This pumpkin pie mug cake has no egg and is moist and cake-y.
Keto Pumpkin Pie Mug Cake Ingredients:
- 1/2 flax egg (1/2 tbsp flax and 1/2 tbsp hot water)
- 1 tbsp coconut oil
- 4 tbsp almond flour
- 1/4 tsp of pumpkin pie spice
- about 1 tbsp of pure pumpkin puree
- 2 tsp of erythritol or other sugar substitute
- Pinch of salt
- 1/8 tsp baking powder
How to Make This Keto Pumpkin Pie Mug Cake
Step 1: Grab a mug or a ramekin.
Step 2: Put 1/2 tbsp of flax seed + 1/2 tbsp of boiling water into mug. Let sit for 1 minute to create a “flax egg” that will bind the ingredients together like a real egg would.
Step 3: Add 1 tbsp coconut oil (melted) and 1 tbsp of pure pumpkin puree (no sugar added). Mix together well.
Step 4: Add the rest of the ingredients and stir well.
Step 5: Pop your mug into the microwave for about 1 minute and 10 seconds, longer if you want it less moist. Experiment by starting out with just 1 minute of microwaving. If it’s done, it’ll be firm to the touch and not wet or goopy anywhere. If you need more time, add it in 10-second intervals until you achieve the right texture.