Pumpkin Cream Cheese Chocolate Chip Mug Cake for One
The moist pumpkin cake part of this mug dessert is not unlike the inside of a pumpkin pie, especially if left on the gooey side (which I prefer). The cake isn’t overwhelmingly spiced like some pumpkin desserts, and the molten cream cheese and chocolate chip center is the perfect complement. THM S, low carb, sugar free, gluten free, nut free
Author: Briana Thomas
Recipe type: THM S - low carb - sugar free - gluten free - nut free
Serves: 1
Ingredients
- ¼ cup canned pumpkin
- ¼ cup water
- 1 egg
- -
- 3 tablespoons Briana’s Baking Mix
- 1 tablespoon THM Super Sweet Blend (or more, to taste)
- ½ teaspoon glucomannan
- ¼ teaspoon baking powder
- ¼ teaspoon each cinnamon, ground cloves
- ⅛ teaspoon salt
- -
- 2 tablespoons reduced-fat cream cheese
- Sugar-free chocolate chips
Instructions
- Whisk the pumpkin, water, and egg together in a large mug or a small ceramic bowl.
- Add the dry ingredients and whisk until smooth.
- Drop the cream cheese into the center and top with a sprinkle of sugar-free chocolate chips.
- Microwave for 1 minute, 30 seconds, then check on it and continue microwaving in intervals until done. 2 minutes in the microwave was good for me. My microwave is a little on the weak side, but I do like the muffin on the gooey side.
- Enjoy warm because it will solidify as it cools thanks to the glucomannan. I like to take a bite of the cream cheese center with each bite!
- I recommend adding a little protein on the side if eating this as a meal or snack on its own.
Notes
-If you don't have any of my baking mix on hand, you could try substituting THM Baking Blend. (THM Baking Blend is not nut free.)
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit.
-Please feel free to increase the sweetener. If you've followed my recipes for any length of time, you know that I prefer things less sweet than most people. ;) They taste plenty sweet to me! (Taste buds vary a lot with alternative sweeteners.) I personally prefer to err on the lower side and not have an aftertaste. Please make it your own! The sweetness here was good for me since the cream cheese and chocolate chips balance things out. You can add more sweetener to the muffin and also mix some sweetener into the cream cheese before adding it, but I didn't feel like creating an extra step.
-Don't have a microwave? Try baking in the oven at 350* until almost done (I like it still a little gooey in the center).
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit.
-Please feel free to increase the sweetener. If you've followed my recipes for any length of time, you know that I prefer things less sweet than most people. ;) They taste plenty sweet to me! (Taste buds vary a lot with alternative sweeteners.) I personally prefer to err on the lower side and not have an aftertaste. Please make it your own! The sweetness here was good for me since the cream cheese and chocolate chips balance things out. You can add more sweetener to the muffin and also mix some sweetener into the cream cheese before adding it, but I didn't feel like creating an extra step.
-Don't have a microwave? Try baking in the oven at 350* until almost done (I like it still a little gooey in the center).
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-cream-cheese-chocolate-chip-mug-cake-for-one/