Low Carb Pumpkin Muffin

Ingredients

1 egg

2 tablespoons oat flour

2 tablespoons flaxseed, ground

2 tablespoons Swerve Brown Sweetener, can substitute other sweeteners

2 tablespoons of pumpkin puree (just pumpkin)

1/4 teaspoon baking powder

1 teaspoon pumpkin pie spice

Spray a ramekin with cooking spray.

Add egg and pumpkin and mix well.

In a separate bowl add the almond flour, flaxseed, Swerve, baking powder and pumpkin spice.

Mix well and add to egg mixture and mix again.

Microwave for 1 - 2 minutes. Check to see if done. Don't overcook. Mine took 1 minute and 40 seconds.

Let cool a bit and eat.