Ingredients:

For the Cinnamon Topping:

• 1/2 tsp ground cinnamon
• 2 tsp erythritol sweetener

For the Mug Cake:

• 2/3 cup almond flour
• 1/4 tsp cinnamon
• 2 tbsp erythritol sweetener
• 1 tsp baking powder
• pinch of salt
• 1/8 tsp cream of tartar
• 1 large egg
• 2 tbsp melted butter/ avocado oil
• 1/4 tsp pure vanilla extract
• 2 tbsp water

Directions:

For the Topping:

1. Whisk cinnamon and sweetener together in a small bowl and set aside

For the Mug Cake:

1. In a bowl, whisk the almond flour, cinnamon, sweetener, baking powder, salt, and cream of tartar all together.
2. Add egg, butter or oil, vanilla extract, and water. Stir until all ingredients are properly mixed.
3. Divide the batter and pour it into each mug equally and sprinkle with the topping mixture.
4. Microwave for 1 min on high heat until it puffs up.
5. Remove and serve right away.

Tips:

• Top this mug cake with a dollop of keto whipped cream for the ultimate indulgence!⁣
• ⁣If looking for brand recommendations, we love Swerve brand erythritol and Simply Organic pure vanilla extract, and Anthony’s Organic Almond flour!
• If you’d rather bake these cakes in the oven, bake at 350°F for about 15 minutes or until set.