Pumpkin Chocolate Chip Mug Cake
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Ingredients
- 1 Egg (room temperature)
- 1/2 tsp Vanilla Extract
- 1 tbsp Coconut Oil
- 2 tbsp Pumpkin Puree
- 3 tbsp Almond Flour
- 2 tbsp Granular Sugar Replacement (Lakanto)
- 1/2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice (or 1/4 tsp Cinnamon, 1/8 tsp Nutmeg, 1/8 tsp ginger)
- 1 tbsp Lily's Milk Chocolate Chips (optional, but recommended)
Instructions
- Take one egg out of the fridge. You need a room-temperature egg for this recipe.
- Add wet ingredients to a mug and stir - egg, vanilla, coconut oil, pumpkin puree
- Add dry ingredients and stir - almond flour, lakanto, baking powder, pumpkin pie spice
- Add MOST of the chocolate chips and stir (save a few chocolate chips to melt on top)
- Microwave for 90 seconds (or until middle is set and cake rises)
- OR bake at 350F for 15-20 minutes in a greased, oven-proof ramekin.
Notes
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