2 tablespoons almond flour
1 tablespoon unsweetened shredded coconut
1/4 teaspoon baking powder
1 tablespoon unsweetened almond butter (or any nut butter of your choice)
1 tablespoon unsweetened almond milk (or any milk substitute)
1 tablespoon sugar-free maple syrup (sweetened with a sugar substitute)
1/2 teaspoon powdered stevia (or another sugar substitute, adjust to taste)
1/4 teaspoon vanilla extract
1 tablespoon chopped pecans
A pinch of salt
In a microwave-safe mug, combine the almond flour, shredded coconut, and baking powder.
Add the almond butter, almond milk, sugar-free maple syrup, powdered erythritol, vanilla extract, and a pinch of salt to the mug. Stir until all the ingredients are well combined.
Gently fold in the chopped pecans.
Microwave the mug cake on high for 1.5 to 2 minutes, or until it rises and the center is set. Microwave times may vary, so keep an eye on it to avoid overcooking.
Carefully remove the mug from the microwave (it will be hot) and allow it to cool for a minute or two.
Optionally, you can drizzle a little extra sugar-free maple syrup and sprinkle some additional chopped pecans on top for garnish.
Enjoy your high-protein, sugar-free pecan pie mug cake straight from the mug with a spoon!
This quick and easy mug cake captures the essence of pecan pie without the added sugar and is rich in protein. It's perfect for a satisfying dessert or snack when you're short on time.