Ingredients:

  • 3 tbsp almond flour (21g)
  • 2 tbsp pumpkin puree (30g)
  • 1 tbsp erythritol or monk fruit sweetener (12g)
  • 1 tbsp melted butter (14g)
  • 1 large egg (50g)
  • 1/2 tsp pumpkin pie spice (1g)
  • 1/4 tsp baking powder (1g)
  • 1/4 tsp vanilla extract (1ml)

Instructions:

  1. In a microwave-safe mug, whisk together the almond flour, sweetener, pumpkin pie spice, and baking powder until spices are evenly distributed and no clumps remain.
  2. Add the melted butter, egg, pumpkin puree, and vanilla extract. Stir vigorously until the batter is smooth and a uniform deep orange color, ensuring the bottom edges of the mug are scraped.
  3. Place the mug in the center of the microwave and cook on high for 60 to 90 seconds until the top looks set and springs back slightly when touched.
  4. Let the cake sit for 1 minute to allow residual heat to finish the center and the structure to firm up.