Description
A high-protein keto pumpkin mug cake ready in 2 minutes. No added sugar, tastes like dessert, and keeps kids (and moms) full until lunch.
Ingredients
Scale
- 1 Tbsp butter, melted
- 2 large eggs
- 2 Tbsp canned pumpkin puree
- 1½ Tbsp golden erythritol
- 2 Tbsp almond flour
- 1 Tbsp unflavored collagen
- ¼ tsp baking powder
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cardamom
Instructions
- Add the butter to a large microwave-safe mug (12 oz or bigger) and microwave for 15–20 seconds, until melted.
- Add the eggs, pumpkin puree and golden erythritol. Whisk with a fork until smooth.
- Stir in the almond flour, collagen, baking powder, cinnamon, nutmeg and cardamom until no dry spots remain.
- Microwave for about 2 minutes, until the top is set and springs back when lightly touched. (Mine took 2 minutes 20 seconds; start checking at 1 minute 45 seconds.)
- Let it rest for 1 minute. Eat it straight from the mug, or run a knife around the edge and flip it onto a plate. Add your favorite toppings and enjoy!
Notes
Notes: Use a 12-oz or larger mug. Microwave times vary, so check at 1 minute 45 seconds. Swap the collagen for protein powder, or leave it out.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Microwave
- Cuisine: American
