Pumpkin Protein Mug Cake
This pumpkin protein mug cake is made with pumpkin puree, collagen peptides and cassava flour. It has a deliciously moist, tender texture and bold pumpkin flavor. Paleo, gluten free and dairy free!
PREP TIME
5 minutes
COOK TIME
2 minutes
INGREDIENTS
8
Serves: 1
Ingredients
- 0.25 cup0.25 cup0.25 cup Pumpkin Purée
- 1 whole1 whole1 whole Egg
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Collagen, (14g)
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
- 0.5 tsp0.5 tsp0.5 tsp Otto's Naturals Grain-Free Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Pumpkin Pie Spice, (or cinnamon)
- 1 pinch1 pinch1 pinch Redmond Real Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mug or small bowl (microwave safe), combine pumpkin puree, egg and vanilla.
- Add remaining ingredients and whisk with a fork until smooth.
- Place in microwave and cook on high for 1 minute 50 seconds.
- Remove from microwave, cool slightly, then serve with desired toppings.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Dairy Free Desserts Gluten Free Grain Free Nightshade Free Nut Free Other Paleo Shellfish Free| This is our estimate based on online research. | |
| Calories: | 210 |
| Fat: | 0 g |
| Carbohydrates: | 22 g |
| Protein: | 25 g |
| Cholesterol: | 0 g |
| Sodium: | 622 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
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