot in the center on top of it!) Enjoy!!

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