Keto Cinnamon Roll Mug Cake

Keto Cinnamon Roll Mug Cake is a low carb, sugar-free dessert with a cream cheese glaze. Cooks in the microwave in just 90 seconds. Such a quick and easy dessert.

It tastes just like a cinnamon roll in cake form. That makes it ok to eat for breakfast right?

These mug cakes get cooked in either 6-ounce tea cups of 4-ounce ramekins. You’ll start by greasing them with coconut oil.

In a medium bowl, whisk together the dry ingredients. Whisk in the wet ingredients. Divide the batter between the tea cups or ramekins. Sprinkle cinnamon on top.

If you don’t want to cook them all right away, cover the ones you don’t want to cook with plastic wrap and refrigerate. They will keep for 3 days.

Microwave them one at a time for 90 seconds. Stir together the glaze ingredients, place in a ziptop bag, clip the corner, and drizzle the glaze on the cakes.

Best served warm.

Keto Cinnamon Roll Mug Cake Recipe Tips:

I use Swerve as a sweetener, but you could use monk fruit stevia blend or erythritol stevia blend.

Butter can be substituted for the coconut oil.

If you want to make this dessert dairy free, use coconut cream instead of cream cheese in the glaze.

These are the tea cups I use for my mug cakes. They are just the right size.

More Low Carb Desserts:

• Low Carb Peanut Butter Cookies
• Low Carb Kentucky Bourbon Balls
• Low Carb Blueberry-Blackberry Cobbler

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Keto Cinnamon Roll Mug Cake

Keto Cinnamon Roll Mug Cake is a low carb, sugar-free dessert with a cream cheese glaze. Cooks in the microwave in just 90 seconds. Such a quick and easy dessert.

Course Dessert

Cuisine American

Keyword low carb dessert

Prep Time 10 minutes

Cook Time 1 minute

Servings 5

Calories 293 kcal

Ingredients

• 5 teaspoons coconut oil
• 1/2 cup coconut flour
• 1/4 cup Swerve confectioners' style sweetener
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• pinch of sea salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Glaze

• 1 ounce cream cheese, softened
• 1 tablespoon Swerve confectioners'-style sweetener
• 1/2 teaspoon maple extract or vanilla extract

Instructions

1. Grease 5 6-ounce microwave-safe teacups with coconut oil. Or you can use 4-ounce ramekins.

2. In a medium bowl, whisk together the coconut flour, Swerve confectioners' sweetener, cinnamon, baking soda, and salt.

3. Whisk in the eggs, melted coconut oil, almond milk, and vanilla extract.

4. Divide the batter evenly between the greased teacups or ramekins. Dust cinnamon on top.

5. Microwave them one at at time for 90 seconds..

   Note: If you don't want to cook them all at once, cover the ones you want to save with plastic wrap and refrigerate them for up to 3 days. Uncover and microwave for 90 seconds when you are ready to cook them. Will keep in the refrigerator for 3 days.

6. Stir together the glaze ingredients in a small bowl.

   Place the glaze in a small ziptop bag. Snip the corner and drizzle the glaze over the mug cakes. Serve warm.

Nutrition Facts

Keto Cinnamon Roll Mug Cake

Amount Per Serving

Calories 293 Calories from Fat 253

% Daily Value*

Fat 28.1g43%

Carbohydrates 8.2g3%

Fiber 5.3g22%

Protein 7.9g16%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is provided an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

Recipe adapted from Quick and Easy Ketogenic Cooking

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