|

Keto Snickerdoodle Mug Cake

Raise your hand if you have a sweet tooth? I have both hands up right now, lol. Finishing a meal with something sweet is hereditary in our family, so I am having fun experimenting. This Keto Snickerdoodle Mug Cake is the perfect solution to satisfy those cravings without loading up on carbs!

A white coffee mug sitting on a white plate filled with a Keto Snickerdoodle Mug Cake with a black spoon resting on the plate and cinnamon sticks laying on a white background

Before I go any further I should probably clarify something, this Keto Snickerdoodle Mug Cake should actually be plural…it is two servings!! Yes, you must share.

Two white coffee mugs filled with Keto Snickerdoodle Mug Cake sitting on white plates with black spoons resting on the side and cinnamon sticks laying on the white background

Do you remember those little square, individually wrapped Crumb Cakes? I think they might have been by Hostess? Anyway, I loved those as a kid and these mug cakes remind me of those crumb cakes. Same cake texture, same cinnamon flavor but these mug cakes are actually bigger and contain no corn syrup or refined sugars!!!!

How to make Keto Snickerdoodle Mug Cake

Place butter in a microwave safe bowl and heat in the microwave until almost completely melted. (30 seconds in 1200 watt microwave)

Stir butter with a fork until melted and smooth. Add the sweetener and stir to thoroughly combine.

Add the almond milk, vanilla, baking powder, pinch of sea salt, cream of tartar, cinnamon and egg white. Stir to thoroughly combine .

Three images in first collage for mug cake.

Stir in the almond flour, making sure it is completely mixed in.

Grease two microwave safe coffee mugs (or ramekins) that are at least 8 ounces each. Divide the batter evenly between the mugs and smooth the top.

Place both mugs in the microwave and cook for 1 minute and 30 seconds on HIGH if using a 1200 watt microwave. Time will vary depending on your microwave, but add 5 seconds at a time until you determine the perfect time.

Three images in second collage for mug cake.

Allow to cool for five minutes before serving, they are very hot!

A Keto Snickerdoodle Mug Cake turned out onto a plate with a spoonful taken out and resting on a black spoon on the plate. A second plate with spoon and cinnamon sticks are in the background

So Yummy!!

More delicious Mug Cake recipes

Tools needed to make this recipe

  • I used these mugs for this post
  • I normally use these Ramekins when pictures are not needed.

Enjoy!!

A white coffee mug sitting on a white plate filled with a Keto Snickerdoodle Mug Cake with a black spoon resting on the plate and cinnamon sticks laying on a white background

Keto Snickerdoodle Mug Cake

A Keto Snickerdoodle Mug Cake is the perfect way to end a meal! Warm cinnamon mixed with almond flour and sweetener ready in less than two minutes.
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: low, carb, recipe, gluten, free, keto, healthy, almond, flour, microwave
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 2 Servings
Calories: 274kcal

Equipment

  • Microwave

Ingredients

  • 2 tablespoons unsalted butter plus more to grease the cups – substitute coconut oil for dairy-free
  • 2 tablespoons golden sweetener I used Swerve
  • 1 tablespoon unsweetened almond milk or substitute coconut milk if preferred
  • 0.5 teaspoon pure vanilla extract
  • 1/16 teaspoon sea salt "a pinch"
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon cream of tartar just for flavor, you can leave it out if you like
  • 0.5 teaspoon ground cinnamon use 1 teaspoon for more intense flavor
  • 1 large egg white
  • 0.5 cup blanched almond flour

Instructions

  • Place butter in a microwave safe bowl and heat in the microwave until almost completely melted. (30 seconds in 1200 watt microwave)
  • Stir butter with a fork until melted and smooth. Add the sweetener and stir to thoroughly combine.
  • Add the almond milk, vanilla, baking powder, pinch of sea salt, cream of tartar, and egg white. Stir to thoroughly combine.
  • Stir in the almond flour, making sure it is completely mixed in.
  • Grease two microwave safe coffee mugs (or ramekins) that are at least 8 ounces each. Divide the batter evenly between the mugs and smooth the top.
  • Place both mugs in the microwave and cook for 1 minute and 30 seconds on HIGH if using a 1200 watt microwave. Time will vary depending on your microwave, but add 5 seconds at a time until you determine the perfect time.
  • Allow to cool for five minutes before serving, they are very hot!

Notes

  • Cooking time is deceiving, I cannot add 30 seconds to the time.
  • 8 carbs – 3 Fiber – 5 net carbs

Nutrition

Calories: 274kcal | Carbohydrates: 8g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 113mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Calcium: 111mg | Iron: 1.1mg

Similar Posts

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating