Keto 90 second pumpkin spice mug cake
an easy fall treat for autumnal flavors with portion control
Servings 2
Calories 472kcal
Ingredients
Pumpkin mug cake
- 2 TB butter melted
- 1 TB heavy cream
- 3 TB pumpkin puree plain
- 2 TB brown sugar alternative
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup almond flour
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
- 1 tsp vanilla extract
maple nutmeg frosting
- 2 TB cream cheese softened
- 1 tsp splenda liquid
- 1 tsp maple extract
- 1/2 tsp nutmeg fresh; optional
Instructions
cake instructions:
- Combine wet ingredients well. Scraping bottom to get all ingredients.
- In a separate small bowl, combine dry ingredients.
- Combine wet and dry ingredients, whisking well to combine until thoroughly incorporated.
- Fill the batter into two mugs or ramekins.
- microwave 90 seconds, or until just set.(1100 watts)
Frosting:
- Combine frosting ingredients except nutmeg. Grate or sprinkle fresh nutmeg over cake.
Notes
Total carbs: 8g
fiber: 6g
Net carbs: 3g
serving size: 1/2 of recipe
serves 2
Keto pumpkin spice mug cake
Nutrition
Serving: 2g | Calories: 472kcal | Carbohydrates: 9g | Protein: 13g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 766mg | Potassium: 323mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4279IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 3mg