Snickerdoodle Cinnamon Roll Mug Cake
08
Jun 2018

Recipe by: @mscolleenalexis

What you’ll need: 

Mug cake Ingredients: 
3 tbsp kodiak cakes 
1 tbsp coconut flour 
1 tsp cinnamon 
3 tbsp cashew milk (or almond)
1 taps heavy cream (optional)
2 packets of zero calorie sugar substitute (or sugar of choice)
1/2 tsp vanilla extract 
2 tbsp of Halotop Cinnamon Swirl 
1 My Protein Bites Snickerdoodle Cookie 
Protein Cinnamon Frosting:
1 tsp brown sugar 20 seconds level 5
1 tbsp whipped cream cheese 
1 tbsp Quest Salted Carmel Protein powder or vanilla protein powder of choice choice 
2 tbsp creamy cool whip
1 packet of sugar substitute (or sugar of choice) 
1 & 1/2 tsp cinnamon 
1/4 tsp of cashew or almond milk 

How to prepare: 

Take all your dry ingredients for your mug cake and mix them all together in a small bowl. Next, take your Halotop ice cream in a bowl and melt it in the microwave for 20 seconds on low. Now, take all your wet ingredients and combine in a separate small bowl. Slowly add the wet ingredients to your dry ingredients and combine until you reach a semi-thick consistency. 
Next, you want to make your cinnamon swirl mix. Take 1 tbsp of the cream cheese in a small bowl and add in the sugar packet  & 1/4 of your serving of cinnamon and set aside.  Then take your 2 tbsp of the cool whip and mix in your protein powder ( if the cool whip is too frozen microwave for 10 seconds on low or let it sit out for a few minutes) plus the remaining 1/4 of cinnamon.  Mix together wel!

Now take your tsp of brown sugar, tsp of cinnamon and 1/2 tsp of milk and microwave for 20 seconds on MED power. Mix together and set aside. ( if your brown sugar thickens just add a little milk and microwave again). Now you want to combine your cool whip mix and cream cheese mix. Once combined add in half of your cinnamon sugar mix to the frosting. Place in the refrigerator once you’re done mixing. 
With the rest of the cinnamon sugar drizzle in a little to your mug cake mix. Now it’s time for cookies! Take one of the My Protein Bites Snickerdoodle cookies and cut one in half. Take about 1/3 of your half and crumble the cookie into your cake mix. Set mix aside as well as any leftover brown sugar and remaining cookie pieces. 
Now turn on your oven to let it preheat to 300 degrees Fahrenheit. While it heats up to take your ramekin bowl and spray with non-stick spray or any nonstick grease or butter. Spatula your cake mix into the bowl. Take the rest of your cookie and cut it into small pieces ( not crumbled) and press it into the mix in the ramekin bowl all around (this way your cookie doesn’t get soggy!) take any leftover brown sugar and drizzle on top. Should look like this! 
 
Once your oven is ready, place your bowl inside for 25 minutes. You can check on the consistency by poking your cake with a fork or cake tester to ensure it’s fully cooked. 
When it’s done baking, let it cool for a few minutes. Once it’s cooled place it on a plate and now it’s time decorate! 😊 Take your frosting mix, your Halotop ice cream and remaining MPB snickerdoodle cookie. Spread the cinnamon frosting evenly on top and add one scoop of the cinnamon roll ice cream on top. Place your ramekin bowl inside the microwave for about a minute on medium heat (level 50). Remove and add another scoop of Halotop ice cream plus your my protein bite cookie and ENJOY! 🍪🍦