By Kayla Demint
Cinnamon Roll Mug Cake: an easy way to make a low carb and keto friendly cinnamon roll mug cake with cinnamon glaze and delicious icing for an easy keto dessert!
How many times have you walked through your local mall, slowly getting closer tothe food court, when that heavenly smell of Cinnabon just hits you like a sicklysweet wave? There’s no mistaking that smell. When it rises into your nostrils, you can just envision that warm cinnamon bun the size of your head, dripping with sweet, sticky, delicious icing.
Every other reason for being at the mall fades into obscurity as you find yourself floating towards the food court and that delicious cinnamon aroma. But with those cinnamon rolls can come the world’s biggest sugar rush so I wanted another option that was low carb and keto friendly which is what inspired this cinnamon roll mug cake!
I wanted that comforting smell, that drippy, delicious icing but I wanted to make it with healthier ingredients that kept me on track. It’s the perfect size for just yourself or to share depending on your mood. This recipe has a couple more steps than your typical mug cake but it is SO worth it!
Each step is easy and has only a few ingredients, so don’t be intimidated by the fact this recipe has three parts to it. The base of this cake is a simple almond flour cake that contains a hint of cinnamon but is mostly just going to be our foundation. We will then create a buttery, cinammony, slightly sweet liquid that is going to form our “swirl” within the cake, with the leftovers being used to get a nice sticky glaze atop the cooked cake once it comes out of our microwave.
Finally, it wouldn’t be a cinnamon cake without a delicious, runny, sticky cream cheese icing, would it? We’re going to make one that’s low-carb and can be as runny or thick asyou prefer. If you like to spread your icing on with a knife, just hold back on theheavy whipping cream. If you like your icing to run all the way over and down your cake like a gooey volcano, that’s cool too! More heavy whipping cream will again bethe modifier here.
Like all mug cakes, this cinnamon roll mug cake is a great way to control portions and macros which helps stave off feelings of regret or feeling like you overdid it. It’s keto-friendly and so good! Next time you get a craving, make this Cinnamon Roll Mug Cake and you’ll be satisfied and happy with your choice.
Cinnamon Roll Mug Cake
For the Cake:
- 1 tbsp butter melted
- 2 tbsp almond flour
- 1/2 tsp cinnamon
- 1 tsp stevia or sweetener of choice
- 1/2 tsp baking powder
- 1 egg
For the Glaze:
- 1 tsp cinnamon
- 1 1/2 tbsp butter melted
- 1/2 tbsp stevia
For the Icing:
- 1 tbsp cream cheese
- 1 tbsp heavy cream
- 1/2 tbsp stevia
Dump all your cake ingredients into your preferred mug or ramekin. Mix extremely well until you get a smooth batter. Set aside.
In another small bowl, mix glaze ingredients. Put in the microwave for about 20-30 seconds or until they're melted together nicely. Stir your glaze so everything is mixed together well with no lumps.
Use about half the glaze mixture and drop it onto your mixed cake batter. Then take a knife or toothpick to swirl the glaze within the mixture.
Pop the cake mixture into the microwave for 60 seconds. Your mixture should rise nicely and pull away from the sides of your mug or ramekin. Remove from microwave and set aside. (Note: Every microwave is different so keep a close eye on your cake as it's cooking and don't be afraid to pull it out early if it looks quickly or give it extra time if your microwave heats a little slower.)
Put your icing mixture into a small bowl and microwave for about 15-20 seconds or until all the ingredients easily melt together when stirred. Depending on how thin and “drippy” you want your icing, feel free to add a bit more cream if it appears to be too thick. Mix thoroughly until there are no lumps.
Use a knife to loosen your cake from the sides of your mug or ramekin. Flip onto a plate. Take the rest of your glaze and pour over cake.
Take icing and pour over cake. You can use a knife to smooth the icing all over the cake (depending on thickness) or let the icing drip over your cake. Enjoy!
There is Stevia in every step of this recipe so depending on how sweet you like your desserts and what your carb allowance is, you may want to modify how much or how little you use. I found this amount of Stevia in each step turned out the perfect sweetness for my liking but everyone has different tastes.
Calories - 393 | Fat - 41g | Protein 11g | Net Carbs - 5g
(Ingredient macros vary depending on brand and location. Use these measurements as a rough guide but always consult nutritional information, particularly in regards to carbohydrate amount prior to using.)