Here is a new favorite that you wont believe is keto friendly and low carb. We found this on Pinterest but it comes from FitMomJourney.com. We’ve substituted the Truvia with Erythritol which we prefer erythritol so our version isn’t as sweet. Hope you enjoy it.
For the Cinnamon Roll
3 Tblsp Almond Flour = We use this http://amzn.to/2CBuO21
½ tsp Baking Powder = We use this http://amzn.to/2F8OBI5
1 tsp Cinnamon (less if desired)
1 Tbsp of Erythritol = We use this http://amzn.to/2CNsc4z
2 Tblsp Melted Butter
For the Icing:
1 oz Full-Fat Cream Cheese
½ Tblsp Erythritol
For the Butter Glaze
1 T Butter, melted
½ tsp Cinnamon
½ Tblsp of Erythritol
Melt 2 Tblsp of butter in a large mug or small Pyrex dish or large mug
Add in the Almond Flour, Baking Powder, Cinnamon, Erythritol, Egg and mix well.
Microwave on high for 90 second. The mug cinnamon roll will puff up and pull away from the sides of the mug.
When the microwave beeps, use a fork to loosen the cinnamon roll (it will have pulled away from the sides, so focus on the bottom) then flip onto a plate.
Butter Glaze Instructions
Melt the butter for the Butter Glaze, then add the Cinnamon and Erythritol to it and mix well. Pour the glaze over the mug cinnamon roll for added sweetness, texture, and moisture.
Cream Cheese Instructions
In the mug or Pyrex bowl, microwave the cream cheese for 30 seconds on half power, or until you hear the cream cheese start to crackle in the microwave. Add in the ½ Tblsp Erythritol and mix well, then top your keto cinnamon bun with this cream cheese “icing”
servings size = 2
6 g net carbs
57.2 g fat
14.4 g protein
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