When making this, I realized I should have used a non-stick metal popover pan instead. I wanted to display this better, but the cinnamon roll was not coming out of the crock.
Here is the recipe:
Preheat oven 350
Grease a non-stick pan. In a medium bowl whisk together the 1/2 cup coconut flour, 1/8 cup of Pyure Sweetener, 1 tsp ground cinnamon, 1 tsp baking soda, and a pinch of sea salt. Then stir in 4 large eggs, 1/4 cup coconut oil melted, 1/2 cup of macadamia nut milk and 1 tsp of vanilla extract. Place the batter into greased pan. Bake for 12 minutes, check with a toothpick to see if cooked. By inserting and comes out clean.
Make a glaze by stirring together 3 TB of coconut butter, 1 T Pyure sweetener and 3/4 tsp of maple extract. Drizzle the glaze on the warm muffin.
I really enjoyed this, something for different when breakfast is just eggs.
These are gluten free and keto friendly.
Inspiration for recipe came from Maria Emmerich.