Pecan Pie Protein Mug Cake - Low Carb, Gluten Free
Serves 110 mins prep12 mins cook
Just an amazing Half Baked Pecan Pie Protein Mug Cake with a fudgy center and crunchy pecan topping. This keto and low carb pecan pie mug cake uses a ton of protein powder, a bit of coconut flour, and is gluten free, sugar free and healthy!
0 servings
What you need
Instructions
1 Preheat oven to 350°F and lightly grease a 1 cup ramekin. 2 In a bowl, whisk protein powder, coconut flour, baking powder and cinnamon. 3 Add almond milk and egg white, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed. 4 Pour batter into ramekin. 5 In another bowl, combine chopped pecans, flour and cinnamon.Add maple syrup and grated butter and mix well to coat. 6 Bake for 12-13 minutes. 7 Top should be mostly set, but still slightly wobbly. It will harden when cool.View original recipe