Because fall is my favorite season ever, I’m trying to ketofy as many favorites as possible. Included in this would be as many pumpkin varieties as well.
Additionally, I LOVE mug cakes. They’re perfect for one so I don’t feel guilty not sharing. I also don’t go back for seconds *typically* so it’s a great way to avoid over-indulging. Lastly, they’re FAST to make so when that sweet tooth sneaks up on you, you have something to go-to.
@ketogalsara on Instagram posted a pumpkin mug cake recipe that I tried the moment I saw it. It was really good, but a big too eggy for my preference. I used her base recipe to then refine and make one to my preference. You can use my cream cheese glaze (1/2oz of cream cheese, 1Tbsp HWC, 5 drops vanilla stevia) to top it, or maybe a dollop of whip cream!
Here is my version, hope you love it!