Hello fans of keto Diet, the Keto Pumpkin Spice Mug Cake is the best dessert to enjoy! It can be made in just a few minutes, using just a few ingredients, you can satisfy all pumpkin spice cravings with this mug cake. Follow the method of preparation with me.
Ingredients for Keto Pumpkin Spice Mug Cake
- 30 g Almond Flour
- 30 g Coconut Flour
- 30 g Walnuts
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Baking Powder
- 30 g Melted Butter
- 1 teaspoon Vanilla Extract
- 4 tablespoon Maple Flavoured Syrup (Keto Friendly)
- 1/4 teaspoon Xanthan Gum (Optional)
- 2 Serving Headbanger’s Kitchen Cream Cheese Frosting Get the recipe here
- 2 Egg
01- Roughly chop the walnuts then toast them during a dry frying pan for about 3-4 minutes of a medium-low heat then set them aside and let them cool.
02- during a bowl mix together the almond flour, coconut flour, pumpkin spice, and baking powder. Then add within the wet ingredients, the melted butter, vanilla, maple-flavored syrup, and egg and blend well.
03- Add about 10grams of the walnuts to the batter and fold it in. Then pour into a mug or ramiken after lightly greasing it with butter.
04- Microwave at full power for 90 seconds. Cooking time will vary up or down by 30 seconds depending on the facility of your microwave. What you’ll do is start with 60 seconds then cook more if required. Obviously for a rather more moist and gooey cake microwave it for about 10 seconds less.
05- Once the cake is cooked and has been cooled to a temperature just top it with the cream cheese frosting and finish by sprinkling those leftover 5g of walnuts on top.