Single-Serve Pumpkin Cake
A soft, warm low-carb pumpkin cake baked in one ramekin with almond flour, pumpkin and pumpkin spice. Ready in about 15 minutes.
Servings: 1
Ingredients
- 1 large egg
- 2 tbsp 30 g pumpkin purée
- 3 tbsp 21 g almond flour
- 1 tbsp butter melted (or oil)
- 1 –2 tbsp low-carb sweetener
- 1 tsp heavy cream or milk
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice or cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- 1 tbsp sugar-free chocolate chips optional
Instructions
- Heat the oven to 200°C (390°F), no fan. Grease a ramekin.
- Whisk the egg, pumpkin, melted butter, sweetener, cream and vanilla.
- Stir in the almond flour, pumpkin spice, baking powder and salt until smooth and thick.
- Pour into the ramekin and press the chocolate chips on top.
- Bake for 13–15 minutes, until puffed and just set in the middle.
- Rest 2–3 minutes and serve warm.
Video
Notes
- If the batter is runny, add 1 more tbsp almond flour.
- Microwave: 75–90 seconds on high in a microwave-safe mug.
- Best eaten fresh.
Nutrition
Calories: 373kcal | Carbohydrates: 19g | Protein: 11g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 162mg | Potassium: 236mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5259IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg
