Coconut Flour Paleo Pumpkin Mug Muffin
A yummy pumpkin coconut flour mug cake that whips up in less than 2 minutes. Just mix the ingredients together in a small cup and microwave!
Place all ingredients into a coffee cup or ramekin and blend well with a fork.
Microwave on HIGH about one and half minute or until toothpick placed in center comes out clean.
Remove from container, if desired.
Serve warm with whipped topping. (coconut cream is paleo friendly)
If the muffin comes out too dry for you, add in a little low carb milk like almond or coconut. You can also add in some avocado oil or coconut oil.
This make a large mug cake and is too much for one serving. It's best to only eat one half at a time. The entire mug cake has about 6.8g net carbs so half of it is only 3.4g net carbs (6.6g total which includes fiber).
Feel free to slice this mug cake in half and add a cream cheese frosting. It would make a great little mini pumpkin spice cake!
Serving: 0.5muffin | Calories: 71kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2455IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 0.9mg
[serving_size] => 0.5
[calories] => 71
[carbohydrates] => 6
[protein] => 3
[fat] => 3
[saturated_fat] => 1
[cholesterol] => 81
[sodium] => 47
[potassium] => 111
[fiber] => 2
[sugar] => 1
[vitamin_a] => 2455
[vitamin_c] => 0.7
[calcium] => 34
[iron] => 0.9
[serving_unit] => muffin
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.