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

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




3 tablespoons almond flour or 1 tbsp coconut flour
1/2 teaspoon baking powder
1 tablespoon butter melted
1 egg
1/4 teaspoon vanilla extract
1/2 tablespoon granulated sweetener can be allulose, Swerve, monkfruit, erythritol
1 teaspoon ground cinnamon
For the glaze
1/2 tablespoon cream cheese softened
1/2 tablespoon powdered sweetener like powdered allulose
1 teaspoon 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!


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
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