This recipe uses my homemade Low Carb Pumpkin Spice Puree.
- 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
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.
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.