Makes 2 keto mug cakes:
1 scoop unflavored whey protein powder
1/4 cup almond flour
1 TBS coconut flour
1 TBS Swerve brown sugar
1 TBS Lakanto Classic sweetener
1/2 tsp baking powder
1/4 tsp xantham gum
1/2 tsp pumpkin pie spice
1/8 tsp salt
1 egg
1/2 tsp vanilla extract
1 TBS pumpkin puree
1 TBS melted butter
Frosting:
1/4 cup heavy whipping cream
1 TBS Lakanto Classic sweetener
1 TBS pumpkin puree
1/4 vanilla extract
1/2 tsp pumpkin pie spice
In a small bowl, combine all dry ingredients: almond flour, coconut flower, brown sugar, Lakanto sweetener, xantham gum, baking powder, salt, pumpkin pie spice. Melt butter and add pumpkin puree and an egg. Mix well. Add to dry ingredients and mix. Separate batter into two coffee mugs that are microwave safe. Cook for 90 seconds and let cool.
Meanwhile, prepare the frosting. In a small bowl whip heavy cream and sugar until still peak forms. Fold in pumpkin puree, vanilla and pumpkin until combined. Divide frosting among the keto cakes and enjoy!
19g Total Carbs
4g Net Carbs
4g Fiber
28g Fat
14g Protein
349 Calories