90 Second Pumpkin Loaf

Cake Ingredients:

• 4 tbsp almond flour

• 1 tbsp melted butter

• 1 tsp baking powder

• 1 tbsp sweetener (I used a brown sugar replacement but you can also use allulose)

• 1 tsp pumpkin purée

• 1/8 tsp ground cinnamon

• 1 egg

Cream Cheese Frosting:

• 2 tbsp softened cream cheese

• 1 tsp sweetener

• 1 tbsp unsweetened almond milk

• 1/8 tsp cinnamon or pumpkin pie spice
  

Instructions:

1. In a microwave-safe mug or ramekin, whisk together almond flour, baking powder, cinnamon and sweetener. Add melted butter, pumpkin purée and egg. Mix until fully combined and smooth.

2. Microwave on high for 60–90 seconds. Start with 60 seconds and check the center. If it's still wet, microwave in 10-second intervals until set. It should be firm but moist.

3. While the cake cools slightly, mix the cream cheese, sweetener, almond milk, and cinnamon/pumpkin spice in a small bowl until smooth and creamy.

4. Top & Serve: Spoon the frosting over the warm cake and enjoy right away!Nutrition:

Nutrition with frosting:

• Calories 439 cal

  Carbs 14.1 g

  Net Carbs 6 g

  Fat 50.5 g

  Protein 14.2 g

More From Low Carb Love

---