Easy Almond Flour Pumpkin Chocolate Chip Mug Cake
Pumpkin puree mixed with almond flour, sweetener, egg, spices, baking powder and chocolate chips. Whisk together in a large mug, microwave and enjoy!
- ⅓ cup pumpkin puree *blotted
- ¼ cup almond flour *sub all-purpose flour if desired but use only 3 tablespoons. *see note below
- 1 tablespoon maple syrup *see note below
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- 1 large egg
- ¼ teaspoon baking powder
- 1 tablespoon dairy free dark chocolate chips *see note below
Almond flour: I use and love Bob's Red Mill super fine, blanched almond flour!
Maple syrup: honey or agave are also tasty! *For keto, substitute your favorite zero calorie/carb sweetener (such as stevia or monk fruit). These tend to be sweeter so start with 1/2 a teaspoon or so.
Dairy free chocolate chips: sweet little morsels! *Consider sugar free chips if you're making this recipe keto. Some brands of chocolate chips have milk in them so be sure to select a dairy free brand if this is a concern for you.
Place your pumpkin puree on a paper towel and blot. (*Tip: this simply means to fold the edges of the paper towel in over the puree to soak up excess moisture).
Measure all ingredients (except for chocolate chips) into your mug and whisk until everything is well combined.
Stir in chocolate chips, reserving a few to sprinkle on top if desired!
Microwave for 1&½ to 2 minutes. When the center of the cake is no longer wet, it is done.
Allow to cool and enjoy!
Serving: 1mug cake | Calories: 400kcal | Carbohydrates: 36.5g | Protein: 13.5g | Fat: 25g | Fiber: 7.5g | Sugar: 22.5g