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Keto Cinnamon Roll Mug Cake Recipe

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1

Ingredients
  

  • Mug Cake Base
  • 3 tablespoons almond flour
  • ½ tablespoon coconut flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon keto sweetener erythritol, monk fruit, or blend
  • 1 tablespoon melted butter or coconut oil
  • 1 large egg
  • 1 tablespoon unsweetened almond milk
  • ½ teaspoon vanilla extract
  • Cinnamon Swirl
  • 1 tablespoon softened butter
  • 1 tablespoon keto brown sugar substitute
  • ½ teaspoon ground cinnamon
  • Optional Keto Glaze
  • 1 tablespoon cream cheese softened
  • 1 tablespoon heavy cream
  • 1 tablespoon powdered keto sweetener
  • Splash of vanilla

Instructions
 

  • In a microwave-safe mug, whisk together almond flour, coconut flour, baking powder, salt, and keto sweetener
  • Add melted butter, egg, almond milk, and vanilla extract; stir until smooth and fully combined
  • In a small bowl, mix softened butter, keto brown sugar substitute, and cinnamon
  • Drop small spoonfuls of the cinnamon mixture onto the batter and gently swirl with a toothpick
  • Microwave on high for 60 seconds
  • Check center and microwave in 10–15 second intervals until just set
  • Let rest for 1 minute
  • Mix glaze ingredients and drizzle over the warm mug cake if using

Notes

Use a 10–12 oz microwave-safe mug to prevent overflow
Do not overcook; cake will firm up as it cools
Measure coconut flour carefully to avoid dryness
Best enjoyed immediately while warm
Can be baked at 350°F (175°C) for 12–15 minutes in an oven-safe ramekin