2 large eggs, room temperature
¼ teaspoon unsweetened almond milk
1 teaspoon vanilla extract
4 tablespoons cannabis-infused ghee, melted, divided
3/4 cup Swerve sweetener, divided
1 cup super-fine almond flour
½ tablespoon coconut flour
¼ teaspoon xanthan gum
4 teaspoons ground cinnamon, divided
1-1/2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
greased mini muffin pan
Preheat oven to 350 F.
Whisk together eggs, almond milk, apple cide vinegar, melted ghee, vanilla and ¼ cup Swerve in large bowl.
In a separate smaller bowl, whisk almond flour, coconut flour, xanthan gum, 2 teaspoons of the cinnamon, baking powder, baking soda and salt.
Slowly add dry ingredients to wet ingredients in large bowl and stir to combine.
Spoon batter evenly into muffin tin.
Bake for 12-14 minutes until toothpick inserted into cake comes out clean.
While they’re in the oven, melt 2 tablespoons ghee. Stir together ½ cup Swerve and 2 teaspoons cinnamon.
Remove from pan and transfer to baking rack to cool.
When they’re cool enough to handle, dunk each cake into melted ghee, then roll in cinnamon.