Protein Pumpkin Mug Cake

This recipe can be used as a snack, post-workout meal, or dessert. It contains fat, protein and carbs and surprisingly contains no added sugars. 🤯 Although, if you like sweeter things, I recommend adding 2 tsp maple syrup.

Dry Ingredients
🔸1/4 cup almond flour
🔸1 scoop vanilla protein powder
🔸1/4 + 1/8 tsp baking soda
🔸1/2 tsp pumpkin spice
🔸pinch of salt

Wet Ingredients
🔸1/8 cup whole fat Greek yogurt
(organic and grass-fed if possible, but not required)
🔸1/4 cup pumpkin puree
🔸1/8 tsp vanilla
🔸Optional: 2 tsp maple syrup for sweetness

Directions
1. Use a 10oz coffee mug.
2. Add dry ingredients, and mix well.
3. Add wet ingredients. Mix extra well, checking bottom of mug for hidden dry ingredients that haven’t been incorporated yet.
4. Microwave for 2 minutes. Stick knife in center. If no batter comes off, it’s done. If it does, microwave for 30 more seconds.

Top with Greek yogurt, whipped cream or ice cream and sprinkle with pumpkin spice. Eat up, mug cup!

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