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

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons blanched almond flour (finely ground works best)
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon granulated erythritol or allulose (or your preferred keto sweetener)
  • 1 large egg, room temperature
  • 1 1/2 tablespoons unsalted butter, melted (plus a little extra for the mug if needed)
  • 1 tablespoon unsweetened almond milk (or heavy cream for a richer cake)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Optional: 1/2 tablespoon additional sweetener for the cinnamon swirl
  • Optional topping: 1–2 tablespoons whipped cream or a quick glaze (see variations)

Method
 

  1. Grease the mug: Lightly butter a microwave-safe mug (8–12 oz). This helps the cake release easily and stay tender on the edges.
  2. Mix dry ingredients: In the mug, whisk together almond flour, coconut flour, baking powder, salt, and the main sweetener. Break up any lumps so the batter is smooth.
  3. Add wet ingredients: Stir in the egg, melted butter, almond milk, and vanilla. Mix until the batter is thick and uniform, scraping the bottom and sides of the mug.
  4. Make the cinnamon swirl: In a small bowl, combine cinnamon with the optional extra sweetener. Sprinkle it over the batter.
  5. Swirl gently: Use a knife or toothpick to swirl the cinnamon mixture through the batter. Don’t overmix—aim for ribbons, not full blending.
  6. Microwave: Cook on high for 45–70 seconds, depending on your microwave’s strength. Start checking at 45 seconds. The cake is done when it’s set on top but still slightly springy.
  7. Rest briefly: Let the cake sit for 1–2 minutes. It finishes setting and stays moist.
  8. Top and serve: Add whipped cream, a pat of butter, or a drizzle of glaze. Enjoy warm straight from the mug.