Pumpkin Mug Cake

Optional frosting:

• 2 oz cream cheese
• 1 tablespoon canned pure pumpkin puree
• 1/4 teaspoon stevia glycerite
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon pure vanilla extract

Cake:

• 1 tablespoon unsalted butter
• 2 tablespoons pumpkin puree
• 1/4 teaspoon stevia glycerite (heaping)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1.5 tablespoons coconut flour (11 grams)
• 1/4 teaspoon baking powder

 Instructions

• If creating frosting: Soften the cheese within the microwave, regarding ten seconds. combine within the remaining ingredients and whisk till swish. Set aside.

• Place the butter in a very 7oz ramekin. soften within the microwave.

• Whisk within the pumpkin, stevia, vanilla and cinnamon. Add the egg and whisk to include.

• Add the coconut flour and leaven. Whisk till swish, scraping the edges and bottom and ensuring the batter is totally swish, well incorporated and freed from lumps. particularly check the lowest of the ramekin to create certain there are not any unmixed areas there.

• Microwave for regarding ninety seconds, simply till a pick inserted in center comes out clean.

• Gently take away from ramekin. Run a knife round the edges and slide atiny low rubber spatula underneath the lowest if required. flip the cake the other way up to permit the lowest to air out and stop wetness. enable to slightly cool.

• fancy the pumpkin cake as is, or frost it: slice in [*fr1] crosswise. Frost the middle, then the highest. If you have got enough ice, you'll frost the edges similarly, as shown within the video.

• take away 2 servings and enjoy!