Low Carb Cinnamon Swirl Mug Muffin

2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
.5 tbsp Now Psyllium Husk Powder
.5 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
.25 tsp Baking Powder
1 dash Salt
1 large Egg, fresh, whole, raw
2 tbsp Coconut Oil
8 tsp Splenda No Calorie Sweetener
2 tsp Cinnamon, ground

Mix coconut flour, Psyllium, flaked coconut, gluten-free baking powder, and sea salt in a mug. Add half of the erythritol or sweetener of choice (1 tbsp if making one serving).

Add the egg and coconut oil. Stir well, until smooth. Let sit for a minute to thicken. Add some water one teaspoon at a time if the batter is stiff (it should be easy to stir, but not liquid; the amount will depend on your brand of coconut flour). Level the top with the back of a spoon.

In a small bowl, combine the remaining erythritol and cinnamon. Place the cinnamon mixture in a heap in the center of the mug on top of the batter, then use a spoon to swirl just a couple of times. (Don't over-stir to keep the marble effect.) Level the top again with the back of a spoon.

Microwave on high for 1 1/2 to 2 minutes, until set. (If you prefer to use the oven, bake in an oven-safe ramekin at 350 F for 10-20 minutes, depending on the shape of your ramekin.)

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SCHWEETIE13.