This Keto Snickerdoodle Mug Cake is perfect for fixing a sweet craving with only 4 grams of net carbs per serving. Plus, it’s also dairy-free and gluten-free, so you can share it with everyone!
I am a huge fan of cinnamon flavor, and when I don’t have time to make my keto snickerdoodle cookie, I go for this low-carb mug cake with almond flour instead!
It’s fluffy, spongy with a delicious cinnamon sugar-free topping! Irresistible for cinnamon lovers, so let me share how to make this simple almond flour mug cake.
All you need to make this Keto Cinnamon Mug cake are a few pantry ingredients and some basic kitchen tools.
So before you start, grease the recipient of choice with coconut oil. Set aside on the benchtop and prepare the ingredients.
You need the below ingredients to make a keto mug cake with a delicious snickerdoodle flavor.
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First, combine the wet ingredients in a small mixing bowl. Beat the egg with almond milk and vanilla.
Then, stir in the dry ingredients: add the almond flour, baking soda, cinnamon, and cream of tartar.
To assemble the mug cake, start by adding about half of the cake batter into the mug cake container.
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Then, add half the keto cinnamon sugar and top up with the remaining cake batter.
Finally, add the remaining keto sugar on top of the mug cake.
Microwave the keto mug cake in the center of the microwave on 800W power for 90 seconds.
You know that the mug cake is cooked when it has raised to the top of the mug, and the top is dry. The center top of the mug cake should be dry if touch, bouncy, not wet, or too dry.
Always check the microwave power before microwaving a cake. Your microwave must be set on 900W power for this recipe. If it’s above 900W, reduce baking time to 60 seconds and increase by 10-second bursts until cooked through.
If your microwave produces less than 900W, increase the baking time after the recommended 90 seconds. Add 10 seconds extra at a time and check the texture. Stop microwaving when the top is set and the cake is set.
If you don’t have a microwave, you can bake this snickerdoodle almond flour mug cake. Use a 5-inch oven baking pan or any ceramic ramekin that is oven-friendly. Grease the mold with coconut oil and fill following the assembling tips above.
Bake at 350°F (180°C) until the cake is set and a pick inserted in the center of the snickerdoodle cake comes out clean. It can take 15 to 25 minutes, depending on the diameter of your mold. The wider, the faster it cakes, but the less it rises!
I love to make low-carb mug cake when cake cravings come up. Below are my others favorites for you to try.
Have you made this snickerdoodle cake in your microwave or oven? Share a comment or feedback with me below!
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 sugar alcohols 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 sugar alcohols 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.