Cinnamon Roll Mug Cake
Cancel your brunch plans and meet your short cut to a scrumptious cinnamon roll. This fluffy, keto-friendly Cinnamon Roll Mug Cake might just become your new go-to! No kneading, no rolling and no rising required! It's the perfect fix for a sweet, fall treat with the added benefit of our Organic MCT Oil.
1 tbsp SR MCT Oil
1 large egg
3 tbsp almond flour
½ tsp baking powder
1 tbsp coconut palm sugar
½ tsp vanilla extract
½ tsp cinnamon
Cream Cheese Frosting:
1 tsp unsalted butter softened
½ tbsp cream cheese, room temperature
¼ tsp maple syrup
- Add all cake ingredients to a microwave safe mug and whisk until ingredients are fully combined into a cake batter texture.
- Place mug in the microwave and cook on high for about one minute and thirty seconds.
- While cake is cooling, make the cream cheese frosting by combining all of the ingredients in a small mixing bowl and mix until smooth.
- Spread frosting on top of the cake and Enjoy!