Pecan Pie Protein Mug Cake - Low Carb, Gluten Free
Prep Time10mins
Cook Time12mins
Total Time22mins
Servings: 1mug cake
Calories: 288kcal
Course: Dessert
Cuisine: American, Thanksgiving
Just an amazing Half Baked Pecan Pie Protein Mug Cake with a fudgy center and crunchy pecan topping. This keto and low carb pecan pie mug cake uses a ton of protein powder, a bit of coconut flour, and is gluten free, sugar free and healthy!
Ingredients
1scoopVanilla Protein Powder, 30g, ⅓ cup, Whey-caesin
1TbspCoconut Flour, 7g
½tspBaking Powder
PinchofCinnamon
¼cupUnsweetened Almond Milk, 60ml
1Egg White, 31g, 2 Tbsp
Pecan Topping:
1TbspChopped Pecans, 14g
1tspOat Flour, 1-2g, or other
PinchofCinnamon
¾tspMaple Syrup, Sugar free recommended below
½tspCold Grated Butter, 2g
Instructions
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk protein powder, coconut flour, baking powder and cinnamon.
Add almond milk and egg white, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed.
Pour batter into ramekin.
In another bowl, combine chopped pecans, flour and cinnamon.Add maple syrup and grated butter and mix well to coat.
Bake for 12-13 minutes.
Top should be mostly set, but still slightly wobbly. It will harden when cool.
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.