Ingredients:
- 1/4 cup pecans, finely chopped
- 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 cup granulated erythritol or another keto-friendly sweetener
- 1 large egg
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Instructions:
Prepare the Mug: Choose a microwave-safe mug or ramekin and lightly grease it with butter or coconut oil to prevent the cake from sticking.
Combine Dry Ingredients: In a small bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, cinnamon, and erythritol.
Mix Wet Ingredients: In a separate bowl, beat the egg, then add melted butter (or coconut oil), heavy cream, and vanilla extract. Mix thoroughly.
Combine Ingredients: Stir the dry ingredients into the wet mixture until well combined, then fold in the chopped pecans.
Microwave: Pour the batter into the prepared mug or ramekin. Microwave on high for 1 to 1.5 minutes, or until the center is set. Cooking time may vary depending on your microwave’s wattage.
Cool and Serve: Allow the mug cake to cool for a minute or two before enjoying. You can add a dollop of whipped cream or a sprinkle of extra pecans if you like.
Enjoy your Keto Pecan Pie Mug Cake! It’s a quick and delicious dessert that captures all the flavors of a pecan pie with fewer carbs.
