If you miss snickerdoodle cookies on a keto diet, this one is for you. This keto snickerdoodle mug cake has that classic cinnamon-sugar flavor and tangy taste you remember, but without all the carbs.
It takes about two minutes from start to finish. You mix everything in a mug, microwave it, and top it with a simple cinnamon butter that melts right into the warm cake.
The texture is soft and pillowy, not dry or rubbery like some mug cakes can be. It actually tastes like a real snickerdoodle, which honestly surprised me the first time I made it.
Everything in this recipe is low carb and keto friendly. No regular sugar, no wheat flour, just simple ingredients that work great for this kind of baking.
It’s perfect for when you want something sweet after dinner but don’t want to bake an entire batch of cookies. One mug, one serving, done.
Why You’ll Love This Recipe
Ready in Under 2 Minutes – This mug cake goes from mixing to done in about 90 seconds so you get a warm keto dessert almost instantly.
Tastes Like a Real Snickerdoodle – The cream of tartar gives it that signature tangy flavor that makes snickerdoodles so addictive and unique.
Soft and Pillowy Texture – This mug cake comes out incredibly soft and fluffy instead of dry or rubbery like so many other mug cakes.
Recipe Ingredients
For the Cake
- 3 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Granulated Erythritol
- 1/2 tsp Cream of Tartar
- 1/4 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 Large Egg
- 2 tbsp Melted Butter
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- Pinch of Salt
For the Cinnamon Butter Topping
- 1 tbsp Softened Butter
- 1 tbsp Granulated Erythritol
- 1/2 tsp Ground Cinnamon
How To Make
Step 1
In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, cream of tartar, baking soda, cinnamon, and salt. The cream of tartar is what gives this that signature snickerdoodle tang, so don’t skip it.
Step 2
Add the egg, melted butter, heavy cream, and vanilla extract. Stir until the batter is completely smooth and well combined.
Step 3
Microwave on high for 60 to 70 seconds, until the cake is puffed and just set on top. It should still be soft and pillowy in the center, not firm or rubbery.
Step 4
While the cake cooks, mix together the softened butter, erythritol, and cinnamon in a small bowl until it forms a spreadable cinnamon butter.
Step 5
As soon as the mug cake comes out, spread the cinnamon butter over the hot surface so it melts down into the cake, creating a warm, gooey, cinnamon-coated top. Serve immediately while everything is still warm and buttery.
Tips
Use a Big Enough Mug
This batter rises a lot 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, even if the batter only fills it halfway.
A wider mug works better than a tall narrow one. It lets the microwave cook the cake more evenly so you don’t end up with a gooey center and rubbery edges.
Mix the Dry Ingredients First
Whisk all the dry ingredients together in the mug before adding the wet ones. This is especially important for the baking soda and cream of tartar because they need to be evenly distributed through the batter.
If you just dump everything in at once, you can end up with pockets of baking soda that taste bitter or spots where the cake didn’t rise properly. Taking 10 extra seconds to mix the dry stuff first makes a big difference.
Don’t Overcook It
Start checking at 60 seconds. The cake should look puffed up and slightly set on top but still soft when you touch the center. It will keep cooking for another 15-20 seconds after you take it out.
If you microwave it until it looks fully done, it’ll turn rubbery and dry by the time you eat it. A slightly underdone-looking center is exactly what you want. It firms up as it sits.
Every microwave is different, so if yours runs hot, try 50 seconds first and go from there.
More Recipes
- Keto 90-Second Chocolate Mug Cake
- Keto Funfetti Mug Cake
- Low Carb Red Velvet Mug Cake
- Low Carb Snickerdoodle Cookies
- 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 12-15 minutes, or until the top is set but the center still feels soft. Just keep an eye on it because oven times can vary quite a bit.
The microwave version is quicker and gives you that soft, pillowy texture more easily, but the oven works great if you prefer a slightly more golden finish on top.
Keto Snickerdoodle Mug Cake
Ingredients
Method
- In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, cream of tartar, baking soda, cinnamon, and salt. The cream of tartar is what gives this that signature snickerdoodle tang, so don't skip it.
- Add the egg, melted butter, heavy cream, and vanilla extract. Stir until the batter is completely smooth and well combined.
- Microwave on high for 60 to 70 seconds, until the cake is puffed and just set on top. It should still be soft and pillowy in the center, not firm or rubbery.
- While the cake cooks, mix together the softened butter, erythritol, and cinnamon in a small bowl until it forms a spreadable cinnamon butter.
- As soon as the mug cake comes out, spread the cinnamon butter over the hot surface so it melts down into the cake, creating a warm, gooey, cinnamon-coated top. Serve immediately while everything is still warm and buttery.