Keto Cinnamon Roll Mug Cake
Keto Cinnamon Roll Mug Cake is a low carb, sugar-free dessert with a cream cheese glaze. Cooks in the microwave in just 90 seconds. Such a quick and easy dessert.
Ingredients
- 5 teaspoons coconut oil
- 1/2 cup coconut flour
- 1/4 cup Swerve confectioners' style sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- pinch of sea salt
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Glaze
- 1 ounce cream cheese, softened
- 1 tablespoon Swerve confectioners'-style sweetener
- 1/2 teaspoon maple extract or vanilla extract
Instructions
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Grease 5 6-ounce microwave-safe teacups with coconut oil. Or you can use 4-ounce ramekins.
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In a medium bowl, whisk together the coconut flour, Swerve confectioners' sweetener, cinnamon, baking soda, and salt.
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Whisk in the eggs, melted coconut oil, almond milk, and vanilla extract.
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Divide the batter evenly between the greased teacups or ramekins. Dust cinnamon on top.
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Microwave them one at at time for 90 seconds..
Note: If you don't want to cook them all at once, cover the ones you want to save with plastic wrap and refrigerate them for up to 3 days. Uncover and microwave for 90 seconds when you are ready to cook them. Will keep in the refrigerator for 3 days.
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Stir together the glaze ingredients in a small bowl.
Place the glaze in a small ziptop bag. Snip the corner and drizzle the glaze over the mug cakes. Serve warm.