Sugar-Free Pumpkin Spice Maple Cream Layered Mug Cake

• Produce

  • 1/3 cup Pumpkin puree, pure

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 tsp Cinnamonliquid stevia

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1/2 tsp Maple extract
  • 1/2 tsp Pumpkin spice
  • 1 pinch Salt
  • 1/3 cup Swerve sweetener

• Dairy

  • 4 oz Cream cheese
  • 1/4 cup Horizon half & halfor horizon milk
  • 2 tbsp Horizon heavy whipping cream

• Other

  • 1/2 tsp Pumpkin pie spice or use 1/4 tsp cinnamon, 1/4 tsp cloves

Found on sugarfreemom.com

Description

Ingredients

• 2 eggs
• 1/4 cup Horizon Half & Halfor Horizon milk
• 1/3 cup pure pumpkin puree (not pie filling)
• 1/4 cup coconut flour
• 1/3 cup Swerve sweetener
• 1/4 tsp baking powder
• 1/2 tsp pumpkin pie spice or use 1/4 tsp cinnamon, 1/4 tsp cloves
• pinch salt
• 4 ounces softened cream cheese
• 1/2 tsp maple extract
• 1/2 tsp cinnamonliquid stevia
• 1/2 tsp pumpkin spice
• 2tbsp Horizon Heavy Whipping Cream

Directions

• Whisk first 3 ingredients together until combined.
• Stir in remaining ingredients.
• Grease 2 ramekins. I used quiche ramekins, more shallow.
• Divided batter among 2 serving dishes.
• Microwave one cake at a time 1- 2 minutes or until toothpick in center comes out clean.
• Allow to cool completely before frosting.
• *Not into microwave or dont have one? Bake these in a preheated oven at 350 degrees for 15 minutes.

Nutrition