Growing up as the only true health enthusiast in my family, I got pretty used to cooking all my meals for myself. I would meal prep on the weekends so I had all my food prepared for breakfast, lunch, snacks, afternoon sports, etc. When I came home, the one thing that I wanted more than anything was some HEALTHY DESSERT (and one that I could whip up FAST)!
And then…drumroll please…the mug cake was born! The easiest way for me to satisfy my sweet tooth without wasting any time at all! Seriously less than 5 minutes to prepare + make and 100% worth every bite. I swear that mug is absolutely magical (and even better when you’re exhausted and hungry). Easiest healthy dessert!
So naturally, I made sure that my mug cake was delicious, yet still completely filled with the good stuff and made out of whole food ingredients only. This mug is gluten free, dairy free (always), refined sugar free, and paleo–aka JUST how I like it 😉 Recipe below!
3 tbsp almond flour
2 tbsp pumpkin puree
2 tbsp coconut sugar
1/4 tsp pumpkin spice
1-2 tbsp chocolate chips
In a small bowl, combine all ingredients, then transfer to a mug (or microwave-safe bowl).
Microwave for 2 minutes, or until a toothpick comes out clean.
Add more chocolate chips and a drizzle of almond milk.
Somehow I don’t have a cookie recipe yet?!! I don’t know how either… I love a good cookie, but it’s hard to find healthy options on the market without loads of processed sugar and dairy.
But don’t worry, because I got you! These cookies are paleo, grain-free, keto (if you use sugar free maple syrup), and INSANELY TASTY!!! You don’t have to compromise one bit for those cookies you desire. Indulge, indulge, indulge!
1/2 cup almond butter + 1/4 cup maple syrup
1 egg (vegan: sub flax egg)
1/2 tsp vanilla extract
1/3 cup almond flour
1/4 tsp baking powder
1/3 cup chocolate chips
In two bowls, combine wet and dry ingredients, then pour one into the other and combine.
Line a baking sheet with parchment paper and use two spoons to distribute the batter into 12 dollops.
Use your spoon to swirl them into circles, leaving plenty of room between each cookie (they expand).
Bake at 350F for 12 minutes, then transfer to a cooling rack to dry.
What happens when you’re dying for a loaf of banana bread, but don’t have bananas? Well, if you’re me, you make this DELICIOUS pumpkin bread out of paleo, whole ingredients. This guy came out if the oven super soft, gooey, and heavenly. Definitely my best baked good to date!
1/2 cup pumpkin puree
1/2 cup cashew butter (or any nut butter)
1/4 cup maple syrup
1/2 cup almond flour
1 tbsp chia seeds (optional)
1 tsp pumpkin spice
1 tsp baking powder
1/2 cup chocolate chips
In two bowls, combine wet and dry ingredients, then pour one into the other and fold.
Add in chocolate chips, slivered almonds, and any other desired add-ins, then transfer to a 9″ x 5″ baking tin.
Bake at 350F for ~60 minutes.
Slice and store this loaf in the fridge for up to week!