Pumpkin Mug Cake

I’m really enjoying this healthy pumpkin mug cake. It’s the perfect fall dessert (or breakfast!).

Made with coconut flour and sweetened with stevia, this pumpkin mug cake is keto, low carb and gluten free. It’s a big cake, and when it’s frosted, it makes two generous, filling servings, so either share it with someone, or save some for later.

The cake “bakes” in the microwave for just 90 seconds. In fact, I got the idea for this cake from this 90 second bread recipe. What would happen, I wondered, if I added pumpkin, a sweetener and cinnamon? I increased the amount of coconut flour just a little – it is so absorbent that too much means a very dry cake – and loved the result!

Ingredients
Optional frosting:

• 2 oz cream cheese
• 1 tablespoon canned pure pumpkin puree
• 1/4 teaspoon stevia glycerite
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon pure vanilla extract

Cake:

• 1 tablespoon unsalted butter
• 2 tablespoons pumpkin puree
• 1/4 teaspoon stevia glycerite (heaping)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1.5 tablespoons coconut flour (11 grams)
• 1/4 teaspoon baking powder

Instructions

1. If making frosting: Soften the cream cheese in the microwave, about 10 seconds. Mix in the remaining ingredients and whisk until smooth. Set aside.
2. Place the butter in a 7oz ramekin. Melt in the microwave.
3. .............................

for full recipes please see : healthyrecipesblogs.com

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