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.

Ingredients:

Cake:

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

Instructions:

1. Add all cake ingredients to a microwave safe mug and whisk until ingredients are fully combined into a cake batter texture.
2. Place mug in the microwave and cook on high for about one minute and thirty seconds.
3. While cake is cooling, make the cream cheese frosting by combining all of the ingredients in a small mixing bowl and mix until smooth.
4. Spread frosting on top of the cake and Enjoy!