KETO CINNAMON MUG CAKE
– 1 Egg – 1 tbsp Coconut Oil – 1 ½ tbsp Erythritol – 3 tbsp Almond Flour – ¼ tsp Baking Soda – ½ tsp Ground Cinnamon CINNAMON DRIZZLE – ½ tbsp Natural Peanut Butter – ½ tsp Coconut Oil – ¼ tsp Ground Cinnamon – 1 tsp Erythritol
In a small bowl, beat together egg, oil or butter, and erythritol. Make sure your oil or butter is not too hot or it will 'cook' the egg.
Add Almond Flour
Stir the almond flour in, baking soda and cinnamon. I recommend 1/2 teaspoon of ground cinnamon for a light cinnamon flavor, add up to 1 teaspoon.
Transfer the Keto Cinnamon Roll Mug Cake batter into two ramekins and microwave for 80-90 seconds individually.
Cooldown and decorate
Cool the Keto Cinnamon Roll Mug Cake down for 1 minute before adding fresh dairy-free coconut yogurt.
In a small mixing bowl add peanut butter with coconut oil. Microwave 30 seconds to melt the coconut oil and easily combine both ingredients.
Stir in ground cinnamon, sweetener and use this mixture to drizzle on top of the yogurt. Eat immediately.
NET CARBS FAT PROTEIN
Serving: 1 Mug Makes: 2 Mugs
Prep: 5 Minutes Cook: 1 Minute
KETO CINNAMON ROLL MUG CAKE
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