Serves: 1 Total Time: 7 minutes (5 minute prep time, 1.5 minute cook time)
Ingredients:
⅓ cup pure pumpkin puree
1 large pasture-raised egg
3 tbsp almond flour
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder
½ tsp baking powder
¼ tsp pumpkin pie spice
¼ cup unsweetened almond milk, more if needed for consistency
Toppings:
Coconut whipped cream
Pumpkin spice
Directions:
In a small bowl, whisk together the pumpkin purée and egg until smooth. Add in all of the following ingredients, whisking until evenly combined. The batter should be thick but not dry, add in additional almond milk if needed.
Place in the microwave on high for 75-90 seconds, or until the top of the cake is springy and fluffy.
Serve as is, or top off with some coconut whipped cream and extra pumpkin spice.
