Keto Cinnamon Roll Mug Cake

This Keto Cinnamon Roll Mug Cake is the ultimate solution for those moments when you need a warm, comforting treat without the hassle of a full baking session or the high carb count of a traditional bakery. The texture is remarkably soft and fluffy, mimicking the tender crumb of a classic yeast roll while being packed with a rich, buttery cinnamon swirl that melts into every bite. Topped with a velvety sweet glaze, this single-serve dessert offers a deeply satisfying flavor profile that balances the warmth of spice with a creamy, indulgent finish that will satisfy any sweet tooth.

While almond flour provides the perfect nutty base and moist texture, you can easily customize the recipe to fit your dietary needs or pantry staples. If you prefer a different sweetener, monk fruit or allulose work beautifully as a one-to-one replacement for the stevia blend. For those with nut sensitivities, sunflower seed flour is an excellent substitute for almond flour, though we recommend avoiding a direct swap for coconut flour since it absorbs much more moisture and would require additional liquid to prevent a dry cake. You can also make this dairy-free by using melted coconut oil or a plant-based butter alternative in both the batter and the icing.

Because this treat cooks in just about a minute, it is truly best enjoyed immediately while the cake is warm and the icing is still gooey. If you happen to have leftovers or want to prepare it slightly in advance, you can store the cake in an airtight container in the refrigerator for up to two days. To bring back that fresh-out-of-the-microwave magic, simply reheat it for fifteen to twenty seconds until it is warmed through. While freezing isn't recommended for this particular texture, the quick prep time makes it easy to whip up a fresh one whenever the craving for a cinnamon-infused delight strikes.

Yields 1 servings of Keto Cinnamon Roll Mug Cake

The Preparation

Cake:

• 1 tablespoon butter, melted
• 2 tablespoons almond flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon stevia/erythritol blend
• 1/2 teaspoon baking powder
• 1 large egg

Glaze:

• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons butter, melted
• 1/2 tablespoon stevia/erythritol blend

Icing:

• 1 tablespoon cream cheese
• 1 tablespoon heavy cream
• 1/2 tablespoon stevia/erythritol blend

The Execution

1. Measure out and prepare all of the ingredients.

2. Mix together the cake ingredients into a mug. Stir together until you get a smooth consistency.

3. In a bowl, combine the ingredients for the glaze. Place in the microwave for 25 seconds. Mix together well so there are no clumps in the glaze.

4. Add half of the glaze mixture into the cake mug and use a toothpick to swirl the icing into the batter. Place the cake into the microwave for 60 seconds. You should be able to see the cake rise in the mug. Give it more time if needed or pull it out early, as every microwave is different. Just keep an eye on it. Remove and set aside.

5. Place the icing mixture in the microwave for 15 seconds. Stir this together and make sure everything is all melted. If not, microwave it in increments of 5 seconds until everything is melted.

6. Get the cake out of your mug by scraping the sides with a knife and tapping it out over a plate.

7. Pour the glaze over the top of the cake, then take the icing and pour that over the cake.

8. Serve and enjoy!

This makes a total of 1 serving of Keto Cinnamon Roll Mug Cake. The serving comes out to be 528 calories, 51.3g fats, 4.4g net carbs, and 11.6g protein.

Keto Cinnamon Roll Mug Cake

This makes a total of 1 serving of Keto Cinnamon Roll Mug Cake. The serving comes out to be 528 calories, 51.3g fats, 4.4g net carbs, and 11.6g protein.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 1 servings

Calories 528 kcal

Ingredients

  

1x2x3x

Cake

• 1 tablespoon butter melted
• 2 tablespoon almond flour
• ½ teaspoon ground cinnamon
• 1 teaspoon stevia/erythritol blend
• ½ teaspoon baking powder
• 1 large egg

Glaze

• 1 teaspoon ground cinnamon
• 1 ½ tablespoon butter melted
• ½ tablespoon stevia/erythritol blend

Icing

• 1 tablespoon cream cheese
• 1 tablespoon heavy cream
• ½ tablespoon stevia/erythritol blend

Instructions

 

• Measure out and prepare all of the ingredients.
• Mix together the cake ingredients into a mug. Stir together until you get a smooth consistency.
• In a bowl, combine the ingredients for the glaze. Place in the microwave for 25 seconds. Mix together well so there are no clumps in the glaze.
• Add half of the glaze mixture into the cake mug and use a toothpick to swirl the icing into the batter. Place the cake into the microwave for 60 seconds. You should be able to see the cake rise in the mug. Give it more time if needed or pull it out early, as every microwave is different. Just keep an eye on it. Remove and set aside.
• Place the icing mixture in the microwave for 15 seconds. Stir this together and make sure everything is all melted. If not, microwave it in increments of 5 seconds until everything is melted.
• Get the cake out of your mug by scraping the sides with a knife and tapping it out over a plate.
• Pour the glaze over the top of the cake, then take the icing and pour that over the cake.
• Serve and enjoy!

Nutrition

Calories: 528kcalProtein: 11.6gFat: 51.3g

Keyword cakes, vegetarian