pumpkin pie mug cake

Are you sick of pumpkin recipes yet? We hope not!

Pumpkin isn’t just delicious, it’s actually a low-carb, low-fat alternative you can add to just about anything – muffins, drinks, pies, you name it.

Team BPI athlete Courtney King recently made a Pumpkin Pie Mug Cake, and it’s the perfect fall treat. By cooking with Keto Bomb™ instead of protein powder, Courtney ensured the cake stayed nice and moist. Give the recipe a try:

Ingredients:

  • 2 Tbsp. toasted quinoa flakes (or quinoa flower)
  • 1 Tbsp. coconut flour
  • ½ scoop Keto Bomb™ in French Vanilla Latte
  • 3 Tbsp. pure canned pumpkin
  • 1 whole egg (or 2 egg whites)
  • 3 Tbsp. almond milk
  • 1 tsp alcohol-free vanilla extract
  • Dash of pumpkin pie spice
  • Dash of nutmeg
  • Dash of cinnamon
  • Dash of sea salt

pumpkin pie mug cake

Instructions:

  1. Combine all ingredients in a small glass bowl with a flat bottom.
  2. Once your mixture is combined, transfer it to a large coffee mug. Push the mixture down into the mug and make sure that the top is even across.
  3. Put the mug in the microwave and “bake” for 3 minutes.
  4. Remove the mug from the microwave, flip it over onto a plate and enjoy!

Courtney adds a fruit and nut mix to the top and drizzles a small amount of maple syrup across the top. What will you add?