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Pumpkin Mug Cake with Cream Cheese Frosting

Pumpkin Mug Cake with optional Cream Cheese Frosting

#keto #ketorecipes #pumpkinspice #mugcake




Keto pumpkin mug cake coconut flour
Serves 1, but I shared it with my husband because after the frosting, it was very filling!


Are you basic? If you're basic like me, you love all things pumpkin spice. I have been craving a pumpkin muffin with cream cheese frosting. Starbucks used to have one, but I'm not sure if they still do. They definitely still have their pumpkin bread. Yum!

My first try at this, I used almond flour, and too much egg. It didn't work out. My husband ate it, but it wasn't pretty. I also didn't like the texture. In this pumpkin experiment, I also tried one with 1 tablespoon almond flour, and 1 tablespoon of coconut flour. The texture was better. The only reason I didn't write this recipe with both, was because I figured most people don't have both ingredients on hand, and those flours can get expensive. So, the coconut flour only recipe was born. It's good.

A little tip when making the batter. Taste it a little. You want it to taste slightly sweeter than you actually want it, because then it will be the perfect sweetness when it's done. Also, let it cool completely! I can't stress that enough.

I made a cream cheese frosting for these, but I only used about 2 tablespoons of it. I'm saving the rest for another pumpkin treat. I included the recipe at the bottom, don't forget to check it out also.

Oh, if you noticed tonight's blog format is a little off, it is. I'm using my mobile phone and not my laptop at all, and I didn't want to bother with bullet points or anything.  So, without further adeiu, here's the recipe.



Pumpkin Mug Cake


Ingredients

2 tablespoons pumpkin puree
2 tablespoons coconut flour
1 egg, beaten
½ teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon pumpkin pie spice, or I threw a recipe down below
1 tablespoon stevia-erythritol blend (Pyure) OR 2 tablespoons granulated erythritol OR ¼ teaspoon sweetleaf stevia drops
Pinch of salt, don't skip
Dab of butter for greasing mug




Pumpkin Pie Spice

Ingredients
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Store in an airtight container.

Directions

1. In a small bowl, beat one egg, then add all ingredients, except butter.
2. Use a dab of butter to grease a baking ramekin or mug.
3. Put batter into mug, microwave for 105 seconds.
4. Let cool completely before removing. Sprinkle some powdered erythritol on it for taste and presentation. You could even whip up a small batch of cream cheese frosting for it, or use some whipped cream.



Pumpkin Mug Cake Macros
Serving Size: 1 servings

Calories    147.9 
Total Carbs    12.4g
Net Carbs     5.5g 
Fiber                5.9g
Sugar    2.3g
Sugar Alcohols    1.0g
Protein     10.3g 
Fat                 7.1g



This next part is completely optional, and I've written the macros separately. It makes an entire batch so you could scale it down, or use some and save the rest for later.




Cream cheese frosting


Ingredients
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2/3 cup powdered erythritol (Swerve confectioners)
1/2 teaspoon vanilla extract

Directions
1. In a large bowl, beat together cream cheese and butter until fully incorporated., using a hand mixer or kitchen aid.
2. Add in the vanilla extract, mix again.
3. While mixing on low, add the powdered erythritol, a little at a time so it doesn't create a cloud of sugar around you. (Hehe, done that before)
4. Use immediately, or store in an airtight container for next time.



Low Carb Cream Cheese Frosting Macros
Serving Size: 1 servings (2 tablespoons)

Calories    159.6 
Total Carbs    13.0g 
Net Carbs     1.0g
Sugar    1.0g
Sugar Alcohols    12.0g
Protein     2.1g
Fat               15.8g



Pumpkin cream cheese mug cake keto
Frosted Pumpkin Mug Cake



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