Recipes Cookbook - Easy Keto Pecan Pie Mug Cake

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Ingredients

• Mug Cake Base:
• 2 tbsp (0.5oz/16g) finely ground coconut flour
• 2 tbsp (0.5oz/16g) finely ground almond flour
• 2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
• 1 egg
• 1 tbsp (15ml) unsweetened almond milk
• 1 tbsp (15ml) melted butter
• ½ tsp (gluten-free) baking powder
• ½ tsp sugar-free vanilla extract
• Pecan Pie Topping (amounts for 1 standard mug - double if you use 2 ramekins):
• 1 oz (30g) pecans, roughly chopped
• 1 tbsp (0.5oz/14g) pure brown erythritol or 2 tsp (0.35oz/10g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
• 2 tbsp (1oz/28g) butter
• ½ tsp sugar-free vanilla extract

Instructions

1. Add all of the ingredients for the mug cake base into a middle-sized bowl. Whisk until you get a smooth and chunk-free dough.
2. Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
3. Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Instructions: Microwave
4. Microwave for about 1-3 minutes. (The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using. A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at 600 Watt. If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed. This will avoid that the mug cake dries out. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Instructions: Oven
5. Preheat your oven to 350 degrees Fahrenheit (180°C). Follow the same steps as above. Bake your mug cake for about 10-15 minutes. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Prepare the Keto Pecan Pie Topping:
6. Roughly chop your pecan halves.
7. Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat. Stir while the butter is melting and make sure that everything is thoroughly mixed.
8. Once your mug cake has finished baking, add the pecan pie topping on top of it. ☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml). I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
9. I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting! But it tastes just as good if it's cold!
10. Cover with plastic wrap and store for up to 3 days in your fridge.

Recipe has been adapted from >>>>>  here