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Keto Cinnamon Mug Cake - A Warm, Fast, Low-Carb Treat

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

Ingredients
  

  • 3 tablespoons almond flour (fine blanched almond flour works best)
  • 1 teaspoon coconut flour (adds lift and absorbs moisture)
  • 1 tablespoon granulated keto sweetener (erythritol, allulose, or a blend)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder (aluminum-free if possible)
  • Pinch of salt
  • 1 large egg (room temp if you can)
  • 1 tablespoon unsalted butter, melted (or coconut oil for dairy-free)
  • 1/2 teaspoon vanilla extract
  • Optional topping: 1 tablespoon cream cheese + 1/2 teaspoon sweetener + a pinch of cinnamon for a quick “frosting”

Method
 

  1. Choose the right mug. Use a microwave-safe mug that holds at least 10–12 ounces. A wider mug helps the cake cook evenly.
  2. Mix the dry ingredients. In the mug, whisk together almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt. Break up any lumps.
  3. Add the wet ingredients. Add the egg, melted butter, and vanilla. Whisk with a fork until the batter is smooth and well combined. No dry streaks.
  4. Microwave in short bursts. Cook on high for 45 seconds, then check. Continue in 10–15 second bursts until the center is just set. Total time is usually 60–90 seconds, depending on your microwave.
  5. Rest before eating. Let the cake sit for 1–2 minutes. It finishes cooking and becomes more tender.
  6. Add the optional frosting. Stir cream cheese with sweetener and a pinch of cinnamon until smooth. Spread on top of the warm cake.
  7. Serve. Eat straight from the mug or loosen the edges and invert onto a plate.