Get your pumpkin-fix plus a chocolatey bonus Guilt-free with this Chocolate Chunk Pumpkin Mug Cake. A single-serve Fall dessert in just 5 minutes that's Keto and Paleo-friendly too!
Ingredients
2½tspCoconut Oil, Melted
3TbspPumpkin Puree, Canned, not Pumpkin Pie Filling, 46g
1Egg, Room temperature
½tspStevia-sweetened Maple Syrup, 2.5ml
¼tspVanilla Extract
2TbspCoconut Flour, 16g
2TbspAlmond Flour, 15g
½tspPumpkin Pie Spice
¾tspBaking Powder
1TbspAlmond Milk, Room temperature
½ozStevia Sweetened Chocolate, Chopped, 14g
Instructions
Place coconut oil in an 8-10 oz mug and microwave for 15-20 seconds if not melted.
Add pumpkin, egg, syrup and vanilla, and stir.
In a small bowl, mix flours, spice and baking powder.
Add dry mix to mug and mix until there are no more lumps, batter will be thick.
Add milk and stir.
Fold in chocolate pieces, and sprinkle some on top.
Microwave on high for 2½-3 minutes, until cake has risen and top is fully cooked.
Notes
Make sure to use pumpkin puree, and not pumpkin pie filling.
Use room temperature egg and milk or the coconut oil will solidify. Microwave for 5 seconds if taken out of the fridge.
Cooking time may vary depending on the power of the microwave.