• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Did you know that adding pumpkin makes a chocolate cake extra moist and fudgy? This chocolate pumpkin mug cake is sugar free, low carb and gluten free. Enjoy it with or without the chocolate glaze!
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
Course
Dessert
Cuisine
British
Servings
2
Calories
138 kcal

INGREDIENTS

1x
2x
3x
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1/4 cup / 25g almond meal or ground almonds
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1/3 cup / 90g pumpkin puree
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1 1/2 tbsp granulated erythritol (So Nourished)
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1 egg large
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2 tbsp cocoa powder
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1/4 tsp baking powder
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1/4 tsp vanilla extract
INSTRUCTIONS

Combine all ingredients in a bowl and mix with a fork.
Fill batter into 2 small mugs or ramekins or into 1 microwavable dessert bowl.
Microwave for 1 1/2 – 2 minutes.
Enjoy straight out of the cup/ramekin/bowl or turn over onto a plate. Drizzle with optional chocolate glaze (3 parts 90% or sugar free chocolate and 1 part butter or cream, melted)
The chocolate glaze is optional – simply mix 3 parts 90% or sugar free chocolate with 1 part butter or cream and drizzle over the cake. You could also use sugar free chocolate chips inside the cake.
The recipe yields 2 generous portions at 3.9 g net carbs each.
NUTRITION
Serving: 80g
Calories: 138kcal
Protein: 7.2g
Fat: 10.2g
Sodium: 38mg
Potassium: 185mg
Fiber: 3.9g
Sugar: 1.8g