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

1. Mix together wet ingredients in a mug (egg through vanilla)
2. add flours, flax and baking powder
3. mix in 2 tsp of Swerve (or sweetener equivalent to 2 tsp of sugar)
4. in a separate small mug, mix 1 tsp Swerve and 1.5 tsp cinnamon
5. in a ramekin or mug, melt butter in microwave (about 15 seconds)
6. sprinkle generous amount of cinnamon/swerve mixture over the butter
7. spoon in one half of batter
8. cover with cinnamon swerve mixture (save an equal amount for the top)
9. spoon in remaining batter, and top with remaining cinnamon swerve mix
10. pop in microwave for 2 minutes
11. while cinnamon roll is baking, grab cream cheese or laughing cow, and cream it together with 1 tsp swerve and a dash of vanilla
12. 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.