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