keto Cinnamon Mug Cake

Keto mug cakes are perfect when you need a delicious dessert in a flash. There’s nothing easier or more comforting than this easy low carb cinnamon mug cake. Only 5 minutes, start to finish!

I don’t think it would be a huge stretch to say that my sanity somewhat depends on the state of my kitchen. A good kitchen, one that is really well organized, highly functional, and stylish, is just such a joy for cooking. And on the flip side of that, a kitchen that is cramped, dark, and disorganized makes cooking feel like a chore.

If you’re someone who spends a significant amount of time cooking, that chore-like feeling can quickly become a real drag. Trust me on this one, as I just recently moved out of a rental with an awful kitchen. These days, people love to congregate in the kitchen for parties and entertaining. You can have gorgeous formal dining rooms and sitting rooms galore, but everyone always ends up in the kitchen anyway, so you might as well make it a nice one.

Ah well. The next time I get a chance to redo the kitchen, I will keep that in mind! And it’s always fun to dream about the perfect kitchen, isn’t it? I put together a mood board of some things I love in a good kitchen. I have to be honest though, I had trouble deciding on certain features. What I really want is about 5 new kitchens to design so I could do something a little different in all of them! Maybe white Shaker cabinets with a grey backsplash? Or do I want grey cabinets with white subway tile? A gas range is non-negotiable, of course. And farmhouse sinks are a must…but do I want stainless steel or white enamel? So many wonderful choices.

Recipe:

Hands-on 5 minutes Overall 5 minutes

Nutritional values (per serving)

Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)

Ingredients (makes 1 serving)

• 2 heaping tbsp almond flour (16 g/ 0.6 oz)
• 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
• ¹/₂ tsp ground cinnamon
• ¹/₈ tsp baking soda
• 1 tbsp Erythritol or Swerve (10 g / 0.4 oz)
• 1 large egg
• 1 tbsp melted extra virgin coconut oil or butter
• Optional: 3-5 drops liquid stevia
• Optional topping: 2 tbsp whipped cream or coconut cream and a pinch of cinnamon

Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flourinstead of 2 tablespoons of almond flour. If you don’t have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.

Too “eggy”? Although I like this combination, some of you may perceive it as too “eggy”. You can try the following: use one egg, double all the dry ingredients and add ¹/₄ cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I’m using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.

Instructions:

• Place all the dry ingredients in a mug or ramekin and combine well.
• Add the egg and coconut oil and mix until combined.
• Microwave on high for 70-90 seconds. When done, you can optionally top the mug cake with whipped cream or creamed coconut milk and a pinch of cinnamon.
• Tips for cooking in the oven: If you don’t have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.

Icing recipe:

Ingredients:

• 2 tbsp cream cheese
• 2 tbsp butter
• 1/4 tsp vanilla extract
• 1/2 or 1 tbsp erythritol (sweeten to preference)

Instructions:

Melt butter & cream cheese and mix together with the rest of the ingredients. Either let cool and then spread over mug cake or pour over mug cake while still warm 👌

Macros for entire recipe of icing:

• Calories: 317
• Fat: 34g
• Protein: 2g
• Net carbs: 0.8g
• Fiber: 0g