I’ve tried quite a few grain-free cake-type desserts that all turn out like the consistency of a sweet pile of scrambled eggs. Well, either that or a super dry scone-brick. This is light and fluffy (at least while it’s hot–it hasn’t made it long enough to hit the cold stage, so I don’t know what it’s like then). It’s a little more wet than traditional cake, but it’s not like eating pumpkin eggs. It packs a wallop of a nutritional punch, and would likely be a great breakfast if you paired it with some bacon!
Unlike many keto or paleo/primal desserts, this is nut-free and coconut-free. If you want to make this primal or paleo, you can. You would replace the sweetener with honey or maple syrup–I don’t know the measurements of that replacement, and it would significantly alter the sugar content, but you could do it.
This is nutritionally dense enough that I can’t eat one whole serving by myself, so you might want to find someone to share this with. Once they smell it, people should be lining up to apply for that position.
Pumpkin Chai Mug Cake (Keto)
Nutrition: Calories (282), Total Fat (19 g), Saturated Fat (3.2 g), Total Carbs (12.8 g), Fiber (8.7 g), Net Carbs (4.1 g), Sugar (1.4 g), Protein (18.2 g)
1/4 C flax meal
1/2 tsp baking powder
3 tsp stevia
1/2 tsp cinnamon
pinch of cardamom
1/2 tsp pumpkin pie spice
3 Tbsp pumpkin puree (NOT pumpkin pie filling)
small pinch of sea salt
1.- In small bowl, whisk egg and pumpkin. Add in all dry ingredients and mix until incorporated.
2.- Pour into mug. For shorter/wider mugs, microwave for 1:45-2:00. For taller/thinner mugs, microwave for 2:00-2:30.
3.- To put on a plate, run a knife around the edge to loosen. Flip the mug over onto a plate. The cake will be steaming when it first comes out. If you don’t want your whipped cream to slide right off, let it cool for a couple minutes.