Craving a delectable dessert that won't derail your diet? Imagine a warm, spicy pumpkin cake that's ready in minutes, packed with autumn flavors, and completely gluten-free! This Low Carb Pumpkin Chai Mug Cake is your ultimate quick fix for those sweet tooth moments, delivering all the cozy chai spices and pumpkin goodness without the carb overload. Perfect for health-conscious foodies and keto enthusiasts, this mug cake is about to become your new obsession!
Prep Time: 5 mins
Cook Time: 1 mins
Total Time: 6 mins
Cuisine: Gluten Free
Serves: 1 serving
Ingredients
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 tbsp erythritol
- 1 egg
- 2 tbsp pumpkin puree
- 1 tbsp almond milk
Instructions
- Gather all the ingredients: 2 tablespoons of almond flour, 1 tablespoon of coconut flour, 1/4 teaspoon of baking powder, 1/2 teaspoon of pumpkin pie spice, 1 tablespoon of erythritol, 1 egg, 2 tablespoons of pumpkin puree, and 1 tablespoon of almond milk.
- In a microwave-safe mug, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and erythritol. Mix these dry ingredients thoroughly with a fork to ensure there are no clumps.
- In a separate bowl, crack the egg and whisk it lightly. Add the pumpkin puree and almond milk to the egg, and mix until the ingredients are well combined.
- Pour the wet mixture into the mug with the dry ingredients. Stir everything together until you have a smooth batter, making sure to scrape the sides and bottom of the mug to incorporate all the flour.
- Once the batter is mixed, place the mug in the microwave and cook on high for about 1 minute. Cooking times may vary depending on the wattage of your microwave, so keep an eye on it to avoid overflowing.
- After 1 minute, check the mug cake for doneness. It should be set in the middle but still moist. If needed, microwave for an additional 10-15 seconds until fully cooked.
- Allow the mug cake to cool for a minute before enjoying. You can top it with a dollop of whipped cream or a sprinkle of additional pumpkin pie spice if desired.
Tips
- • Use a microwave-safe mug that's at least 12 ounces to prevent overflow • Mix dry ingredients thoroughly to avoid flour clumps • Don't overmix the batter - just combine until smooth • Microwave times can vary, so start with 1 minute and check consistency • Let the cake cool for a minute to allow it to set properly • For extra richness, consider adding a small dollop of sugar-free whipped cream • Experiment with toppings like a sprinkle of cinnamon or a few chopped nuts • Store any leftover ingredients in airtight containers to maintain freshness
Nutrition Facts
Calories: 140kcal
Carbohydrates: 6g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 93mg
