Keto Cinnamon Mug Cake with Almond Flour

• Grease a 3.5-inch microwave-proof ramekin or mug with coconut oil. Make sure it's tall enough to prevent the batter from overflowing 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 for a few minutes after melting the oil before adding with egg.
• 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 ramekins and microwave for 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.
• Cool it down for 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.

Cinnamon drizzle

• In a small mixing bowl, add peanut butter with coconut oil. Microwave for 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.