Pumpkin Cinnamon Spice High Protein Mug Cake

Pumpkin Cinnamon Spice High Protein Mug Cake

Ingredients:

  • 11/4 cup almond flour (low-carb base)
  • 1 scoop vanilla protein powder (or any flavor that complements pumpkin spice)
  • 1/4 tsp baking powder (for fluffiness)
  • 1/2 tsp cinnamon (you can adjust to taste)
  • 1/2 cup Lilys caramel chocolate chips
  • 2 tbsp pumpkin puree (unsweetened, for flavor and moisture)
  • 1 large egg (for protein and structure)
  • 1 tbsp unsweetened almond milk (or any low-carb milk alternative)
  • 1/2 tsp vanilla extract (for added flavor)
  • Sugar Free Walden Farms Caramel Syrup
  • Optional toppings: a light sprinkle of pumpkin spice or a tiny pinch of sea salt

Directions:

  • Mix the Dry Ingredients: In a microwave-safe mug or small bowl, combine the almond flour, protein powder, chocolate chips, baking powder, cinnamon, and a pinch of salt if using. Stir well to ensure everything is evenly distributed.
  • Add the Wet Ingredients: Add the pumpkin puree, egg, almond milk, and vanilla extract to the dry mixture. Stir until you have a smooth batter. If you prefer a sweeter mug cake, add your preferred sweetener at this stage.
  • Microwave: Microwave the mug cake on high for about 1 minute and 30 seconds. Check the cake at the 1-minute mark; if it’s still a bit undercooked in the center, continue microwaving in 10-second intervals until done.
  • Optional Toppings: For extra flavor, top with a dollop of Greek yogurt, a sprinkle of cinnamon, or a few sugar-free chocolate chips.
  • Enjoy: Let the mug cake cool slightly before enjoying it warm!!

Nutritional Information (per serving)

Calories: ~250-280 kcal

Protein: ~25-30g

Fat: ~12-15g

Carbohydrates: ~8-10g

Fiber: ~3-4g

Net Carbs: ~5-6g

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