Cinnamon Roll Single Muffin
THM:S, low carb, sugar free, gluten/nut free
Serves: 1
  • 1 egg
  • Dash of vanilla or maple extract
  • 1 T olive oil
  • Heaping T Greek yogurt or sour cream
  • 3 T water (decrease to 2 T if using THM Baking Blend)
  • 1 T golden flaxmeal and 1 rounded T coconut flour *or* 4 level T Briana's Baking Mix *or* 4 level T THM Baking Blend (not nut free)
  • ½ tsp. baking powder
  • Pinch salt
  • Cinnamon to taste
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.) *or* 2 packets Truvia (1½ tsp. spoonable Truvia)
  • For topping: cream cheese, one packet of Truvia (3/4 tsp.), and cinnamon
  1. Using a fork, beat the egg in a small ceramic or glass bowl (I use a 2 cup Pyrex dish). Add all the other ingredients and stir with the fork until smooth. Microwave for 1.5-2 minutes or until the top is just dry.
  2. Top with the cream cheese and sprinkle the Truvia and a little extra cinnamon on top (the extra sweetener is necessary because the cake itself isn't super sweet). Enjoy!
  3. This cake is also great (maybe even better) when made the night before and refrigerated overnight. Mmm....
Recipe by Briana Thomas at