Keto Cinnamon Mug Cake with Almond Flour
Keto cinnamon mug cake or cinnamon muffin in a mug is an almond flour mug cake perfect for fixing your cinnamon cravings. It tastes like a cinnamon roll with only 3.4 grams of net carbs to your day.
A delicious sweet keto breakfast or snack recipe ready in only 90 seconds! Bonus, this low-carb mug cake is also paleo and gluten-free as well as dairy-free!
What is a low-carb mug cake?
A low-carb mug cake is like a muffin in a cup made with low-carb flour and baked in the microwave.
Keto mug cakes or low-carb mug cakes are great ways to fix sweet cravings without adding sugar or high-carb food to your day.
A low-carb mug cake usually contains about 7 grams of net carbs, but I recommend serving 2 mug cakes with this recipe to lower the carbs to 3.7 grams!
Plus, half of the recipe is very fulfilling, sweet, and enough to fix a sweet craving.
Cinnamon muffin in a mug
Calling all the cinnamon lovers!!! You deserve a cinnamon muffin for breakfast, even on a low-carb diet.
This mug cake is the best way to fix your muffin cravings with very few carbs and in only 90 seconds. Are you wondering how to make a keto cinnamon mug cake? Stay with me.
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I will tell you everything about this easy low-carb recipe.
Keto cinnamon mug cake ingredients
First, gather all your ingredients on the benchtop. A tall mug – 6 cm high – is ideal for preventing the batter from overflowing in the microwave.
The ingredients you need are very simple low-carb ingredients that I am sure you have at home:
- Egg
- Almond flour or almond meal both work well in this recipe. I prefer an almond flour mug cake rather than an almond meal mug cake. In fact, almond meal has a gritty texture and darker color. As a result, almond meal mug cakes are darker in color with a rough, gritty texture. Learn how to choose your keto-friendly flours.
- Sugar-free crystal sweetener – I always use Monk fruit stevia blend or erythritol stevia blend. Check out my keto sweetener review for alternatives.
- Coconut oil – or any vegetable oil or butter if preferred.
- Baking soda – this will raise the keto mug cake and create a soft, airy muffin-like texture.
- Ground cinnamon
Is cinnamon good for people on a keto low-carb diet?
I am sure you wonder if it’s good for people with diabetes or on a low-carb diet to eat cinnamon. Yes, absolutely. I would even say eat your cinnamon daily to keep your blood sugar level steady and avoid an energy crash.
Cinnamon is good for people with diabetes or on a keto diet as it helps lower the blood sugar level while less than 1 gram of net carbs per teaspoon.
So cinnamon is a great keto-friendly spice. I think people wonder if cinnamon is keto-friendly because it is often associated with sugar glazing, which is, of course, not keto-friendly.
But cinnamon itself is keto-approved given the amounts we use in recipes.
Another good news is, you don’t have to eat much cinnamon to get the positive effects. Studies show that our blood sugar level lowers with 1 gram to 6 grams of cinnamon a day.
It means that this cinnamon muffin in a mug is all good for you, and you shouldn’t wait any longer to try it!
Is this almond flour mug cake keto-friendly?
Yes! This low-carb mug cake is made with almond flour. Almond flour is one of my favorite keto flour. I listed the top reasons below. Per serve (1/4 cup) almond flour contains:
- Only 3.8 grams of net carbs.
- 3 grams of fiber which is good for your gut health and digestion.
- No gluten.
- A light texture and flavor similar to high-carb flour, perfect to create airy low-carb baked goods like muffins.
Cinnamon mug cake no milk: a dairy-free paleo mug cake
This cinnamon mug cake has no milk, which means it’s also suitable for people on a paleo diet.
The cinnamon glazing that makes this keto cinnamon cake taste like a traditional cinnamon roll uses dairy-free ingredients.
Keto mug cake cinnamon glazing
This cinnamon mug cake won’t be complete without the cinnamon glazing that makes it looks like a keto cinnamon roll mug cake.
This is the cherry on top of the cake! It adds moisture, delicate sweetness to your mug cake, and you will feel like eating a low-carb cinnamon roll.
The secret to dairy-free white glazing is to use coconut cream – or pure dairy-free coconut yogurt made of 2 ingredients, coconut cream and probiotics.
The cinnamon drizzle is a simple combo of peanut butter, cinnamon, coconut oil, and sweetener. Fix your sweet tooth now. Try this mug cake recipe. You won’t regret it.
Can I bake a mug cake without a microwave?
I’m sure some of you don’t have a microwave, or for some reason, you don’t like to bake in the microwave.
I’ve got you covered. Simply place this muffin batter into an ovenproof ramekin or muffin tray.
The baking time range is 12-15 minutes, temperature 180C (350F). A great test to check the baking is to insert a pick in the center of the muffin. A clean pick means it’s cooked.
How to make ahead a mug cake?
We are busy people, right? The good news, you can prepare the mug cake batter the previous day.
Store the batter in the fridge into your mug. Cover the mug with a silicone lid or plastic film wrap to prevent air from entering.
The next day, microwave for 90 seconds on high. Your mug cake will come out as great as a fresh bakery muffin.
I don’t recommend baking the mug cake ahead as food baked in the microwaved hardens very fast. It is better to eat a mug cake within 1 hour of making it.
Enjoy the simple cinnamon keto mug cake, and don’t forget to share a picture of your creation with me on Instagram.
More keto mug cake recipes
This is a delicious mug cake with almond flour, but I also have lots more keto mug cake recipes for you to try. My mug cake recipes are ideal for fixing a sweet craving in a few minutes using your microwave.
Have you made this keto cinnamon roll mug cake? Share your review or comment below or join me on Instagram to share a picture of your creation.
Recipe Card
Keto Cinnamon Mug Cake with Almond Flour
Recipe Macros
Want My Kitchen Equipment?
Ingredients
- 1 Egg
- 1 tablespoon Coconut Oil melted or melted butter
- 1 ½ tablespoon Erythritol Monk fruit or erythritol
- 3 tablespoons Almond Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon adjust up to 1 teaspoon if you like!
Cinnamon drizzle
- ½ tablespoon Natural Peanut Butter or tahini
- ½ teaspoon Coconut Oil
- ¼ teaspoon Ground Cinnamon adjust to taste, up to 1/2 teaspoon
- 1 teaspoon Erythritol
Instructions
- Grease a 3.5-inch microwave-proof ramekin or mug with coconut oil. Make sure it's tall enough to prevent the batter from overflowing when baking. Set aside.
- In a small bowl, beat together egg, oil or butter, and sugar-free crystal sweetener. Make sure your oil or butter is not too hot, or it will 'cook' the egg and create lumps. Wait for a few minutes after melting the oil before adding with egg.
- Stir the almond flour in baking soda and cinnamon. I recommend 1/2 teaspoon of ground cinnamon for a light cinnamon flavor. Add up to 1 teaspoon if you are a cinnamon lover!
- Transfer the batter into two ramekins and microwave for 80-90 seconds individually. Time varies slightly depending on microwave power. The longer, the dryer. The best is to start with 80 seconds, check and return for extra 10 seconds if you like.
- Cool it down for 1 minute before adding fresh dairy-free coconut yogurt. Coconut yogurt is made of 2 ingredients: coconut cream and probiotics. Don't use flavored coconut yogurt that will contain added sugar. Otherwise, use plain Greek yogurt if you eat dairy.
Cinnamon drizzle
- In a small mixing bowl, add peanut butter with coconut oil. Microwave for 30 seconds to melt the coconut oil and easily combine both ingredients.
- Stir in ground cinnamon, sweetener and use this mixture to drizzle on top of the yogurt.
- Eat immediately.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, and founder of Sweet As Honey.
I'm passionate about sharing easy, tasty recipes that are both delicious and healthy
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
Browse all my recipes here.
I hope that you too find the recipes you love on Sweetashoney!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I used baking powder. It was delish. All my other mug cakes say baking powder.
Fantastic!! Really moist! I’m a cinnamon LOVAH so I used a full teaspoon in the cake… I have a high power microwave (I think it’s 1100 watts) so I microwaved the little dish (I used 1 slightly larger ramekin) and cooked on high power for 1:11. (lazy). Came out perfectly cooked, moist and wonderful. I used 2 TB Greek yogurt mixed w a little ground vanilla and powdered erythritol to top and then a swizzle of coconut-cacao spread (Artisana Coconut Cacao Bliss, does contain a small amt of sugar). Super indulgent yet fairly healthy brunch w my coffee. Thank you for this, and all your wonderful recipes, and your responsiveness 😃🙏
I followed the recipe exactly and was pleasantly surprised. While I would not say it tasted exactly like a cinnamon roll it was fairly good. I am definitely going to be making this recipe again since it has enough sweet to satisfy my sweet tooth and not that many net carbs.
Very good recipe; however, the nutritional information listed is not close to what I plugged in. I don’t see how this recipe has only 14 g of fat. I got 37.9 g. And that’s not including the yogurt in which was not listed on the ingredients list but in the instructions. Can you help me make sense of this? This is one of my favorite dishes and if it’s not accurate, than I think it should corrected. FYI, I am using My Fitness when calculating.
The nutritional information are for one mug cake but recipe serve two. It looks like you didn’t divide the nutrition panel by 2 to get the numbers for 1 mug cake
I loved it! So satisfying, thank you for the lovely fluffy Cinnamon mug Cake! I used the cream cheese for the topping..
I cooked it for under 1 minute and checked every 15 seconds till done. Nice and fluffy and flavorful. I followed the comment to beat the egg tillemon color. It made a difference. I don’t know how to add pictures or I would.
We forgot to take pictures. Next time. And there will definitely be a next time.
I amended your recipe and technique based off n things I learned in school and my own experiments. Here’s what I did.
First, I used an extremely high quality, fresher cinnamon than what is typical in supermarkets because it is the primary flavor. Check out Penzy’s. You will love the rich flavor.
I beat the egg on high until it was very, very pale and fluffy. While it was just starting to get frothy, I added a pinch of salt,and 3/4tsp of cream of tartar. Still beating, I slowly drizzled in the melted oil to create an emulsion. This adds structure. The salt adds flavor and helps aerate the egg, for structure. The acid from the cream of tartar helps the egg hold it’s shape too.
The rest of the dry ingredients got sifted twice after being whisked together. This prevents heaviness and promotes a light, spongy crumb. The second whisking was directly over the egg mixture, and instead of stirring, I folded it in.
I chose to use almond butter, because I made some the other day from smoked almonds. To sweeten the glaze, I used Brown Swerve. It really tastes caramelized. Kinda. It’s close to brown sugar.
Thank you for the recipe. These were so, so very good.
Hey. You know your ingredients list doesn’t include the coconut cream/yogurt? Also, when you say to add the nut butter and coconut oil to a small mixing bowl, you should consider specifying microwave safe in the same sentence, or state these ingredients as melted in the ingredients list. Otherwise, your reader might already have it in a metal or plastic bowl by the time you mention melting them. Humble suggestion. Love this blog!
Icing is delicious. The cake is almost inedible like cardboard.
It should taste like ‘cardboard’ at all except if you over bake the mug cake. This happens if your microwave has a power >900W. This recipe cooking time is designed for this power and you must set the microwave to set powder to have the same texture with 90 seconds baking time. Otherwise, if you can’t change the microwave power you must decrease the baking time, starting by 60 seconds and increase by 10 seconds burst until moist and cake like texture. Enjoy, XOXO Carine
I made this (admittedly with brown sugar in place of the sweetener) and it was delicious! I also added a few shakes of salt to both the cake and topping, to get a little salty and sweet action. I used vanilla yogurt for the topping under the drizzle. Fabulous! Thank you!
Thank you! So happy you love it. Enjoy the recipes on the blog, XOXO Carine
Hi. I’ve not made this yet, but in the picture what is the white part of the frosting?
You can simply blend powdered erythritol with water or with soft cream cheese and drizzle, Enjoy, XOXO Carine
Good thing we eat our mistakes! Looks terrible. Didn’t ‘cake up’ like it should have. The drizzle remained fully liquid. But my husband loved the flavor and ate it anyway.
I am sorry to hear that. Happy to help you make this better next time. Maybe it didn’t cook long enough to get a cake like texture. Regarding the drizzle, you can make it thicker by adding less water or more sugar free powdered sweetener. Each brand have different texture and the ratio liquid/solid can be impacted based on the brand you used. Enjoy the recipe around here, XOXO Carine
Ottima, grazie per la ricetta! Saluti dall’Italia
I was so intent on leaving a comment that I forgot to rate the recipe! 5 star all the way!
Thanks SO much! So glad you enjoy this simple keto mug cake, XOXO Carine
I was craving a keto dessert while watching a Food Network tournament (lol) and found this recipe. The mug cake topped with the peanut butter drizzle was outstanding! I will make this again and experiment with a cream cheese topping like you put on a cinnamon roll. Thanks for posting!
Thanks for trying my recipes! The cream cheese frosting is a great idea, I am sure it will taste amazing. XOXO Carine.
It’s the best I tried! Only I added one extra tablespoon of almond meal to give it extra firmness and texture. Thank you very much for the recipe
All the best from Europe x
Amazing! Was craving a cinnamon coffee cake…this did the trick!
Thank you so much for the lovely feedback! Enjoy the recipes on the blog, XOXO Carine
Best mug cake recipe ive tried! Moist and delicious!!????
Thank you ! I am so happy you found my blog and enjoy the recipes, XOXO Carine
Just made this… No topping but absolutely love it… So easy, and so so nice, thank you… I’ll be making this more I’m sure
Thank you for trying my recipes and for the lovely review. XOXO Carine.
Loved this didn’t add topping just added HWC very filling .Thank you
Thank you !
love this very filling and tasty skipped the topping just added HWC thank you
I just made this recipe replaced the sugar with msple extract. Was very moist after 80 seconds. Delicious thanks
Thanks for the lovely feedback! I love the idea of using maple extract, it must have taste fabulous! XOXO Carine.
why cant I print a simple recipecard?
There is definitely print options on all my recipe. First one is on top of page after the recipe title, there is a ‘print recipe link’. Second is in the recipe card next to rating, another ‘print recipe link’ on your right. Can you tell me which device you are using that I can check if there is any technical bug but from my laptop I see the print link and they work well. XOXO Carine.