Keto Pumpkin Mug Cake
Keto Pumpkin Mug Cake is a healthy & five-minute dessert. It is the quick & an all-time favorite dessert. It also has the goodness of pumpkin. Although it doesn’t take much time to have in front of you, still it gives you the option of making it earlier. You can eat them warm as well as chilled (as you like). The recipe is for chocolate flavor but you may swap the cocoa powder with extra almond meal to have only the pumpkin-flavored Keto Pumpkin Mug Cake. It only has 3.9 g of net carbs/serving.
Follow the directions, tips, & tricks for the best results.
INGREDIENTS:
- Two tablespoons of powdered cocoa
- An egg, big-sized
- One-fourth cup of almond meal (25 g)
- 1/4 teaspoon of vanilla essence
- 90 grams of pumpkin puree (1/3 cup)
- Baking powder, 1/4 tsp
- 1.5 tbsp of keto sweetener (granulated)
INGREDIENT NOTES:
KETO SWEETENER:
This recipe recommends using any granulated keto sweetener. Either it is allulose, straw, monkfruit, etc.
EGGS:
Beaten eggs make the airy & spongy mug cakes. Use a big egg that must be at the surrounding temperature.
FLOUR:
The recipe recommends using almond meal. If you are using the fine powder of almonds, then use only three tablespoons.
COCOA POWDER:
Use the unsweetened version of cocoa powder to have the chocolaty mug cake. Use your favorite brand to have the best taste.
PUREE OF PUMPKIN:
We are using the canned pumpkin puree here. It is always better to use the puree of fresh pumpkins, as canned may contain preservatives. You need to process the fresh pumpkins to make their puree. It will be the healthiest version. Use the canned one if you are short on time
BAKING POWDER:
It helps to raise the mug cake. Always check the expiration date before using the one.
INSTRUCTIONS:
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