Pumpkin Mug Cake (Paleo, Gluten-free, Dairy-free)
An easy, quick and delicious pumpkin cookie dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.
Servings: 1
Ingredients
- 2 Tbs coconut sugar
- 1 Tbs extra light olive oil ( or coconut oil or vegetable oil )
- 1 Tbs canned pumpkin puree
- 1 egg yolk
- 2 Tbs almond flour
- 1 Tbs tapioca flour
- 1/2 tsp pumpkin pie spice
- 1 Tbs mini chocolate chips (dairy-free)
Instructions
- In a microwave safe mug or ramekin, add coconut sugar and olive oil and mix. Add the pumpkin puree and egg yolk and mix again. Then add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.
- Fold in the mini chocolate chips.
- Microwave for 40 seconds. Note: only cook for 40 seconds bc it keeps cooking after you remove it.
- Serve as is or with ice-cream.
- Note: make sure your mug is microwave proof. If your mug gets too hot, then the batter wont cook. You want the batter to get hot and not the mug itself.
Nutrition
Calories: 453kcal | Carbohydrates: 44g | Protein: 7g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 197mg | Sodium: 69mg | Potassium: 59mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2630IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg