Kirbie's Cravings

Keto Cinnamon Roll Mug Cake

A low carb and keto-friendly cinnamon roll flavored mug cake. This cake cooks in the microwave and is ready in just a few minutes. This cake is full of cinnamon flavor and topped with a cream cheese frosting.

photo of a Cinnamon Roll Mug Cake with cream cheese frosting

This cinnamon roll mug cake tastes like a cinnamon roll in cake form. It’s even topped with a swirl of cream cheese frosting!

A few years ago, I made a regular cinnamon roll mug cake and it remains one of my favorite mug cake creations. But it was more work than my typical mug cakes. For this version, I wanted to simplify things. Instead of a cinnamon swirl, the whole cake is cinnamon flavored. I also added a cinnamon topping which melts over the cake as it cooks. The cake is then topped with a cream cheese frosting swirl, making it look a lot like a cinnamon roll.

overhead photo of a cinnamon roll mug cake with a spoon

How to Make a Keto Cinnamon Roll Mug Cake

  • The cake is made with superfine almond flour, baking powder, cinnamon, egg, butter, and erythritol.
  • All the ingredients are mixed together in a microwave-safe mug and whisked until smooth.
  • This mug cake does not rise too high. You can cook the batter in an 8 oz microwave-safe mug.
  • More cinnamon and brown sugar alternative is added to the top before cooking.

Low Carb Cream Cheese Frosting

The frosting is made with powdered erythritol, cream cheese and butter. The butter and cream cheese are softened and then whipped together. The sugar is then gradually mixed in until the frosting thickens enough to pipe it.

overhead photo of a cinnamon roll mug cake with another one in the background

Keto Cinnamon Roll Mug Cake

Servings: 1
Prep Time: 8 minutes
Cook Time: 1 minute
Course: Dessert
Cuisine: American
This low carb mug cake tastes like a cinnamon roll in cake form. It even has a swirl of cream cheese frosting!
5 from 5 votes



  • 1 tbsp unsalted butter melted
  • 1 large egg
  • 3 tbsp superfine almond flour
  • 1/2 tsp baking powder
  • 1 tbsp erythritol sweetener granular
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Cinnamon Sugar Topping (makes enough for 2 cakes)

  • 1/8 tsp ground cinnamon
  • 3/4 tsp brown sugar alternative

Cream Cheese Frosting (makes enough for 2 cakes)

  • 1/2 tbsp unsalted butter softened
  • 1 tbsp cream cheese softened
  • 1 tbsp powdered erythritol


  • In a microwave-safe mug (that can hold at least 8 oz of liquid), add all cake ingredients. Mix with a small whisk until batter is smooth.
  • In a small bowl, add topping ingredients. Whisk until evenly blended. Sprinkle half of it over surface of cake. Save remaining for another cake.
  • Cook cake in microwave at full power for about 1 minute and 15 seconds to 1 minute and 30 seconds. Be careful to not overcook the cake because that will cause the cake to be dry when it cools.
  • While cake is cooling, add butter and cream cheese to a small microwave-safe bowl. Place a paper towel over bowl and heat briefly for about 8-10 seconds. Be careful to not heat too long because the cheese will start to pop.
  • Whisk butter and cream cheese until smooth. Gradually add in powdered sweetener, 1/2 tbsp at a time and whisking after each addition. Add enough powdered sweetener to sweeten and thicken the frosting. I used 1 tbsp but you can add a little more if needed.
  • Place frosting into a piping back (or use a ziploc bag and cut a small hold at one corner). Pipe a swirl over the still warm cake. You should have enough frosting leftover for a second cake. Cake is best enjoyed warm.


  • I use an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
  • I recommend using powdered erythritol* for the cream cheese frosting. It easily melts into the frosting.
  • I used Kirkland Signature superfine almond flour.*
  • I used Erythritol Sweetener Granular* for the cake batter.
  • I used Sukrin Gold brown sugar alternative* for the cinnamon sugar topping. You can also substitute with erythritol granular.
  • There is enough cinnamon sugar topping and frosting for two cakes. It was difficult to do a smaller portion. You can either make two cakes or save half of each for a future cake.
  • If you decide to make two cakes, make sure you cook them individually in the microwave.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • Estimated Nutrition Information does not include carbs from sugar alcohols


Serving: 1cake, Calories: 362kcal, Carbohydrates: 7g, Protein: 6g, Fat: 32g, Saturated Fat: 13g, Cholesterol: 210mg, Sodium: 90mg, Potassium: 446mg, Fiber: 3g, Sugar: 1g, Vitamin A: 779IU, Calcium: 150mg, Iron: 5mg, Net Carbs: 4g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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14 comments on “Keto Cinnamon Roll Mug Cake”

  1. What a treat! Your keto recipes are fantastic, Kirbie, thanks so much for sharing them.

  2. This is such an amazing recipe. I love my sweets so this is the perfect alternative. Thank you for sharing!

  3. So delicious!!!

  4. I made this without the cream cheese frosting (never a fan of cream cheese frosting even pre-keto) and used a smidge of raw coconut butter on top – it was absolutely delicious! Thank you for a fabulous recipe! I’ll take a picture next time

  5. Yumm. I didn’t have brown sugar so I skipped the topping. I will add that next time. I love that this isn’t too sweet. 

  6. This was delicious!
    Just curious does the nutritional info include either or both the frosting or topping or is it just the cake

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