This Cinnamon Roll Mug Cake is a delicious keto version of your favorite breakfast roll, packed with cinnamon, drizzled with cream cheese glaze.
When you’re craving something sweet and familiar, like a cinnamon roll, this recipe will definitely hit the spot. The cake is full of cinnamon flavor, and the cream cheese glaze is so good.
When you’ve been on a keto or low-carb diet for a while, it’s easy to almost forget about your cravings for sweets, but once in a while it hits you and you just need to satisfy the craving so you can move on. This keto mug cake does that for me.
It’s super easy to make – taking just 1 minute in the microwave. In a total of just 6 minutes, you can have a beautiful dessert that’s just one serving. No need to have leftover cake hanging around.
» Here are a few more keto desserts to try.
How Many Carbs Are in Keto Mug Cake?
If you’re wondering about the carbs, you’ll be happy to hear that 1 cinnamon mug cake is just 4 net grams of carbs.
That means you can eat the whole thing and not feel guilty about it. You only have to save a little room in your daily carb count for this treat.
I actually find that I’m not able to eat the whole cake in one sitting. It’s pretty rich! So I save half for later. For just 2 net carbs, that’s a win/win.
What Sugar Substitute to Use
I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.
Learn more about low-carb sweeteners and conversion here.
How to Make Cinnamon Roll Mug Cake
To make a mug cake, you’ll need a microwave-safe mug that’s at least 10 oz. I use my regular coffee mug and it has plenty of space for the cake to expand. You can also use a 10 oz or larger ramekin.
Spray the inside of the mug with cooking spray or rub a little coconut oil inside the mug to prevent sticking.
Mix together the flour and baking powder, then add it to the mug.
You can use coconut flour instead of almond flour, but the batter might turn out dry, so you may need to add up to 1 tbsp of almond or coconut milk to the batter to smooth it out.
I personally prefer almond flour for this cake. Coconut flour changes the taste of the cake and makes it a little too coconuty for me.
Mix in the melted (but not hot) butter, egg, and vanilla. Stir it all up. It should be the consistency of regular cake batter. Not too dry, not too runny.
Next, mix the granulated sugar substitute with the cinnamon and sprinkle it on top of the cake.
It seems like a lot, but it needs to mix into the cake batter. I do this with a chopstick, because it’s thin enough to swirl without mixing. You can also use a knife.
Just swirl in the sugar, push the chopstick from top to bottom a few times. Don’t stir it up, though.
Put the mug in the microwave for 60 seconds. I use an 800 watt microwave and 60 seconds is perfect.
I’ve never had one come out not fully cooked, but if yours doesn’t seem springy and fully cooked, or if it still has a wet top (you can still see raw batter), put it back in for another 10 seconds. A lower wattage microwave might cook the cake slower.
Alternately, a higher wattage microwave could over cook the mug cake, so if this cake overcooks in 60 seconds, you’ll need to cut the time down or cook at a lower power next time.
While it’s cooking, mix up the glaze. It’s just softened cream cheese, powdered sweetener (like Erythritol or Swerve), and melted butter. Mix it up until smooth. You can heat it for about 10 seconds in the microwave.
When the cake is done, you can eat it directly from the mug, or turn it out onto a plate and drizzle with the glaze.
Keto Mug Cake FAQs
If you’ve never made mug cake before, you might have a few questions. Here are some of the most frequently asked questions I receive about this recipe.
Mug cakes are so easy to make that it gets you wondering how it works, especially since it takes so long to bake a cake in the oven. The magic of a mug cake is in the leavening agents, which are the egg and baking powder.
When heated, the baking powder reacts with the other ingredeints and forms bubbles that help the cake rise, while the rest of the ingredients cook.
You’ll need the ingredients (obviously), but then the only other things you need are a microwave and a microwave-safe mug. I just use my regular tea/coffee mugs. You could also use a ramekin. You just need a mug or ramekin that’s larger than the cake ingredients, because it does rise a couple of inches in the mug.
I cook my mug cake at full power in a 900-watt microwave. If you have a more powerful microwave, you may need to cook the cake for 70 or 80 seconds instead of 90. Once you’ve cooked one mug cake, you’ll know for next time.
In my opinion, it’s better to under cook then over cook, so if this is your first mug cake cook it for 80 seconds on full power. If it’s still wet in the middle, cook for 10 seconds longer. If it’s a bit tough or dry, you can reduce by 10 seconds next time you make it.
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Cinnamon Roll Mug Cake
For the glaze
- 1/2 tbsp cream cheese softened
- 1/2 tbsp powdered sweetener like powdered allulose
- 1 tsp butter melted
- Spray or rub the inside of a microwave-safe mug with cooking oil.
- Mix the almond flour and baking powder in a small bowl. Add butter, egg, and vanilla. Stir with a fork to combine and form a batter. (*See note if using coconut flour and the mixture is thick)
- Pour the batter into the mug.
- Combine the granulated sweetener and cinnamon in a bowl. Sprinkle over the top of the batter in the mug. Use a knife or chopstick to swirl the topping into the batter, without stirring it up.
- Microwave for 60 seconds. Cake should be spongy and cooked through. If not, microwave for another 10 seconds.
- To make the glaze, mix the softened cream cheese with the butter and powdered sweetener until smooth. Microwave for 10 seconds to heat it. Pour over the mug cake and serve.
- 1 mug cake = 4 net carbs
- * You can use coconut flour instead of almond flour, but the batter might be dry, so you may need to add up to 1 tbsp of almond or coconut milk to the batter to smooth it out. It should be the consistency of regular cake batter. Wet, not chunky.
- I use allulose as a sugar substitute, but you can use Swerve, erythritol, or monkfruit in the same ratios. Allulose doesn’t have the cooling effect!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.