Prep Time: 5 mins | Cook Time: 1 min | Total Time: 6 mins | Servings: 1
This tasty keto version of breakfast roll is packed with cinnamon drizzled with luscious cream cheese glaze. My family’s favourite breakfast is incredibly easy and fast to whip up. Whenever you find yourself craving something sweet with familiar flavours, this surely hits the spot. And the best part is, it’s guilt-free!
Ingredients
3 tablespoons almond flour or 1 tablespoon coconut flour
1/2 teaspoon baking powder
1 tablespoons butter melted
1 Egg
1/4 teaspoon vanilla extract
1/2 tablespoon granulated sweetener can be allulose, Swerve, monk fruit, erythritol
1 teaspoon ground cinnamon
Glaze:
1/2 tablespoon cream cheese softened
1/2 tablespoon powdered sweetener like powdered allulose
1 teaspoon butter melted
How to make Cinnamon Roll Mug Cake
Step 1: Using cooking oil, grease or rub the inside of a microwave-safe mug.
Step 2: In a small bowl, combine the almond flour and baking powder. Add the butter along with the egg and vanilla. Stir until well combined using a fork. Then, into the prepared mug, pour the batter.
Step 3: In a bowl, combine the granulated sweetener and cinnamon, then sprinkle this over the batter. Swirl using a knife or chopsticks without stirring the batter up. Place in the microwave for 60 seconds until spongy and cooked through. You can microwave for additional 10 seconds if not yet cooked.
Step 4: For the glaze, combine the softened cream cheese, butter, and powdered sweetener until smooth. Pop in the microwave for 10 seconds. Then, pour this over the mug cake. Serve and enjoy!
Notes:
For this recipe, use almond flour in place of coconut flour. But note that the batter might be dry. So I suggest adding a tbsp almond or coconut milk to the batter until you have a regular cake batter consistency.
You can replace sugar with allulose. Also, use Swerve, erythritol, or monk fruit in the same portions. But take note that allulose does not have a cooling effect.
Nutrition Facts:
1 mug cake = 4 net carbs
Serving: 1cake | Calories: 353kcal | Carbohydrates: 8g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 434mg | Potassium: 88mg | Fiber: 4g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg
Ingredients
- 3 tablespoons almond flour or 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1 tablespoons butter melted
- 1 Egg
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon granulated sweetener can be allulose, Swerve, monk fruit, erythritol
- 1 teaspoon ground cinnamon
- Glaze:
- 1/2 tablespoon cream cheese softened
- 1/2 tablespoon powdered sweetener like powdered allulose
- 1 teaspoon butter melted
Instructions
Step 1: Using cooking oil, grease or rub the inside of a microwave-safe mug.
Step 2: In a small bowl, combine the almond flour and baking powder. Add the butter along with the egg and vanilla. Stir until well combined using a fork. Then, into the prepared mug, pour the batter.
Step 3: In a bowl, combine the granulated sweetener and cinnamon, then sprinkle this over the batter. Swirl using a knife or chopsticks without stirring the batter up. Place in the microwave for 60 seconds until spongy and cooked through. You can microwave for additional 10 seconds if not yet cooked.
Step 4: For the glaze, combine the softened cream cheese, butter, and powdered sweetener until smooth. Pop in the microwave for 10 seconds. Then, pour this over the mug cake. Serve and enjoy!
Notes
For this recipe, use almond flour in place of coconut flour. But note that the batter might be dry. So I suggest adding a tbsp almond or coconut milk to the batter until you have a regular cake batter consistency. You can replace sugar with allulose. Also, use Swerve, erythritol, or monk fruit in the same portions. But take note that allulose does not have a cooling effect.
