Flourless Pumpkin Mug Cake
Single serving flourless pumpkin mug cake that is cooked in the microwave and ready in less than 10 minutes from start to finish.
Ingredients
- 1/4 cup creamy almond butter, I recommend you use the no-stir kind
- 2 1/2 tbsp pumpkin puree
- 2 tbsp granulated white sugar
- 2 tbsp whisked egg, a little more than 1/2 a large egg
- 1/4 tsp baking power
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
- In a large microwave-safe mug, add all ingredients. Stir vigorously with a small whisk until batter is smooth.
- Cook in microwave for about 1 minute 50 seconds. Cake will initially rise a lot while cooking so make sure your mug is not too small. When it's finished cooking it will sink back down to the size of a large cupcake. Let cake cool a few minutes before eating. Cake is best consumed while still warm.
Notes
- If you plan on serving your cake in an unusual-shaped mug, I recommend you mix all ingredients in a regular-shaped oversized mug first and then either pour batter into the decorative mug to cook (assuming it is microwave-safe) or cook it in the regular mug and then plate it into the other mug.
Serving: 1mug cake, Calories: 524kcal, Carbohydrates: 39g, Protein: 16g, Fat: 37g, Saturated Fat: 3g, Sodium: 38mg, Fiber: 7g, Sugar: 28g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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