Keto Cinnamon Roll Mug Cake
Makes: 1 serving/1 mug cake
Total time: 3 mins
For the Cinnamon Roll
3 T Almond Flour
½ tsp Baking Powder
1 tsp Cinnamon (less if desired)
1 T Truvia/Stevia Classic
2 T Melted Butter
.5 tsp heavy cream
For the Icing:
1 oz Full-Fat Cream Cheese
½ T Truvia/SwerveConfectioner's
1 drop vanilla extract
1/2 tsp Heavy Cream
For the Butter Glaze
1 T Butter, melted
½ tsp Cinnamon
½ T Truvia/Swerve Confectioner's
Melt 2 T of butter in a large mug or small Pyrex dish
Add in the Almond Flour, Baking Powder, Cinnamon, Truvia, Egg, Heavy cream & Vanilla extract and mix well.
Microwave on high for 90 second. The mug cinnamon roll will puff up, but don't worry - it won't spill over!
When the microwave beeps, use a fork to loosen the cinnamon roll (it will have pulled away from the sides, so focus on the bottom) then flip onto a plate.
Melt the butter for the Butter Glaze, then add the Cinnamon and Sugar sub to it and mix well. Pour the glaze over the mug cinnamon roll for added sweetness, texture, and moisture.
In the mug or Pyrex bowl, microwave the cream cheese for 30 seconds on half power, or until you hear the cream cheese start to crackle in the microwave. About 30 secs. Add in the ½ T swetener, vanilla extract, and heavy cream, and mix well, then top the Copycat Cinnabon with this cream cheese "icing"
Enjoy warm! or place in fridge to garden icing.