Pumpkin Protein Mug Cake

 Pumpkin Protein Mug Cake (with King Arthur Keto Flour)

This quick, cozy mug cake is a low-carb, protein-rich way to use up leftover canned pumpkin. Perfect for breakfast, snack time, or a healthy dessert!

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Ingredients:

• 2 tablespoons pumpkin purée

• 1 egg

• 1 tablespoon King Arthur Keto Flour

• 1 scoop (approx. 1 tablespoon or 3 teaspoons) vanilla protein powder (sweetened)

• 1/4 teaspoon baking powder

• 1/4 teaspoon pumpkin pie spice (or a blend of cinnamon and nutmeg)

• Pinch of salt

• Optional: 1 teaspoon chopped pecans or walnuts

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Instructions:

1. In a microwave-safe mug or ramekin, whisk together the pumpkin, egg, and protein powder until smooth.

2. Add the keto flour, baking powder, spice, salt, and optional nuts. Stir well to combine.

3. Microwave for 60 to 90 seconds, depending on your microwave's power. Start at 60 seconds and check for doneness; it should be firm but moist.

4. Let cool for 1 minute before eating. Enjoy as-is or top with a spoonful of plain Greek yogurt, a sprinkle of cinnamon, or a drizzle of sugar-free syrup.

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Notes:

• If using unsweetened protein powder, add 1 to 2 teaspoons of a low-glycemic sweetener like stevia, monk fruit, or allulose.

• Great way to use up leftover canned pumpkin before it spoils.

• Almond flour would work in place of the keto flour

• If you have unflavored protein powder, you'll want to add a few drops of vanilla extract

• It firms up more after a minute or two out of the microwave

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Estimated Nutrition (approximate, varies by brand):

• Calories: ~200-220

• Net Carbs: ~5-6g

• Protein: ~18-20g

• Fat: ~9g