KETO CINNAMON ROLL MUG CAKE
4.85 - 192 votes
MUG CAKE – 1 Egg – 1 tablespoon Coconut oil melted – 1 1/2 tablespoon Erythritol – 3 tablespoons Almond Flour – 1/4 teaspoon Baking soda – 1/2 teaspoon Ground cinnamon CINNAMON DRIZZLE – 1/2 tablespoon Natural Peanut butter – 1/2 teaspoon Coconut oil – 1/4 teaspoon Ground cinnamon – 1 teaspoon Erythritol
Grease a microwave proof ramekin or mug with coconut oil, size 9 cm diameter and minimum 6 cm high to avoid overflow when baking. Set aside.
In a small bowl, beat together egg, oil or butter and sugar free crystal sweetener. Make sure your oil or butter is not too hot or it will 'cook' the egg and create lumps. Wait a few minutes after melting the oil before adding with 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 if you are a cinnamon lover!
Transfer the batter into two ramekin and microwave 80-90 seconds individually. Time varies slightly depending on microwave power. The longer the dryer. The best is to start with 80 seconds, check and return for extra 10 seconds if you like.
Cooldown and decorate
Cool down 1 minute before adding fresh dairy-free coconut yogurt. Coconut yogurt is made of 2-ingredients, coconut cream and probiotics, don't use flavored coconut yogurt that will contain added sugar. Otherwise use plain Greek yogurt if you eat dairy.
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
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