Keto Pumpkin Cream Mug Cake For 1

As some of you may know, although I am a brilliant and amusing blogger and foodie, I also have a “real” job where I go and pull tips from the pockets of happy patrons a few days a week. You know, to keep life legit and make sure I don’t get too chunky laying around with my dogs and cooking up fantastic recipes.

I am a server/bartender/certified mixologist and I LOVE what I do. Been in the biz for 30 years even though I went to school to be a nurse at my daddy’s insisting. Recently I have been struggling to smile at my job and it’s making life a little difficult. It’s not that I don’t love my work. It’s that my pinky toe has been killing me for months. Ever had an ingrown toenail and been a runner, dedicated dog walker and worked on your feet all day every day?? I’ve been doing it a few months and I was over it. Went to see the podiatrist yesterday and they yanked it out like a tooth. Owwweeee!!

It was actually quite fascinating to watch if you, like me, don’t mind blood and gore, and you like the medical field.

Anyway. I got home and needed comfort. My Mr. Wonderful went and fetched me some smoked wings and a yummy salad from my favorite food joint (yeah, where I work) and I still needed something sweet. I’m doing Keto so it’s not as easy as it used to be.

I’d recently purchased some canned pumpkin for a cocktail, I had cream cheese in the fridge because in Keto we keep that stuff around. If there were eggs and Sweet Leaf®️ in the house, I knew I could put something together.

I had more than enough ingredients to make a mug cake but I had no clue it would be so amazing!!

Ready?? Yeah. Me too. I had to make a second one to build the recipe, but that’s ok!!

What You Need:

CAKE:

1 scoop vanilla protein powder (I used this)

1 Tbsp coconut flour

1 egg

1 Tbsp melted butter

2 packets of SweetLeaf®️ Stevia

.2 tsp pumpkin spice blend

.1 tsp baking soda

CREAM CHEESE FILLING:

1 oz cream cheese

1 SweetLeaf®️ packet

.5 tsp pure vanilla extract

Dash of cinnamon or pumpkin spice

What You Do:

Well, I’d like to make some complex recipe here but, it’s just not going to happen!!

I butter rub my mug first. You can use spray if ya like.

Mix all cake ingredients in a small bowl.

Transfer to prepped mug.

In same bowl (I’m lazy) mix up cream filling ingredients.

Drop the dollop of cream cheese in the center of cake mix.

Microwave on high 90 seconds.

Should be perfect!! I’d let it cool a couple minutes. It’s super steamy.

You can place mug upside down and slide it out so the steam doesn’t make it too moist, but cake TOO MOIST?? What is that even?? I know. We hate the word “moist”. Get over it. We are discussing cake, people!!

Moist moist moist!! Can you see that texture?? It’s absolutely divine.

Enjoy this with a cup of hot tea. I like to make mine at night when my guy is sleeping so I don’t have to share. Besides, he’s not doing Keto, soooo…

Have an awesome weekend, friends. I’m going to be on hobble but, doing my thing anyway.

Serves 1

Prep: 3 min

Cook: 1.5 min

Calories: 300

Fat: 19.3g

Protein: 23g

Carbs: 9g

Net Carbs: 6

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