It’s Saturday so time for a little breakfast treat! Walnut Cinnamon Roll Mug Cake with a rich Cream Cheese Frosting! Oh and that Chai tea isn’t so bad either 😉 This is probably one of the best breakfasts I have made in a while! I am a real Cinnabon lover(but hate that it’s basically the devil of all carbs), and it calls to me everyone I go to the mall. So being able to have a Keto alternative makes me sooo happy now 😆

Walnut Cinnamon Roll Mug Cake

Makes 1 Serving: 1 Serving: 393 Calories, 9g Protein, 2g Carbs,39g Fat

1 Tbsp Melted Butter

1 1/2 Tbs Swerve

1/2 tsp Cinnamon

Pinch of sat

1/4 tsp Choczero Pecan Carmel Syrup(optional)

1/4 tsp Baking Soda

1/2 tsp Vanilla Extract

1 Egg Yolk

1/4 Cup Almond Flour

1 Tbsp Walnuts(optional)

Frosting:

2 oz Cream Cheese

3 Tbsp Heavy Whipping Cream

4 Tbsp Swerve

Grease a ceramic mug or ramekin. In a small bowl mix cinnamon and Swerve. Set aside. Then mix all other ingredients in another small bowl. Take cinnamon mixture and take 1 Tbsp and put aside. Pour the remainder into the batter and mix thoroughly. Pour the batter into the mug or ramekin. Sprinkle the 1 Tbsp topping over the top. Sprinkle the walnuts on top(optional). Cook in the microwave for 90-120 Seconds.

While that’s cooking throw the frosting ingredients into a blender or use a hand mixer until whipped. Once the cake is done take out and top with 1 Tbsp of Cream Cheese frosting!

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