Keto Pumpkin Chai Mug Cake
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 227.3
- Total Fat: 19.2 g
- Cholesterol: 31.0 mg
- Sodium: 189.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.1 g
- Protein: 6.6 g
View full nutritional breakdown of Keto Pumpkin Chai Mug Cake calories by ingredient
Introduction
Thank you IBreatheImHungry.com Thank you IBreatheImHungry.comNumber of Servings: 2
Ingredients
-
2 tbsp Butter, salted
3T Better 'n' Eggs egg substitute
2 Tbsp Chai tea, brewed strong
2 serving Truvia Natural Sweetener
1/4c Almond Flour - per 1/4 Cup
1.5 tbsp Coconut Flour (by BABYHUNT)
1/4 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
1/2 tsp Baking Powder
1/4 tsp Nutmeg, ground
1/4 tsp Cinnamon, ground
pinch of salt
Tips
Top with low carb whipped cream for an extra creaminess
Directions
Melt the butter in a microwave safe bowl. Add the egg, tea, sugar substitute, almond flour, coconut flour, pumpkin puree, baking powder, nutmeg, cinnamon, and pinch of salt. Stir well and divide between two mugs or 4 paper baking cups. Microwave for one minute. Test and microwave for another 30 seconds if necessary. If still not firm, try another 30 seconds, but be careful not to overcook.
Serving Size: 2 mugs
Serving Size: 2 mugs