If you miss cinnamon rolls on a keto diet, this one is for you. This keto cinnamon roll mug cake gives you all those warm, cinnamony flavors without the carbs.
It takes less than 5 minutes from start to finish. You mix everything in a mug, microwave it, and you’re done.
The best part is the gooey cinnamon swirl running through the middle. Top it with a simple cream cheese glaze and it honestly tastes like the real thing.
It’s completely low carb and keto friendly, so you can enjoy it without worrying about going over your daily carb limit.
Whether it’s a quick breakfast or a late night treat, this mug cake is one of the easiest keto desserts you can make.
Why You’ll Love This Recipe
Ready in Under 2 Minutes – This mug cake goes from mixing bowl to your hands in about 90 seconds flat.
Tastes Like a Real Cinnamon Roll – The gooey cinnamon swirl and cream cheese glaze nail that classic bakery flavor without the carbs.
Perfectly Soft and Moist – The butter and heavy cream keep this mug cake incredibly tender and never dry or rubbery.
Satisfies Sweet Cravings Instantly – When a keto sweet tooth hits hard this single-serving treat saves you from breaking your diet.
Recipe Ingredients
For the Cake
- 3 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Granulated Erythritol
- 1/2 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1 Large Egg
- 2 tbsp Melted Butter
- 1 tbsp Heavy Cream
- 1/2 tsp Vanilla Extract
- Pinch of Salt
For the Cinnamon Swirl
- 1 tbsp Softened Butter
- 1 tbsp Golden Brown Sugar Substitute
- 1/2 tsp Ground Cinnamon
For the Cream Cheese Glaze
- 1 oz Cream Cheese, softened
- 2 tbsp Powdered Erythritol
- 1 tbsp Heavy Cream
- 1/4 tsp Vanilla Extract
How To Make
Step 1
In a small bowl, mix together the softened butter, brown sugar substitute, and cinnamon for the swirl until smooth. Set aside.
Step 2
In a large microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, and salt until combined.
Step 3
Add the egg, melted butter, heavy cream, and vanilla extract to the mug. Stir well until you have a smooth, lump-free batter.
Step 4
Drop the cinnamon swirl mixture into the center of the batter in small spoonfuls. Use a toothpick or the tip of a spoon to gently swirl it through the batter in a circular motion, being careful not to fully mix it in.
Step 5
Microwave on high for 70 to 80 seconds, or until the cake is set on top but still slightly soft in the center. Let it rest in the microwave for 30 seconds before removing.
Step 6
While the cake rests, stir together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until completely smooth and drizzle-able.
Step 7
Drizzle the cream cheese glaze generously over the warm mug cake and serve immediately while the cinnamon swirl is still gooey.
Tips
Use a Big Enough Mug
This batter rises a lot more than you’d expect in the microwave. If your mug is too small, it will overflow and make a mess. Use a mug that holds at least 12 oz – a standard coffee mug is usually around 10 oz, so go a size up.
A wider mug also works better than a tall narrow one. It lets the microwave cook the batter more evenly so you don’t end up with a rubbery outside and raw center.
Get the Cinnamon Swirl Right
The cinnamon swirl mixture needs to be truly soft and paste-like before you drop it into the batter. If your butter is too firm, it won’t swirl properly and you’ll just get hard clumps sitting in the cake.
When you swirl it in with a toothpick, only do 2 or 3 gentle passes through the batter. If you swirl too much, the filling just disappears into the cake and you lose that gooey ribbon of cinnamon that makes this taste like an actual cinnamon roll.
Don’t Skip the Resting Time
When the microwave stops, leave the mug inside for the full 30 seconds. The cake is still cooking from its own heat during this time, and pulling it out early can leave the very center too wet and underdone.
It also firms up just enough during the rest that the glaze sits on top instead of sinking straight into the cake. That’s what gives you that nice layered look.
More Recipes
- Keto 90-Second Chocolate Mug Cake
- Keto Funfetti Mug Cake
- Keto Cinnamon Roll Cheesecake
- Low Carb Glazed Cinnamon Rolls
- Keto Churro Chaffles
Frequently Asked Questions
Can I bake this in the oven instead of using a microwave?
Yes, you can bake it in a small oven-safe ramekin at 350°F for about 15 to 18 minutes, or until the top is set and a toothpick comes out mostly clean. Just keep an eye on it since oven temperatures vary and you don’t want to overbake it.
The microwave version is faster and gives you that soft, gooey center, but the oven version will have a slightly more “baked” texture on the outside which some people actually prefer.
Keto Cinnamon Roll Mug Cake
Ingredients
Method
- In a small bowl, mix together the softened butter, brown sugar substitute, and cinnamon for the swirl until smooth. Set aside.
- In a large microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, and salt until combined.
- Add the egg, melted butter, heavy cream, and vanilla extract to the mug. Stir well until you have a smooth, lump-free batter.
- Drop the cinnamon swirl mixture into the center of the batter in small spoonfuls. Use a toothpick or the tip of a spoon to gently swirl it through the batter in a circular motion, being careful not to fully mix it in.
- Microwave on high for 70 to 80 seconds, or until the cake is set on top but still slightly soft in the center. Let it rest in the microwave for 30 seconds before removing.
- While the cake rests, stir together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until completely smooth and drizzle-able.
- Drizzle the cream cheese glaze generously over the warm mug cake and serve immediately while the cinnamon swirl is still gooey.