This recipe uses my homemade Low Carb Pumpkin Spice Puree.
Ingredients
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1 egg
- 3 tablespoons Low Carb Pumpkin Spice Puree
- 2 tablespoons melted coconut oil or butter
- ¼ teaspoon vanilla extract
Directions
Step 1: Combine all the ingredients in a microwave safe coffee mug or medium size ceramic soup bowl/ramekin.
Step 2: Microwave for 90 seconds. Allow it to cool.
Step 3: Use a knife to loosen cake from the edges. Flip upside down on a plate.
My favorite way to eat these is with pecans, salted butter and a touch of sugar free syrup.
Credits
This recipe was adapted from the Coconut Flour Mug Cake recipe from Leelalicious.com. Her recipe is Paleo which is not the same thing as Keto. I replaced the maple syrup, puree and spices in her recipe for 3 Tablespoons of my Low Carb Pumpkin Spice Puree. Enjoy with a cup of sugar free Pumpkin Spice Latte. Click the link below to see the original recipe from Leelalicious.com.
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