Walnut Pumpkin Mug Cake

    (Total Time: 50 MIN| Serves: 2)


    ½ cup almond flour

    1 tbsp almonds, roughly chopped

    1 tbsp walnuts, roughly chopped

    1 tbsp chia seeds

    1 tbsp pumpkin seeds

    1 tbsp coconut oil, melted

    1 tsp baking powder


    ¼ tsp salt

    2 tsp stevia powder

    ¼ tsp apple pie spice mix


    Combine almond flour, almonds, walnuts, chia seeds, pumpkin seeds, and baking powder in a large mixing bowl. Add melted coconut oil, stevia powder, and apple pie spice mix. Mix until well incorporated.
    Pour the mixture into oven safe mugs and optionally, top with some dark chocolate chips.
    Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Place the trivet on the bottom and set the mugs on the top. Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button and se the timer for 2 minutes on ‘’High’’ pressure.
    When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Carefully remove mugs from the pot and let it chill for 10 minutes before serving. Optionally, top with some extra pumpkin seeds.
    Per Serving (Calories 363 | Total Fats: 30.2g | Net Carbs: 6.2g | Protein: 11g |Fiber: 8.7g)