Pumpkin Chai Mug Cake (Keto)

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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)

1 serving

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)

1 egg

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.

Chai-Spiced Pumpkin Custard (Paleo and Primal)

Pumpkin Chai Custard

Our favorite farmer is moving soon and we won’t be able to get meat from their farm anymore.  Sad time.  But…we have found A NEW FARM to work with!  And seriously…how excited am I that they have duck eggs?!  I’ve eaten them before, but never cooked with them, so I was really excited to get started (aside: I currently have a chicken from them thawing in the refrigerator and one of my next posts will be a spatchcocked chicken).  Anyway, although I love scrambled eggs, that sounded boring.  I decided to try out the duck eggs with a custard–something where you really get to give the eggs a workout.  My observation of the duck eggs (the yolks in particular): they are a lot more sturdy than a chicken egg.  I had to work slightly harder to whip the duck eggs than chicken eggs.  But trust me…the taste is worth it.

I’ve been doing a challenge this month with my BEACH BODY TRAINER and last week she posted a recipe for some sort of pumpkin coconut custard.  When I first looked at it, I thought it sounded delicious and I wanted to make it immediately.  It sounds good right?  Pumpkin Coconut Custard.  Well…then I saw that the recipe called not only for coconut milk (I figured that was the coconut part), but also coconut extract.  Um…pumpkin and super coconut don’t actually sound good to me.  But what does?  Pumpkin chai.  I used the base of the original recipe (which was already written as a paleo recipe…so fortunately, I didn’t have to substitute a bunch of items and match consistencies), switched the extract, added some key spices for the chai component, and voila!  This ramekin of tastiness was born.

Normally I try to refrain from making pumpkin stuff during the fall.  I know it sounds weird because pumpkin is very much a fall harvest; however, it seems as though my Facebook feed is inundated with yoga-mom-housewife-porn…AKA…PUMPKIN.  I start to wonder if a bunch of people start worshiping at The Holy Church of the Spice-est Pumpkin during this season…but maybe that’s just me.  This sounded so good that I decided to make it anyway.  Viva la pumpkin!

 

Chai-Spiced Pumpkin Custard

Serves 6

1 tsp cinnamon

1/2 tsp ground cardamom

1/2 tsp ground allspice

1/2 tsp ground cloves

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp sea salt

4 large eggs, beaten

1/2 C pure maple syrup (I pretty much exclusively use grade B)

1/2 tsp vanilla

15-oz can pumpkin

3/4 C canned full-fat coconut milk (or heavy whipping cream)

3/4 C unsweetened almond milk

 

1.- Preheat oven to 300.  Get out a 9×13 pan and six 6-8 oz ramekins.

2.- In a small bowl, combine cinnamon, cardamom, allspice, cloves, ginger, nutmeg, and sea salt.  Mix well and set aside.

3.- In a large bowl, whip eggs, maple syrup, and vanilla.  Whisk well until it starts to get a bit frothy.  Add pumpkin and spices–mix well.

4.- While whisking, add coconut milk and almond milk.  The batter will get pretty creamy.

5.- Pour evenly into ramekins.  I had enough to fill six ramekins with about 3/4 C of batter each, give or take.  Place ramekins in the 9×13 baking pan and pour an inch of hot water into the baking pan around the ramekin containers.  Bake 40 minutes, turn off oven, and leave in the oven for an additional 10 minutes.

6.- Cool completely and chill until ready to serve.