Dessert

Keto Pumpkin Chai Mug Cake is for Dessert.

Keto Pumpkin Chai Mug Cake takes 5 minutes to prepare.

Keto Pumpkin Chai Mug Cake takes 1 minutes to cook.

Keto Pumpkin Chai Mug Cake makes 2 servings.

The ingredients for Keto Pumpkin Chai Mug Cake are:

2 tbsp Butter, salted
3T Better 'n' Eggs egg substitute
2 Tbsp Chai tea, brewed strong
2 serving Truvia Natural Sweetener
1/4c Almond Flour - per 1/4 Cup
1.5 tbsp Coconut Flour (by BABYHUNT)
1/4 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
1/2 tsp Baking Powder
1/4 tsp Nutmeg, ground
1/4 tsp Cinnamon, ground
pinch of salt

Here is how you make Keto Pumpkin Chai Mug Cake:

Melt the butter in a microwave safe bowl. Add the egg, tea, sugar substitute, almond flour, coconut flour, pumpkin puree, baking powder, nutmeg, cinnamon, and pinch of salt. Stir well and divide between two mugs or 4 paper baking cups. Microwave for one minute. Test and microwave for another 30 seconds if necessary. If still not firm, try another 30 seconds, but be careful not to overcook. Serving Size:?2 mugs

The nutritional information for Keto Pumpkin Chai Mug Cake is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 227.3

• Total Fat: 19.2 g
• Cholesterol: 31.0 mg
• Sodium: 189.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 5.1 g
• Protein: 6.6 g

The dietary needs meet for Keto Pumpkin Chai Mug Cake is Low Carb