This Cinnamon Roll Mug Cake is your new go-to for a healthy, keto-friendly treat that’s ready in minutes. Made with almond and coconut flours, it delivers indulgent cinnamon flavor without the carbs — perfect for paleo eaters and anyone watching their sugar. Quick, satisfying, and made in one mug, it’s ideal for busy mornings or late-night cravings. With a fluffy texture, a hint of spice, and balanced sweetness, this cake proves that healthy and delicious can go hand in hand. Whether you’re short on time or focused on wellness, this cinnamon roll mug cake hits the spot.
Ingredients
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 tbsp erythritol (or preferred keto sweetener)
- 1 large egg
- 2 tbsp unsweetened almond milk
- 1 tbsp melted butter
Instructions
- In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and erythritol. Stir well to evenly distribute the dry ingredients.
- Crack the egg into the bowl and add the unsweetened almond milk and melted butter. Mix thoroughly with a spoon or small whisk until you achieve a smooth, lump-free batter.
- Divide the batter evenly between two microwave-safe mugs or small ramekins, filling each no more than halfway to allow room for rising.
- Tap each mug gently on the counter to level the batter and remove any air bubbles.
- Microwave one mug at a time on high for 60 to 90 seconds, or until the cake is firm to the touch and a toothpick inserted in the center comes out mostly clean. Cooking time may vary depending on your microwave wattage.
- Let the mug cakes rest for 1 to 2 minutes after cooking to cool slightly and finish setting.
- If desired, you can remove the cakes from the mugs by running a knife around the edges and inverting onto a plate, or enjoy them directly from the mug.
- Optional: For extra flavor, top with a light drizzle of cream cheese glaze or a sprinkle of cinnamon before serving. Serve warm.
Nutritional Information
Calories: 180
Protein (g): 7
Fat (g): 15
Carbohydrates (g): 6
Fiber (g): 3
Sugar (g): 1
Sodium (mg): 120
Storage Instructions
Leftover cinnamon roll mug cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow the mug cake to cool completely before wrapping or transferring to a storage container. For longer storage, wrap the cooled mug cake tightly in plastic wrap and freeze for up to 1 month.
Reheating Instructions
To reheat, microwave refrigerated mug cake for 15–20 seconds until warmed through. If frozen, thaw overnight in the refrigerator or microwave on low for about 30–40 seconds, checking to ensure it doesn’t dry out. Adding a small splash of almond milk before reheating can help maintain moisture and texture.
Modifications & Enhancements
To enhance the flavor or nutritional value of this cinnamon roll mug cake while keeping it paleo-friendly, consider adding a teaspoon of ground flaxseed or chia seeds to boost fiber. For added protein, you can mix in a scoop of paleo-friendly collagen peptides or egg white protein powder without altering the flavor significantly. A tablespoon of finely chopped nuts (like pecans or walnuts) can provide a pleasant crunch and extra micronutrients such as magnesium and zinc. Adding a touch of vanilla extract or a pinch of nutmeg can also deepen the warm, cinnamon-forward flavor profile.
