Keto Cinnamon Roll Mug Cake – A Cozy, Low-Carb Treat in Minutes

If you crave a warm cinnamon roll but don’t want the carbs or the fuss, this Keto Cinnamon Roll Mug Cake hits the spot. It’s soft, swirled with cinnamon, and ready in about five minutes from start to finish. No oven, no yeast, and no waiting for dough to rise.

Just simple pantry ingredients, a mug, and a microwave. It’s the kind of quick recipe that makes weekday mornings or late-night cravings feel special without blowing your macros.

What Makes This Special

This mug cake delivers the flavor of a cinnamon roll without the heavy sugar and flour. It uses almond flour and coconut flour for a tender crumb that still feels moist and cake-like.

A quick cinnamon swirl and a light cream cheese glaze make it taste bakery-level, right from your microwave. It’s portion-controlled, so you get a satisfying treat without leftovers tempting you later. And it comes together with everyday keto-friendly ingredients, so there’s nothing fussy or complicated.

What You’ll Need

• Almond flour (3 tablespoons): Finely blanched works best for a soft texture.
• Coconut flour (1 teaspoon): Adds structure and helps the cake set.
• Baking powder (1/2 teaspoon): Gives lift and fluffiness.
• Granulated keto sweetener (2 to 2 1/2 teaspoons): Erythritol, allulose, or a blend.
• Egg (1 large): Binds and adds moisture.
• Unsweetened almond milk (1 tablespoon): Any low-carb milk works.
• Melted butter or coconut oil (1 tablespoon): For richness.
• Vanilla extract (1/2 teaspoon): Enhances the “bakery” flavor.
• Salt (a pinch): Balances sweetness.

For the cinnamon swirl

• Ground cinnamon (1 teaspoon)
• Granulated keto sweetener (1 to 1 1/2 teaspoons)
• Melted butter (1 teaspoon)

For the glaze (optional but recommended)

• Cream cheese (1 tablespoon, softened)
• Powdered keto sweetener (1 to 2 teaspoons)
• Unsweetened almond milk (1 to 2 teaspoons)
• Vanilla extract (a few drops)
• Pinch of cinnamon (optional)

Equipment: A microwave-safe mug (10–12 oz), small bowl, spoon, and a toothpick or butter knife.

Step-by-Step Instructions

1. Grease the mug. Lightly coat the inside with butter or oil to prevent sticking and help the cake rise evenly.
2. Mix the dry ingredients. In the mug, add almond flour, coconut flour, baking powder, sweetener, and a pinch of salt.

   Stir to combine and break up any clumps.

3. Add the wet ingredients. Whisk in the egg, melted butter, almond milk, and vanilla. Mix until smooth. The batter should be thick but pourable; add a teaspoon more milk if it seems too dense.
4. Make the cinnamon swirl. In a small bowl, mix cinnamon, sweetener, and melted butter into a paste.
5. Swirl it in. Spoon the cinnamon mixture over the batter.

   Use a toothpick or knife to gently swirl it through the batter in a figure-eight pattern. Don’t over-mix.

6. Microwave. Cook on high for 60–90 seconds, depending on your microwave. Start at 60 seconds and check.

   The cake should look set around the edges with a slightly springy top. If needed, heat in 10–15 second bursts. Avoid overcooking.

7. Make the glaze. While the cake rests for a minute, whisk cream cheese, powdered sweetener, vanilla, and enough almond milk to make a smooth drizzle.

   Adjust sweetness to taste.

8. Glaze and enjoy. Drizzle over the warm cake. Serve right away, straight from the mug.

How to Store

This mug cake is best fresh, but you can make it ahead. Cook, cool completely, then cover and refrigerate for up to 2 days.

Reheat in the microwave for 10–15 seconds. Store the glaze separately in a small container and add after reheating. For longer storage, keep the dry ingredients pre-mixed in a small jar and add the wet ingredients when you’re ready to cook.

Why This is Good for You

• Low carb and keto-friendly: Almond and coconut flours replace wheat flour, slashing carbs and keeping blood sugar steady.
• Healthy fats: Butter or coconut oil adds satisfying fats that support satiety and energy on a keto diet.
• Protein from the egg: Helps keep you full and supports a balanced macro profile.
• No refined sugar: Keto sweeteners offer sweetness without the sugar crash.

Common Mistakes to Avoid

• Using the wrong flour ratio: Coconut flour is very absorbent.

  Don’t substitute it 1:1 for almond flour. Follow the measurements as written.

• Overcooking: A few seconds too long can turn the cake dry. Start low on cook time and add short bursts.
• Skipping the pinch of salt: It makes the sweetness and cinnamon pop.

  Don’t leave it out.

• Using a tiny mug: The batter needs space to rise. Choose a 10–12 oz microwave-safe mug.
• Not smoothing the batter: Lumps can cause uneven cooking. Stir until smooth before swirling.

Alternatives

• Dairy-free: Use coconut oil instead of butter and a dairy-free cream cheese alternative for the glaze, or make a simple glaze with powdered sweetener, almond milk, and vanilla.
• No-cream-cheese glaze: Mix powdered sweetener with almond milk, vanilla, and a pinch of cinnamon until pourable.
• Extra gooey center: Reduce cook time by 5–10 seconds and let the cake rest for 1 minute in the mug to finish setting.
• Maple vibe (still keto): Add a few drops of keto-friendly maple extract to the batter or glaze.
• Pecan crunch: Stir 1 tablespoon of chopped pecans into the batter or sprinkle on top after glazing.
• Egg-free version: Try 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (rest 5 minutes).

  Texture will be denser, so add an extra teaspoon of almond milk if needed and cook a bit longer.

FAQ

Can I bake this in the oven instead of the microwave?

Yes. Transfer the batter to an oven-safe ramekin and bake at 350°F (175°C) for 12–16 minutes, or until the center is set. Keep an eye on it near the end to prevent overbaking.

What’s the best keto sweetener for this recipe?

Powdered or granulated erythritol blends work well, as does allulose.

Allulose browns a bit more and can make the cake softer. If using monk fruit, make sure it’s blended with erythritol or allulose for proper bulk.

Why did my mug cake come out dry?

It was likely overcooked or the batter was too thick. Next time, add a teaspoon more almond milk and reduce the microwave time by 10–15 seconds.

Also ensure your coconut flour measurement is level, not heaping.

Can I make this nut-free?

Yes, substitute the almond flour with finely ground sunflower seed flour in the same amount. Note that baking soda can turn sunflower seed flour green, so stick with baking powder as listed.

Is this recipe gluten-free?

Yes. It uses almond flour and coconut flour, which are naturally gluten-free.

Always check labels on baking powder and sweeteners to be safe.

How many carbs are in this mug cake?

Exact numbers depend on your brands, but a typical serving has roughly 5–7g net carbs without the glaze, and 6–8g with the cream cheese glaze. Use your preferred calculator for precise tracking.

Can I prepare a mix ahead of time?

Absolutely. Combine multiple batches of the dry ingredients in a jar.

When ready, scoop out one portion, add egg, butter, milk, and vanilla, then cook as directed. It’s great for quick mornings.

Final Thoughts

This Keto Cinnamon Roll Mug Cake gives you warm, bakery-style comfort in minutes, without the sugar overload. It’s simple, reliable, and easy to tweak to your tastes.

Whether you’re easing into keto or just want a smarter sweet treat, this little mug delivers. Keep the ingredients on hand, and you’ll have a cozy, low-carb dessert ready whenever the mood strikes.