Pecan Pie Protein Mug Cake - Low Carb, Gluten Free
Serves 1
10 mins prep
12 mins cook
22 mins total
Just an amazing Half Baked Pecan Pie Protein Mug Cake with a fudgy center and crunchy pecan topping. This keto and low carb pecan pie mug cake uses a ton of protein powder, a bit of coconut flour, and is gluten free, sugar free and healthy!
2 servings
Pecan Topping:
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk protein powder, coconut flour, baking powder and cinnamon.
Add almond milk and egg white, and stir until combined. Batter should be smooth.
Taste batter and add sweetener if needed.
Pour batter into ramekin.
In another bowl, combine chopped pecans, flour and cinnamon.
Add maple syrup and grated butter and mix well to coat.
Bake for 12-13 minutes.
Top should be mostly set, but still slightly wobbly. It will harden when cool.
