Keto Cinnamon Roll Mug Cake (Paleo, Vegan)
An easy recipe for a keto mug cake which tastes just like a cinnamon roll! Fluffy and light on the outside, it's moist on the inside and takes just 1 minute to whip up- No flour, no sugar and vegan option too! Paleo, Gluten Free, Dairy Free.
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 1 serving
For the eggless and vegan option
Grease a microwave-safe bowl and set aside.
In a small mixing bowl, whisk all your ingredients, except for your coconut butter, very well, until smooth.
Pour the batter in the greased bowl and microwave for 1-2 minutes, or until just cooked. Remove and add the coconut butter, sprinkle with extra cinnamon and enjoy!
Preheat the oven to 175C/350F. Follow instructions as above, but pour the batter in an oven-safe ramekin. Bake for 12-15 minutes, or until just cooked. Remove, top with coconut butter and enjoy!
* I used a monk fruit sweetener. Any granulated sweetener of choice will work.
** This will not be super sweet- Feel free to add more, to taste.
*** If the batter is to dry, add more milk.
Keto Cinnamon Roll Mug Cake (Paleo, Vegan) should be eaten fresh, but can be made in advance and enjoyed later. It can be kept refrigerated for up to 2 days and is freezer friendly for up to 2 months.
Serving: 1cake | Calories: 260kcal | Carbohydrates: 8g | Protein: 4g | Fat: 20.1g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.5mg