Kind of thinking this recipe might transform mornings for me.
Yes, it’s a muffin in a mug; yes, it’s grain free; yes, it’s sugar free. But I’m telling you, it’s as seductively, aromatically, buttery-cinnamon-sugar-y as any cinnamon roll ever was. Just delish. Enjoy! (And make two. Your friends will smell these and want one. I promise.)
Serves 1
requires 3 small bowls/mugs/ramekins for mixing and baking
INGREDIENTS
- 1 egg
- 1 tbsp ricotta (or pumpkin puree… this is a “moisture addition” ingredient, so feel free to experiment!)
- 2 TBSP unsweetened almond milk
- 1/2 tsp vanilla
- 1 TBSP almond flour
- 1 TBSP coconut flour
- 1 TBSP golden flax (I use the kind with added chia seeds)
- 1/2 tsp baking powder
- equivalent of 5 tsp sugar, divided (I used Swerve, which I now like BEST of all sugar subs! 🙂 )
- 1 1/2 tsp cinnamon
- 1/2 tsp butter
- 1 oz cream cheese (or light Laughing Cow, swiss)
INSTRUCTIONS
- Mix together wet ingredients in a mug (egg through vanilla)
- add flours, flax and baking powder
- mix in 2 tsp of Swerve (or sweetener equivalent to 2 tsp of sugar)
- in a separate small mug, mix 1 tsp Swerve and 1.5 tsp cinnamon
- in a ramekin or mug, melt butter in microwave (about 15 seconds)
- sprinkle generous amount of cinnamon/swerve mixture over the butter
- spoon in one half of batter
- cover with cinnamon swerve mixture (save an equal amount for the top)
- spoon in remaining batter, and top with remaining cinnamon swerve mix
- pop in microwave for 2 minutes
- while cinnamon roll is baking, grab cream cheese or laughing cow, and cream it together with 1 tsp swerve and a dash of vanilla
- remove cinnamon roll from the microwave, turn out onto a plate, and top with frosting. I sprinkled one remaining tsp of swerve on top for sparkle and a bit more sweetness.