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!
5 minutes
2 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
by bakeitpaleo
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
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.
Add a Note
My Notes:
About This Recipe
Baked Goods Cakes Dairy Free Desserts Gluten Free Grain Free Nightshade Free Nut Free Other Paleo Shellfish Free
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