It's not quite pumpkin pie but if you're in the mood for some sweet pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil for a quick gluten-free and dairy-free dessert for one.
Provided by LaCuisineSansGluten
Categories Fruits and Vegetables Vegetables Squash
Time 12m
Yield 1
Number Of Ingredients 11
Steps:
- Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug.
- Microwave on high until set, about 2 minutes, watching closely so it does not overflow.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 44.6 g, Cholesterol 163.7 mg, Fat 43.6 g, Fiber 4.2 g, Protein 11 g, SaturatedFat 26.1 g, Sodium 308.3 mg, Sugar 36.6 g
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