gluten-free

Carys' Low-Cal Pumpkin & Pecan Mug Cake

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Prep information

Prep time
30 minutes
Cook time
3 minutes
Serves
1
Recipe by
Michael at Lo-Dough

Nutritional information (per mug cake)

Calories
252 kcal
Fat
18g
Carbs
11g
Fibre
11g
Protein
12g

A Tasty, Lo-Calorie Cake Recipe, Perfect For Autumn

When Carys Sian (https://www.instagram.com/caryssianfitness/) came to visit Lo-Dough, she came with one thing in mind - to win the fitness-lovers bake-off battle against our very own Lo-Dough Luke. After a workout, both the contestants were tasked to create the tastiest pizza and mug-cake to impress the team at Lo-Dough HQ. Well, after a well-fought competition, it's was Carys' cake that sealed the deal and gave her the ultimate victory. Moist sponge, tasty as you like, with added texture from the pecans - it was the perfect autumnal cake and a total shoe-in for the win. 

Made with Lo-Dough it was also low-cal, low-carb and super high in fibre - in effect a healthy cake - not least down to the fact it contains a vegetable as part of its make-up.

Low calorie Pupkin & Pecan Mug Cake

Pumpkin as a dessert ingredient is an American favourite - Pumpkin Pie being the favoured dessert of Thanksgiving. In this Lo-Dough take on a pumpkin-based dessert, we've gone with one of our famous low-calorie mug cakes. Easy, quick, filling and most of all delicious - this one ticks all the right boxes! 

There is a growing library of Lo-Dough mug cakes for you to try in our dessert recipe section and also a guide on how to make them successfully every time. Give them a go today!

 

Ingredients

Serves 1
  • 1 piece of Lo-Dough, blitzed to fine crumbs
  • 80g of pumpkin, cut into chunks
  • 15g of pecan nuts, crushed (plus a few for decoration if desired)
  • 1 large egg, beaten
  • Half a teaspoon of cinnamon
  • 2 heaped teaspoons of sweetener

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

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Method

  1. In a hot oven, roast the chunks in the oven for approx 20-30 minutes until soft. Once cooled, cut the flesh away from the skin and add to a blender with a little water to make a smooth, thick puree.
  2. Add the pumpkin and all the other ingredients (including remaining sweetener) to a bowl and mix well.
  3. Add to a mug and cook in a microwave for 2-3 minutes (depending on wattage). After 2 minutes take out and check by pressing the bottom of the mug cake. It should feel firm to touch, with a little bounce.
  4. Take out and leave to stand in the mug for a further minute before turning out onto a plate.
  5. Garnish with additional nuts and serve with yoghurt or crème fraîche for a lovely dessert. We have also added a little Sukrin fibre syrup, for an extra sugar-free sweet hit.

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