Keto Pecan Pie Mug Cake

Ingredients

• For the Mug Cake:
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon sweetener (like erythritol or monk fruit)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon unsweetened almond milk (or any low-carb milk)
  • 1 tablespoon melted butter or coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pecans
• For the Topping:
  • 1 tablespoon sugar-free caramel sauce (optional)
  • A few extra chopped pecans for garnish

Instructions

1. Mix Dry Ingredients: In a microwave-safe mug, combine almond flour, coconut flour, sweetener, baking powder, and salt. Stir well.
2. Add Wet Ingredients: Add the egg, almond milk, melted butter, and vanilla extract to the dry ingredients. Mix until smooth and fully combined.
3. Add Pecans: Fold in the chopped pecans into the batter.
4. Microwave: Microwave on high for about 60-90 seconds, or until the cake is cooked through. Cooking time may vary depending on your microwave.
5. Cool and Top: Let it cool for a minute. Drizzle with sugar-free caramel sauce and sprinkle with extra pecans if desired.
6. Enjoy: Dig in while it’s still warm!

Tips

• Serving Size: This recipe serves one but can easily be doubled for two servings.
• Storage: Best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in the microwave.
• Variations: You can add a pinch of cinnamon or nutmeg for extra flavor.