Cinnamon Mug Cake

Mug cakes are becoming a weekly thing for me, and it’s fun substituting ingredients to come up with something new when it’s an individual portion.

There is nothing worse than wrecking a large recipe and throwing it out!

My mug cake dessert quest started with chocolate (of course). But one day, I decided to give the recipe a twist and use more cinnamon instead of cocoa powder.

Since cinnamon has beneficial effects on insulin resistance, this is a great way to get that Cinna-bun taste without any guilt.

Here are the directions:

Ingredients

• 1 Egg (50 g)
• 1 tbsp Coconut Oil (15 g)
• 1 tbsp Coconut Flour (7 g)
• 1 tbsp Almond Flour (7 g)
• 1 tbsp Erythritol (10 g)
• 2 tbsp Cream Cheese (30 g)
• 1 tsp Cinnamon (2 g)
• ½ tsp Vanilla Extract
• ½ tsp Apple Cider Vinegar
• ¼ tsp Baking Soda
• Pinch of Salt

Nutrition (Per Serving)

• Number of Servings – 1
• 410 Calories
• Fat – 37 g
• Protein – 11 g
• Carbohydrate – 9 g
• Fiber – 4 g
• Sugar – 2 g
• NET CARBS – 5 g

Time

• Prep – 5 minutes
• Cook – 1 minutes
• Total – 6 minutes

Printable PDF

Step 1

In a small bowl, melt the coconut oil in the microwave for 10-20 seconds

Step 2

Add egg and whisk together with cinnamon, vanilla extract, and apple cider vinegar

Step 3

Add the coconut flour, almond flour, erythritol, baking soda and salt

Step 4

Mix together and immediately put into a microwave-safe mug

Step 5

Cook in the microwave for 45-60 seconds

Step 6

Re-using the batter bowl, warm the cream cheese in the microwave for about 10 seconds

Step 7

Add Erythritol sweetener to your taste with the cream cheese topping

TIP: Thin out with a splash of almond milk or heavy cream