Pumpkin Protein Mug Cake

³ Description

You CAN have your cake, eat it, and not subsequently suffer from a sugar crash. As a lover of all things pumpkin, I was terrified I would never be able to enjoy it again after changing my lifestyle. Wrong! This mug cake is going to be my best friend this fall. Hope it's yours too. :)

² Ingredients

•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 1/8 tsp) Rumford Baking Powder
•  1 serving (serving = 1 heaping scoop) Jarrow Formulas Whey Protein Unflavored
•  1 serving (serving = 1/3 tsp) Trader Joe's Stevia Extract
•  1 serving (serving = 3 tbsp) Abbotsford Farms Cage Free 100% Liquid Egg Whites
•  1 serving (serving = 1/2 cup) Farmer's Market Organic Pumpkin
•  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1 tsp Pumpkin Pie Spice

q Directions

A few notes:
- My protein powder was vanilla flavored, but it isn't listed here.
- The amount of stevia you use really depends. Base it on your liking.
- The frosting consists of 2 TBSP Greek Yogurt, 1 scoop of vanilla whey, some leftover canned pumpkin from the recipe, stevia, and pumpkin pie spice (wasn't included in the recipe)
- I was a bit more generous than 1/4 tsp with the pumpkin pie spice, but I put the serving at a safe level since some people find it overwhelming.

1. Mix dry ingredients in a coffee mug
2. Add all wet ingredients and stir until a cake batter consistency is reached (you may have to add a TBSP of water, just don't over do it!)
3. Microwave for 2 minutes
4. Top with frosting suggested or make up your own exciting variation
5. Dance around the house and enjoy fall like everyone else

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