Pumpkin mug cake | Dylan Storey

Ingredients

• 2 tbsp pumpkin puree
• 2 tbsp almond flour
• 2 tbsp erythritol
• 1 tbsp coconut flour
• 1 tbsp coconut oil/ ghee
• 1 tbsp chia seeds
• 1 egg
• 1/8 tsp baking soda
• 1/2 tsp pumpkin pie spice