EASY
– Egg – Coconut Oil – Erythritol – Almond Flour – Baking Soda – Ground Cinnamon CINNAMON DRIZZLE – Natural Peanut Butter – Coconut Oil – Ground Cinnamon – Erythritol
Mix ingredients
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.
1
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.
2
Microwave
Transfer the Keto Cinnamon Roll Mug Cake batter into two ramekins and microwave for 80-90 seconds individually.
3
Cooldown and decorate
Cool the Keto Cinnamon Roll Mug Cake down for 1 minute before adding fresh dairy-free coconut yogurt.
4
Prepare drizzle
In a small mixing bowl add peanut butter with coconut oil. Microwave 30 seconds to melt the coconut oil and easily combine both ingredients.
5
Drizzle Cinnamon
Stir in ground cinnamon, sweetener and use this mixture to drizzle on top of the yogurt. Eat immediately.
6
NET CARBS FAT PROTEIN
3.4 grams
14 grams
5.5 grams
SERVINGS
TIME
Serving: 1 Mug Makes: 2 Mugs
Prep: 5 Minutes Cook: 1 Minute