Keto Cinnamon Roll Mug Cake (Ready in 1 min!)

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This Cinnamon Roll Mug Cake is a delicious keto version of your favorite breakfast roll, packed with cinnamon, drizzled with cream cheese glaze.

» Check out these other mug cakes: Keto Blueberry Mug Cake, Keto Lemon Mug Cake, Keto Mug Cakes

Keto Cinnamon Roll Mug Cake
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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.

Wholesome Yum - Clean Keto Foods
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.

mug cake batter

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.

Uncooked Cinnamon Roll Mug Cake

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.

Keto Cinnamon Roll Mug Cake

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.

If you are looking for other sweet options try our keto pumpkin bread with walnut crumble or keto pumpkin cookies.

Keto Cinnamon Roll Mug Cake

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.

How do mug cakes work?

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 ingredients and forms bubbles that help the cake rise, while the rest of the ingredients cook.

What do I need to make a mug cake?

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.

What wattage do I cook this on?

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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Keto Cinnamon Roll Mug Cake

Cinnamon Roll Mug Cake

This Cinnamon Roll Mug Cake is a delicious keto version of your favorite breakfast roll, packed with cinnamon, drizzled with cream cheese glaze.
4.17 from 125 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 1 min
Total Time: 6 mins
Servings: 1 serving
Calories: 353kcal
Author: Laura

Ingredients

  • 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 can be allulose, Swerve, monkfruit, erythritol
  • 1 tsp ground cinnamon

For the glaze

  • 1/2 tbsp cream cheese softened
  • 1/2 tbsp powdered sweetener like powdered allulose
  • 1 tsp butter melted

Instructions

  • 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.

Notes

  • 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!

Nutrition

Serving: 1cake | Calories: 353kcal | Carbohydrates: 8g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 434mg | Potassium: 88mg | Fiber: 4g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg

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.

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Keto Cinnamon Roll Mug Cake
Keto Cinnamon Roll Mug Cake (Ready in 1 min!)

69 thoughts on “Keto Cinnamon Roll Mug Cake (Ready in 1 min!)

  1. Bintu | Recipes From A Pantry says:

    5 stars
    Definitely trying this! Love that it takes only one minute and is keto too! Love cinnamon rolls.

    • Heidi Louise Kristoffersen says:

      4 stars
      This was really good! But it did go dry with in 10 min of baking..
      Might be because i didnt make the glaze, so Ill do that next time !
      Thank you for a superb recipe!

      • Laura says:

        I’m sorry to hear that it went dry. Definitely the glaze will help. If I have any left over, I always reheat it with the glaze on top and that brings it right back to moist.

  2. Kathryn Donangelo says:

    5 stars
    This keto cinnamon roll mug cake is amazing such a genius idea! SO good and less than ONE minute to make!! Amazing!

      • Linda says:

        I loved it but I have a HUGE sweet tooth I’m trying to kick. The ONLY thing missing it seems to need sugar IN the bread, is there a reason why we don’t add it?

        • Laura says:

          I don’t add it because the sugar topping is pretty substantial and it gets swirled into the bread. Not adding sugar to the batter helps keep it moist. If you like it sweeter, you can certainly add a bit of sugar to the batter, or mix in some of the sugar topping, then swirl in the rest.

  3. Patty at Spoonabilities says:

    5 stars
    Wow such a delicious way to start the day! I can’t believe how easy it is to make!!

    • Sarah says:

      5 stars
      This recipe was delicious. It had the right amount of cinnamon and sweetness. I used lakanto and grinded it in my mini grinder to make powdered lakanto/ confectioners for the cream cheese icing. The recipe worked perfectly. Thank you for sharing it!

  4. Rose says:

    I have gestational diabetes and have been craving cinnamon rolls so bad. I found this recipe and decided to try it. It DEFINITELY satisfied that craving! So yummy!

  5. Toney says:

    5 stars
    I’m a diabetic and was craving something sweet. This was amazingly good! It was very moist and delicious! I’ll definitely make it again!

      • Laura says:

        I’ve made this dozens of times and it’s never bitter. I’d suggest it was one of the ingredients you used. What sugar substitute did you use? Perhaps the almond flour brand?

      • D says:

        4 stars
        It tasted a little bitter to me as well, but I think it was too much cinnamon and not the cake itself. Next time I will use half the cinnamon and add more sweetener to the batter.

        • Laura says:

          Bitterness can be caused by the cinnamon and the type of almond flour you use. Make sure the almond flour is blanched (meaning no skins). You can also substitute coconut flour if you don’t like the bitterness of the almonds.

  6. Nathan says:

    5 stars
    Huge fan of mug cakes, and I don’t know if I’ve ever seen a recipe for a cinnamon roll in a mug before! Definitely need to try this one out!

  7. Genevieve | Fitty Foodlicious says:

    5 stars
    I need this cinnamon roll mug cake in my life! This looks so easy to make and perfect for the holidays!

  8. Bryce Nothstein says:

    5 stars
    Awesome. So good, I had to double the batch & share with my wife. This is great for breakfast or an after dinner dessert. The cake comes out moist & the icing gives it just enough sweetness, without over-load. Thank you for sharing this recipe.

  9. Sarah James says:

    5 stars
    What a delicious mug cake. I love cinnamon rolls and now I can have a sweet treat without the guilt, thanks for sharing.

  10. Tara says:

    5 stars
    What a fun treat! I love the minimal prep and how easily this mug cake comes together. Looks amazing!

  11. Jessica Formicola says:

    5 stars
    These are like three of my favorites= things: keto, cinnamon roll and mug cakes! Thanks so much for sharing!

  12. Ashley S. says:

    OMG! Just made this and it is amazing! So moist and easy to make, hit the spot for my sweet tooth. Thank you for sharing 👍🏻

    • Laura says:

      I’m sorry to hear that it didn’t work for you, Emily. If you let me know in what way it didn’t work, I could help figure out why.

  13. Lori says:

    5 stars
    Been on keto for a month now,and needed something sweet,I made this in just a couple minutes and was absolutely delicious , satisfied my sweet craving,I will definitely be making this again

  14. Maria says:

    Loved it…. came out pretty decent… first success at any kind of mug cake. the topping i added a little orange extract….. was great for my sweet tooth craving that kicked in at night. Thank you .

  15. Roxann Godinez says:

    I made this for my husband. He has a big sweet tooth and he is working on his keto. This was his fill day. He loves cinnamon rolls. So thank you so much. This was his favorite. This is a keeper.

  16. Beth says:

    5 stars
    I’ve been making chocolate mug muffins for awhile now, but this is the first cinnamon one that’s good. Now, when my family has cinnamon rolls , I can join them instead of watching them. I loved the cream cheese frosting. Delicious! Thanks 😊

    • Laura says:

      I hear you on that, Beth. I still make cinnamon rolls for my husband and I make this version for myself.

  17. Nikki says:

    Definitely my craving killer! Thank you!
    I drop 2 or 3 big blackberries in for a little extra sweet tartness. Absolutely perfect!

  18. Cherie says:

    Can this be baked in an oven, either toaster or regular? I don’t use a microwave oven. Thank you.

    • Laura says:

      I’ve not tried cooking this recipe in the oven. It’s meant to be a quick microwave cake. If you put the mixture in a ramekin, you should be able to bake it on 350 degrees until it’s no longer wet in the middle, likely about 15-25 minutes. Check it with a toothpick to determine when it’s done.

  19. Gloria LeClair says:

    Hi Laura,
    I don’t use microwaves , can I make this in the oven ? If so how long do I bake it for ?
    Thank you so much !!

    • Laura says:

      If you put the mixture in a ramekin, you should be able to bake it on 350 degrees until it’s no longer wet in the middle, likely about 15-25 minutes. Check it with a toothpick to determine when it’s done.

  20. Debbie says:

    5 stars
    This is soooo good even if you don’t follow all the directions as written. I put in the sugar before realizing it should be mixed with cinnamon. Then I used the extra melted butter w the cream cheese & melted it a bit too long so I just dumped it on the cake & it was just the right thing.

  21. Karis’s Grandma says:

    5 stars
    I made this with my 5 year old gluten-free granddaughter. It was easy and delightfully delicious, even without the glaze! Thank you! We will be making this again.

  22. D says:

    4 stars
    The cake was moist and spongy, which surprised me. This is first time I have used almond flour in anything, so I was pleasantly impressed. However, I did feel the cake itself needed sweetening and I added about 1/2 tsp of sweetener to the batter, but the cake did taste a tiny bit bitter. I used allulose, btw. The glaze was good and helped a lot, but not quite enough. Next time I will add more sweetener to the batter and less cinnamon, which I think was responsible for the bitterness. But overall, a keeper. Thanks!

  23. Susan B. says:

    I am diabetic and use a keto diet to control it. But I so missed cinnamon rolls and pancakes. This recipe fills that gap. As is it’s great. I reduced the cinnamon and omitted the glaze, added a pat of butter and sugar-free maple syrup after it was cooked and had a wonderful pancake in a mug.

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