Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon coconut flour
  • 1 tablespoon almond flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon granulated sweetener of choice
  • 1/4 cup pumpkin puree
  • 1 large egg OR egg white (or vegan subs)
  • 1-2 tablespoon dairy free milk of choice (I used unsweetened almond milk)
  • 1-2 tablespoon dairy free chocolate chips (optional)

Instruction

  • In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder and sweetener, and mix well. Add the egg, and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
  • Spray a small microwave safe bowl with cooking spray generously. Pour in the batter and top with extra chocolate chips. Microwave the mug cake for one minute.
  • Remove from the bowl and allow to cool for a minute before enjoying.