Go Back
5 from 15 votes

Keto Cinnamon Roll Mug Cake

This low carb mug cake tastes like a cinnamon roll in cake form. It even has a swirl of cream cheese frosting!
Servings: 1
Prep Time: 8 minutes
Cook Time: 1 minute
Print Recipe Pin Recipe

Ingredients

Cake

  • 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

Instructions
 

  • 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.

Notes

  • 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, Sodium: 90mg, Fiber: 3g, Sugar: 1g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!