Keto Pumpkin Mug Cake

Ingredients:

• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tbsp pumpkin puree (unsweetened)
• 1 tbsp butter (melted)
• 1 egg
• 1 tbsp erythritol (or preferred sweetener)
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice (optional)
• Pinch of salt
• 1/2 tsp vanilla extract

Instructions:

1. Mix the dry ingredients: In a microwave-safe mug, combine almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice (if using), and a pinch of salt.
2. Add the wet ingredients: Stir in the pumpkin puree, melted butter, egg, erythritol, and vanilla extract. Mix well until all ingredients are combined into a smooth batter.
3. Microwave: Place the mug in the microwave and cook on high for 1 to 2 minutes. The cake should rise and firm up, but be careful not to overcook it. Start checking at 1 minute and continue cooking in 15-second intervals if necessary.
4. Serve: Let the cake cool for a minute or two before enjoying. You can top it with some whipped cream or a few pecans for added texture and flavor.