Protein Pumpkin Mug Cake

Increase your daily protein intake with this delicious pumpkin cake made in the air fryer that will give you 17 grams of protein.

Flourless, incredibly delicious, high in fiber, potassium and iron, and super easy to make. Mixing the ingredients will take you no more than 5 minutes.

Personalize this recipe by adding some chocochips, or your favorite nuts, such as pecans, walnuts or a mix of them.

Eating healthy doesn't have to be boring or tasteless, it's all about making wise ingredient choices!

This recipe is

Vegetarian
Paleo
Protein Pumpkin Mug Cake

Recipe

Protein Pumpkin Mug Cake

Ingredients

1 egg

2 tbsp pumpkin puree

2 tbsp maple syrup

1 tsp extra virgin olive oil

1 tsp pumpkin spice mix (find the recipe in my cookbook)

1/2 tsp cinnamon powder

1/4 tsp vanilla powder or extract

1/4 tsp psyllium husk powder

1/4 tsp homemade baking powder (find the recipe in my cookbook)

2 tbsp pumpkin seed protein

Directions

Step 1

Place the egg in a small bowl or jug, beat it lightly and add the pumpkin puree, olive oil, maple syrup, pumpkin spice mix, cinnamon, vanilla and mix well.

Step 2

Add psyllium, baking powder and pumpkin protein. Mix well until there are no lumps.

Step 3

In a ramekin oiled with coconut oil, pour half of the mixture, add some chocolate chips and cover with the rest of the batter.

Step 4

Add more chocolate chips on top and get creative with your favorite toppings if you want to add some more texture (and nutrients!)

Step 5

Place your ramekin in the air fryer and cook at 400 F for two minutes, then lower the temperature to 350 F and cook for 15 to 18 minutes.

Step 6

Enjoy an incredibly nourishing and delicious breakfast or dessert!

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