Keto Snickerdoodle Mug Cake
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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!
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.
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 .
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!
So Yummy!!
More delicious Mug Cake recipes
- Keto Chocolate Mug Cake from Cooking with Curls
- Sugar Free Lemon Mug Cake from Sugar Free Londoner
- Coconut, White Chocolate & Pecan Mug Cake from I Breathe I’m Hungry
Tools needed to make this recipe
Enjoy!!
Keto Snickerdoodle Mug Cake
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
