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.
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.
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 with the cinnamon and sprinkle it on top of the cake.
I use Xylitol as a sugar substitute, because I don’t like the cooling effect of most sugar substitutes. You can use Swerve or Lakanto Monkfruit in the same ratios. If you use Erythritol, it’s less sweet so will require a small amount more for the same sweetness level.
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’ve never had one come out not fully cooked, but if yours doesn’t seem springy and fully cooked, put it back in for another 10 seconds.
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.
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Cinnamon Roll Mug Cake
- 3 tbsp almond flour or 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1 tbsp butter melted
- 1 egg
- 1/4 tsp vanilla extract
- 1/2 tbsp granulated sweetener Xylitol, Swerve, Lakanto Monkfruit (3/4 tbsp if using Erythritol)
- 1 tsp ground cinnamon
For the glaze
- 1/2 tbsp cream cheese softened
- 1/2 tbsp powdered sweetener like powdered Erythritol
- 1 tsp butter melted
- Mix the almond flour and baking powder in a small bowl.
- Spray or rub the inside of a microwave-safe mug with cooking oil. Add the almond flour and baking powder to the mug.
- Add butter, egg, and vanilla to the mug. Stir with a fork to combine (note: if using coconut flour, the mixture might be a bit thick. Add 1/2 tbsp almond milk or water until consistency of cake batter).
- 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 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.
- I use Xylitol as a sugar substitute, but you can use Swerve or Lakanto Monkfruit in the sam ratios. Erythritol is less sweet so will require a small amount more.