Fresh, hot, low-carb pumpkin muffins that are ready in just two minutes? Yes, please!
Ingredients
- 2 tablespoons (40 g/1.4 oz) pumpkin puree
- 1 tablespoon (12 g/0.4 oz) coconut flour
- 2 tablespoons (16 g/0.6 oz) almond flour
- 1 tablespoon (8 g/0.3 oz) chia seeds, ground
- 1 large pastured egg
- 1 tablespoon (15 g/0.5 oz) coconut oil, ghee, or butter
- 2 tablespoons (20 g/0.8 oz) erythritol or Swerve
- ½ teaspoon pumpkin-spice mix (cinnamon, nutmeg, ginger, cloves and allspice)
- 0.12 teaspoon baking soda
- 10 drops liquid stevia
- a dollop of full-fat yogurt, whipped cream, sour cream, or coconut milk
How to Make It
- Place all the ingredients in a microwave-safe mug and mix with a spoon. Microwave on high for about 2 minutes. Serve with full-fat yogurt, sour cream, or creamed coconut milk.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 31.3 g 89% |
Trans Fat 0.0 g |
carbohydrates 14.6 g 11% |
Dietary Fiber 8.2 g 22% |
Protein 13.9 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |