Low Carb Snickerdoodle Mug Cake
A low carb cinnamon cake that tastes like snickerdoodle cookie in cake form.
Ingredients
Cake
- 1 tbsp unsalted butter, melted
- 1 large egg
- 3 tbsp superfine almond flour
- 1/2 tsp baking powder
- 1 tbsp + 1 tsp erythritol sweetener granular
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
Cinnamon Sugar Topping
- 1/16 tsp ground cinnamon
- 1/4 tbsp erythritol sweetener granular
Instructions
- In a microwave-safe mug (that can hold at least 12 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 over surface of cake.
- Cook cake in microwave at full power for about 1 minute 30 seconds. Be careful to not overcook the cake because that will cause the cake to be dry when it cools. Allow the cake to cool a few minutes before eating.
Notes
- I use an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
- I used Kirkland Signature superfine almond flour.*
- I used So Nourished Erythritol Sweetener Granular.*
- *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 erythritol
Serving: 1cake, Calories: 312kcal, Carbohydrates: 7g, Protein: 10g, Fat: 27g, Saturated Fat: 9g, Sodium: 67mg, 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.
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