That’s an unusual sentence, but here it is – a cinnamon roll you make in a mug, that is super low carb and gluten free.

ROLL INGREDIENTS

2 tablespoons butter, melted

3 tablespoons almond flour

1 egg

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1 tablespoon monkfruit/erithrytol blend, or similar

optional – pinch of salt

Melt the butter in a mug. Stir the rest of the ingredients into the mug and microwave for 90 seconds or until the top is just set. Turn the mug upside down on a plate while you sort out the rest of the ingredients. You’ll notice there’s no binder such as xanthan gum – it isn’t needed.

GLAZE INGREDIENTS

1 tablespoon butter

1/4 teaspoon ground cinnamon

1.5 tsp monkfruit/erithrytol blend

Microwave to melt the butter. Stir to combine. Remove mug from the top of the cinnamon roll and pour over the top. (You can also cut the cinnamon roll in half and pour over the two halves.)

FROSTING INGREDIENTS

1 oz / 28g cream cheese

1.5 tsp monkfruit/erithrytol

Microwave the cream cheese just until soft. Stir the sweetener in and use to top the cinnamon roll

Is this the same as a cinnamon roll? No. But it’s really close, and you can easily tweak the recipe to your taste to get you close enough to scratch the cinnamon roll itch.