Coconut Flour Paleo Pumpkin Mug Muffin

Coconut Flour Paleo Pumpkin Mug Muffin

Course: Snack

Cuisine: American

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings:

Calories: 71

Author: Lisa MarcAurele

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!

Print Recipe

US Customary - Metric

Ingredients

▢ 2 tablespoons pumpkin puree
▢ 2 tablespoons coconut flour
▢ 1 egg beaten
▢ ¼ teaspoon baking powder
▢ ½ teaspoon vanilla extract
▢ 15 drops SweetLeaf stevia drops or to taste
▢ ½ teaspoon pumpkin pie spice

Instructions

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)

Video

Notes

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!

Nutrition

Additional Info

Net Carbs: 4 g | % Carbs: 29.1 % | % Protein: 21.8 % | % Fat: 49.1 % | SmartPoints: 2

Values

Array
(
    [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.