PUMPKIN SPICE MUG CAKE

This recipe was provided to us by Debbie Snead. It is absolutely delicious! It is a simple twist on the Churro Mug Cake so many of you love. Normally meant for maintenance, this recipe can either be used as a dessert on special occasions or as a breakfast muffin. Our rule is - if you are on plan and are going to be tempted to eat a dessert that is unhealthy and full of sugar, you are far better off to make this choice. You can also, on occasion, enjoy this muffin for breakfast.

Plan: (Maintenance)

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Serving information: . This recipe provides 2 ounces of protein and 2 servings of fat. 20g protein is optimal per meal, so add as a muffin with an egg or slice of Applegate Farms turkey bacon or sausage.

This recipe was provided to us by Debbie Snead. It is absolutely delicious! It is a simple twist on the Churro Mug Cake so many of you love. Normally meant for maintenance, this recipe can either be used as a dessert on special occasions or as a breakfast muffin. Our rule is – if you are on plan and are going to be tempted to eat a dessert that is unhealthy and full of sugar, you are far better off to make this choice. You can also, on occasion, enjoy this muffin for breakfast.

INGREDIENTS

1 large pastured egg
2 Tbsp. Kerry Gold butter (melted)
4 Tbsp. almond flour
1 heaping Tbsp. canned pumpkin
1 Tbsp. Swerve, erythritol or xylitol (health food store or Amazon)
7 drops liquid Stevia
1/4 tsp. pure vanilla
1/2-1 tsp. pumpkin pie spice (to taste)
1/8 tsp. ground cloves
1/2 tsp. baking powder

INSTRUCTIONS

Mix all ingredients together well in a medium-large coffee mug (12 -14 oz).
Microwave on high for 70-85 seconds (depends on microwave), cake should not be wet, but springy. If cake rises too quickly and begins to overflow, pause microwave, then resume in a couple of seconds.
Carefully turn hot cup (holding the handle) upside down and tap lightly against a plate until it releases.