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Dry ingredients:

1 pkg chocolate caramel mug cake

1 pkg plain pancake

1 tsp pumpkin spice

1/4 tsp baking powder

Wet ingredients: 1/2 cup rutabaga purée

1 whole egg

2 tbsp WF Caramel Dip

1/2 tsp Caramel extract (Watkins)

Beat egg, add purée, Caramel dip and extract. Beat until smooth. Add the wet ingredients into the dry, mix until just combined, place in mini parchment paper lined tin. Bake at 350 for 15 min .

1/2 recipe yields: 1 unrestricted, 1 sweetener, .75 of an ounce of protein, 1/4 cup vegetables

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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