Low Carb Chocolate Chip Pumpkin Mug Cake
⏱ Prep: 15 min🍳 Cook: 2 min✅ Ready: 17 min
384
Calories
6.7g
Net Carbs
8.5g
Protein
31g
Fat
⏱ Prep: 15 min🔥 Cook: 2 min⏰ Ready: 17 min
Thanksgiving is not complete without some kind of pumpkin
How to Make It
Step 1
Combine room temperature butter and sweetener together in a small bowl or the mug you plan on using. Continue to mix it with a small rubber spatula until the butter and sweetener are well combined.
Step 2
Add the yolk, vanilla extract, pumpkin puree, almond flour, baking powder, cinnamon, and kosher salt. Mix well with the spatula.
Step 3
Add in half of the chocolate chips. Mix well.
Step 4
Then pour the batter into an 8 oz mug if the batter is not in there already. Sprinkle the rest of the chocolate chips on top.
Step 5
Microwave on HIGH for 1 ½ minute or until the cake is puffed and set in the center. Serve immediately.
Ingredients
- Butter – 1 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 1-½ tablespoon
- Raw Egg, Yolk – 1 large
- Vanilla Extract – 1 teaspoon
- Organic Pumpkin Puree by Pacific – 3 tablespoon
- Almond Flour – 3 tablespoon
- Baking Powder – ¼ teaspoon
- Cinnamon – ¼ teaspoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Sugar Free Chocolate Chips by Hershey’s – 1 tbsp