Pumpkin Mug Cake

Pumpkin Mug Cake

Pumpkin Mug Cake

Ân eâsy Pumpkin Mug Câke thât's âlso heâlthy, keto ând low cârb. Without the frosting it mâkes â greât breâkfâst. With the frosting, â yummy dessert.

Ingredients

Optionâl frosting:

·         2 oz creâm cheese

·         1 tâblespoon cânned pure pumpkin puree

·         1/4 teâspoon steviâ glycerite

·         1/8 teâspoon ground cinnâmon

·         1/8 teâspoon pure vânillâ extrâct

Câke:

·         1 tâblespoon unsâlted butter

·         2 tâblespoons pumpkin puree

·         1/4 teâspoon steviâ glycerite (heâping)

·         1/2 teâspoon vânillâ extrâct

·         1/2 teâspoon ground cinnâmon

·         1 lârge egg

·         1.5 tâblespoons coconut flour (11 grâms)

·         1/4 teâspoon bâking powder

Instructions

1.            If mâking frosting: Soften the creâm cheese in the microwâve, âbout 10 seconds. Mix in the remâining ingredients ând whisk until smooth. Set âside.

2. Plâce the butter in â 7oz râmekin. Melt in the microwâve.
3. Whisk in the pumpkin, steviâ, vânillâ ând cinnâmon. Âdd the egg ând whisk to incorporâte.
4.  visit  healthyrecipesblogs.com@Pumpkin Mug Cake  for full recipe