Healthy Cinnamon Roll Mug Cake
A high protein cinnamon roll fix that's ready in 5 minutes or less.
Servings: 1 mug cake
Calories: 280kcal
Ingredients
Cinnamon Roll Mug Cake
- 1/4 C 30g All Purpose Flour
- 1 scoop 32g Protein Powder, vanilla
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1 Tbsp Swerve Granular or your choice of 0-calorie sweetener
- 2 Tbsp 30mL Walden Farms Pancake Syrup, or your choice of sticky sweetener
- 1 Tbsp 14g Light Butter
- 2 Tbsp Water
Icing
- 1/3 scoop 10g Protein Powder, vanilla
- 1 tsp Swerve Confectioners
- 1 Tbsp 15mL Unsweetened Almond Milk, or your choice of liquid
Instructions
- Mix the dry ingredients together in a mug or small bowl. (If you'd like completely clean sides, you can mix in a separate bowl and transfer to a mug or bowl sprayed with nonstick cooking spray.)
- Add the sticky sweetener, water, and butter to the dry ingredients. Stir well.
- Microwave for 60-70 seconds or until cooked in the center. Avoid overcooking, as the cake will get tough.
- While the cake is in the microwave, mix the icing's ingredients in a small bowl. Add this to the top of the cake once it's cooked. Enjoy!
Notes
- Mug cake has 7 Smart Points
- If you don't want to purchase both types of Swerve, I typically use the confectioners version exclusively. Since I rarely use more than a tablespoon at a time, they're relatively interchangeable. If you're going to make larger recipes where you may need an entire cup of sugar replacement, it's a good idea to stick to granular and powdered versions when called for.
- If you need a powdered sugar replacement for the Swerve, check out the donut glaze for my Crunch Berries Protein Donuts.
Nutrition
Serving: 1mug cake | Calories: 280kcal | Carbohydrates: 24g | Protein: 25g | Fat: 8g