Ingredients
- Maple Butter:
- 1 tbsp (14g) butter
- 1/2 tbsp (7.5g) sugar free maple syrup
- 1 dash (0g) salt
- Pumpkin-Spice OMM:
- 2 tbsp (13g) golden flaxseed meal
- 2 tbsp (14g) hazelnut flour (substitute almond meal)
- 2 tbsp (30g) 'Swerve' or other sugar equivalent
- 1/2 tsp (2g) baking powder
- 1/2 tsp (1g) cinnamon, ground
- 1/4 tsp (.5g) nutmeg, freshly ground
- 1 dash (0g) cloves, freshly ground
- 1 dash (0g) dried powdered ginger
- 1 dash (0g) salt
- 2 tbsp (30.56g) mashed pumpkin
- 1 large (50g) whole egg
Details
Servings 1
Preparation time 5mins
Cooking time 6mins
Adapted from djfoodie.com
Preparation
Step 1
Make the Maple Butter. The best method for this is to make a large batch, in advance.
In a wide mouthed coffee mug, combine your flax, hazelnut (or almond) meal, sugar replacement, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. (I like to grease my mug first, but I don't think it's necessary)
Mix in your egg and pumpkin puree.
Microwave on high for 60 seconds (90 seconds if using a weaker microwave)
Slather some maple butter on top. Eat and enjoy!
Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 341.52 29.19g 11.82g 41.04g 7.13g 30g 3.91g *
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