Pumpkin Chocolate Chip Muffin in a Mug (THM-S, Low Carb, Sugar Free

• Produce

  • 1 tbsp Pumpkin, canned

• Refrigerated

  • 1/2 tsp Almond milk, unsweetened
  • 1 Egg yolk

• Baking & Spices

  • 1/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 1 tbsp Chocolate chips
  • 1/2 tsp Cinnamon
  • 1 tbsp Xylitol

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 tbsp Cream cheese

• Other

  • 1/2 Tablespoon [Gentle Sweet], or to taste

Found on mymontanakitchen.com

Description

Ingredients

• 1 Tablespoon melted [Coconut Oil]
• 1 Egg Yolk
• 1/4 cup [Almond Flour]
• 1 Tablespoon Canned Pumpkin
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Baking Powder
• 1 Tablespoon [Xylitol]
• 1Tablespoon [Chocolate Chips]
• 1 Tablespoon softened Cream Cheese
• 1/2 Tablespoon [Gentle Sweet], or to taste
• 1/2 Teaspoon Unsweetened Almond MIlk

Directions

• In a large microwaveable mug or ramekin, mix all muffin ingredients together.
• Microwave on high for 1 minute 10 seconds.
• Combine cream cheese, Gentle Sweet, and unsweetened almond milk and mix well.
• Frost the top of your muffin and enjoy!

Nutrition