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Keto Snickerdoodle Mug Cake

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Keto mug cakes are perfect when you need a delicious dessert in a flash. There’s nothing easier or more comforting than this easy sugar-free snickerdoodle mug cake. Only 7 minutes, start to finish!

Titled image of two keto snickerdoodle mug cakes in white ramekins with whipped cream and mini cookies on top.

Confession: mug cakes were an absolute revelation for me when I first started food blogging. Wait…what? You mean you can make cake in 5 minutes flat? And you can just do one or two servings? You can have cake any old time?

My poor little baking obsessed brain could hardly fathom it. In my mind, cake was something that took a fair bit of effort. Creaming the butter and sweetener, beating in the eggs and flour, baking for at least half an hour, frosting and decorating – you know the drill.

And while I absolutely adore making that kind of cake, and have about a bazillion keto cake recipes, I also love easy sometimes. And keto mug cake is nothing if not ridiculously easy.

Done right, it’s just as airy and delicious as cake baked in the oven. And since this Keto Snickerdoodle Mug Cake has long been one of my most popular recipes, I think I’ve done it right.

It’s a recipe from 2015, and I figured it was time for an update. I’ve made it lower in carbs, but still with all the great cinnamon Snickerdoodle flavor you love.

Keto mug cake in a white ramekin on a wooden cutting board, with flowers in the background.

How to make keto mug cake

If you’re a keto cake lover who’s short on time, keto mug cake recipes are going to be your best friend. And there are so many great ways to make them, with just about any flavor you want. Chocolate, vanilla, lemon, pumpkin – let your imagination run wild!

My first ever low carb mug cake was this Chocolate Hazelnut Mug Cake. I admit, I was a bit skeptical that mug cake could really be any good. But then I tasted the warm chocolatey goodness and I was an instant convert.

Really, you don’t need much more than your chosen flour and sweetener, any add-ins like chocolate chips, berries, cocoa powder or nut butters, some baking powder, and an egg. Those basic ingredients and you’re almost there.

They are also wonderful adaptable for any dietary intolerances. You can make them dairy-free or nut-free easily.

Mug cakes are typically baked in the microwave, which cooks them very rapidly. You can do them in an oven or toaster oven too, but they will take longer. They are still remarkably easy so it’s worth it

I will warn you, when cooked in the microwave, they rise very quickly. You want to make sure your mug or ramekin is large enough to accommodate this, lest you get the batter all over your microwave. I suggest filling your mugs only about half or two thirds full.

I like to cook mine only for about a minute to 90 seconds, and take them out when the center is still a tiny bit gooey.

A single snickerdoodle mug cake with a spoon digging into it, with two cinnamon sticks in the background.

How to serve keto mug cakes

I get this question a fair bit so let me just say that there is no right answer here. I usually eat mine right out of the mug. Hey, I’m a heathen, what can I say?

You can flip them out onto a plate but you need to make sure you grease your mugs or ramekins well to do that.

I also like to eat mine warm, with whipped cream melting on top. You do want to let the mug cake cool for a bit, as it can burn your mouth if you dig in too quickly.

Other toppings to consider: ice cream, keto chocolate frosting, or my sugar-free caramel sauce.

Tips for snickerdoodle mug cake

Make your cinnamon “sugar” first: This way, you can sprinkle it into the middle of the batter as well as the top, to get cinnamon throughout your keto mug cake.

Give it real snickerdoodle flavor: Classic snickerdoodles are made with baking soda, instead of baking powder, and a touch of cream of tartar, to help them rise. They give the cookies that unique tang, so that’s what I used in this mug cake as well. If you don’t have those, you can just do 1/2 teaspoon or so of baking powder.

Garnish with cinnamon: Or, if you can get your hands on them, top them with one of the mini keto snickerdoodle cookies from High Key. I love their mini cookies and mini brownies for decorating.

Want to make it dairy-free? Try using avocado oil or melted coconut oil instead of butter.

Want to make it nut-free? Sub in some sunflower seed flour for the almond flour.

Two snickerdoodle mug cakes on a white table with a bowl of whipped cream in the background.

More keto mug cakes you might like:

4.85 from 33 votes
A single snickerdoodle mug cake with a spoon digging into it, with two cinnamon sticks in the background.
Print
Keto Snickerdoodle Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 

Keto mug cakes are perfect when you need a delicious dessert in a flash. There's nothing easier or more comforting than this easy sugar-free snickerdoodle mug cake. Only 7 minutes, start to finish!

Course: Dessert
Cuisine: American, Dessert
Keyword: keto mug cake, snickerdoodle mug cake
Servings: 2 mug cakes
Calories: 234 kcal
Ingredients
Cinnamon Filling/Topping:
Mug Cakes:
US Customary - Metric
Instructions
Filling/Topping:
  1. In a small bowl, whisk together the sweetener and cinnamon. Set aside.
Mug Cakes:

  1. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.

  2. Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 tsp at a time. It should be just barely pourable.

  3. Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the topping mixture. Divide the remaining batter between mugs and sprinkle with the remaining topping mixture.

  4. Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.

  5. Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.

Recipe Video

Recipe Notes

Serves 2. Each serving has 9.5 g of carbs and 4.52 g of fiber. Total NET CARBS = 4.98 g.

Food energy: 323kcal
Total fat: 29.38g
Calories from fat: 264
Cholesterol: 30mg
Carbohydrate: 9.50g
Total dietary fiber: 4.52g
Protein: 8.16g
Sodium: 502mg

Nutrition Facts
Keto Snickerdoodle Mug Cake
Amount Per Serving (1 cake)
Calories 234 Calories from Fat 175
% Daily Value*
Fat 19.4g30%
Carbohydrates 7.4g2%
Fiber 3.7g15%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. I am so happy for you that you moved to a place with a bright and cheery kitchen. You must love your kitchen for the amount of time that you spend in it cooking up all these yummy goodies for your family! The mug cake looks devine, luv luv, LUV anything cinnamon especially in winter time, that is creeping up on us here in sunny South Africa. Thanks, will try it this weekend and enjoy your kitchen!

    Reply

    • 5 stars
      OMG OMG OMG OMG OMG. OOOOOOOOOMMMMMMMGGGGHHHH!! THIS IS HANDS DOWN THE BEST Keto dessert recipe I’ve tried!! AND I’ve tried a lot since I work at home and have the opportunity to cook. I left it in the mug and it dried out and OMG now it’s a cookie! And the best keto cookie I’ve ever eaten! The whipped cream was perfect with it!

      Reply

  2. I’m totally going to Lowe’s this weekend to look at appliances! We’re getting ready to do a full remodel and the Frigidaire line sounds perfect! Love this cookie, especially that it’s single serving.

    Reply

  4. It’s been wonderful to see your kitchen transformation—and I love your inspiration board! So many decisions to make. Your mug cakes would certainly thrill my youngest—he’s the big snickerdoodle fan in the family 🙂

    Reply

  7. Congrats on your new place, and your new kitchen, how exciting! And this mug cake looks to die for! That photo with the cream pouring over it is too much, my sweet tooth is going crazy! Definitely gonna have to make this! : )

    Reply

  11. I’m in the process of buying a new home now, and a kitchen remodel will be happening immediately! So many of the things on your mood board are things I love, too. Also, I just used my convection oven microwave to roast chicken tonight. Such a lovely appliance when you don’t want to heat up the house in the summer. I”m always looking for more recipes to make in it, so now mug cakes are next on my list 🙂

    Reply

  13. Can’t wait to make this… But did I miss the cream of tartar. Isn’t that what gives Snickerdoodles their snicker? How much would you add?

    Reply

  14. It is awesome that you are now enjoying a bright kitchen space. I am still in a dark, dreary kitchen and am counting the days until I move to a happier work space. Love all of your kitchen makeover ideas!

    Reply

  16. Just finished eating Snickerdoodle Mug Cake for breakfast. Another “keeper!” Will also be good for a snack when cookie graving hits! (I have your site on my toolbar! Noticed Briana’s comment…her site is right beside yours. You ladies keep me busy!)

    Reply

  18. Just tried this as a post-lunch treat. Served with sweetened whipped cream and a drizzle of your caramel sauce which i just happened to have on hand in the fridge. Holy cow batman! Bloody yummers!!!

    Reply

  19. What can I use instead of a coffee mug/ what size does the container need to be? Can it be baked instead of microwaved? Thank you!

    Reply

  20. Can you please tell me the approximate time and temperature to bake this without the use of a microwave?

    Congrats on the kitchen!

    Reply

  21. Would this be suitable to use coconut flour in? I’ve got coconut flour and need to use it up but don’t know what to make!!!
    Thanks 🙂

    Reply

  22. A good kitchen really does make a difference! Right now my kitchen doesn’t have enough counter space, let alone host a dinner for family. I do have room to make this mug cake though 😉

    Reply

  24. Love this! However I think the macros may be off…I used exact same ingredients.

    PER SERVING:
    Calories: 352
    Fat: 31.5
    Carbs: 23
    Fiber: 4

    Did I do something wrong?

    Reply

    • I am going to guess you calculated in the carbs for erythritol. Although it technically has carbs, they never enter the bloodstream, so I don’t count them in my totals because they are very misleading. I have tested this over and over on myself, because as a pre-diabetic, I test my blood sugar regularly. They never even register a little blip for me. You can see in the nutritional statement in the footer of my blog why I don’t count them.

      Reply

  25. Ugh, another winner!! I had a week-long obsession with these. I was finally able to wean myself off and then today I had some time and I thought “Could I make pancakes out of this?” Well, the answer is yes, light, fluffy silver dollar pancakes that are just as great as the mug cake version. I just sprinkled the topping on after pouring the batter into the pan. Thanks again for all you do!!

    Reply

  27. Perfect!! This just saved me from eating pop tarts. It’s filling, it’s really sweet and just enough to get me through a sweet craving. I added several drops of stevia glycerite to the mixture to make it even sweeter. LOVED THIS!!! This recipe IS A KEEPER.

    Reply

  28. Thanks again. Tempted to make this right now, but I just had breakfast so think I’d better wait! I appreciate your mug cake with no flax, which I don’t eat bc of its estrogen effect. Most all mug cakes I’ve had are flax based, so A HUGE THANK YOU!!

    Reply

  31. I must tell you my expectations were pretty low, after many disappointing tries with other low càrb muffins. Well, these were delicious and had a nice consistency (not weird!!). Im so excited to be able to have something that tastes great and keeps me on plan (THM.) My teenage son even liked them! Thank you!

    Reply

  32. Wowzers!!! I just made this for the hubster and I and this recipe gets a big thumbs up from both of us!!! This is very delicious!! I was craving something sweet that would keep me on the wagon and this surely did the trick. Thank you!!

    Reply

  33. I just made this and the batter was like a streusel topping so of course it didn’t bake right. I double checked all measurements and I used avocado oil. Too much almond flour or not enough water?

    Reply

  34. Carolyn- I just wanted to thank you for this. This recipe (and discovering Swerve) is a game changer. All mug cakes I’ve had prior have been wonky concoctions that never really “hit the spot.” This one was a home-run: like, serve it to non-sugar-restrictive guests home-run. It wasn’t too eggy, or chaulky… simply perfect! Keep up the good work! Would you mind me reposting this recipe on my own blog? Thanks, again!

    Reply

  35. Turns out, if you substitute Sukrin Gold (because the new bag of Swerve is in the basement and you don’t feel like going to get it), AND you forget the butter completely, this is still an amazing recipe 🙂 I poured a bit of the melted butter over the top after the muffin was done, but I think it would have been fine without it.

    Reply

  36. Well this certainly showed up at a very good time. Normally not a big sweet eater…but was dying for something today and was tempted to be “bad”. Perfect timing. Am making this as I type! Thanks!

    Reply

  37. Very good and satisfying. I used gentle sweet, as that’s what was in my pantry and it was perfect!! Thank you!!

    Reply

  38. My son & I just enjoyed this amazing treat and we’re both in agreement that it was the single best low carb either of us have ever had…SO DELICIOUS!

    Thank you for sharing this <3

    Reply

  40. This is by far the BEST and most versatile mug cake recipe I’ve ever tried! And I’ve tried loads, I love cake. The texture is perfect and I’ve made it multiple times, adding chopped hazelnut and substituting the cinnamon for pumpkin spice and it still comes out DREAMY ? It’s a Ketoers DREAM! Thank you Carolyn ❤️

    Reply

  41. Made this immediately. It was fabulous. I think it’s even easier than some of the other mug cakes I’ve been making. And delicious! If I split the recipe into two small ramekins, it takes exactly one minute in my (not as nice as yours) microwave. If I bake it all together, it takes two minutes. Either way, thank you so much for this amazing recipe.

    Reply

  42. What is the purpose of the cream of tartar? I can’t get it where I live. What would be a sutible substitute? Thanks

    Reply

  43. Just finished making AND DEVOURING this recipe! Made some homemade whipped cream to go with it, but it was delightfully moist on its own. Thanks for sharing!

    Reply

  44. I have tried other mug cakes and have to say most off them have been like flavoured sawdust in a cup. This was delicious!! (I ate both servings :() I am always craving cinnamon so they were perfect, thanks so much Caroline for another wonderful recipe!

    Reply

  45. I finally made this Snickerdoodle mug cake and I am so in love with it! I made one small change based on my pantry- swapped 1 TBSP of the butter for 1 of unrefined coconut oil. It was just amazing. We had the cauliflower shepherd”s pie for dinner tonight also.
    Wonderful meal. Thanks to your creativity, even my husband doesn’t feel deprived while following Keto.

    Reply

  46. The first time I made it i forgot the butter. The 2nd time I made it with the butter and it was amazing. The taste and texture was like a slice of cinnamon cake. I sliced it in the morning and sauted in Waldens maple syrup and butter and I had frenchtoast!. Fantastic recipe.

    Reply

  47. This is the best mug cake I’ve ever had. It didn’t taste “low carb” at all! Will definitely make again. Might use the base to make another flavor, too!

    Reply

  48. This recipe looks great – not sure if we can get swerve here in NZ – can I use Nativa? Would it be as good?

    Reply

  49. We tried this today. So yummy, fluffy and delicious! My kids and husband loved it. Definitely a keeper!
    We used honey as the sweetener and turned out great:)

    Thank you for sharing the recipe!

    Reply

  50. Just made this for breakfast and it’s amazing. I had mine with a few pieces of bacon on the side. This is a keeper for sure!

    Reply

  51. Hi Carolyn,
    If I made this mug cake tonight, would it be just as good in the morning?
    We are leaving very early in the morning and just want to grab n go.
    Thanks, Teresa

    Reply

  52. Yummmmmmm! Haven’t been having much luck with sweets lately on THM but this looked easy and promising. Asked my husband if he wanted one of them and he said no, that he would eat a bit of mine. Made it and it was so delicious that he DID end up eating all of the second one. Bummer for me, lol. So delicious. I only had powdered Swerve, and it worked just fine. Used the butter option and didn’t put anything else on top except the cinnamon and swerve. So good…made it for dessert tonight and will be making it for breakfast again tomorrow morning 🙂

    Reply

  55. 5 stars
    I make this for a quick breakfast or afternoon snack a few times a week. My 8 yr old son loves it too! Thanks, Carolyn

    Reply

    • No, and yes. No you don’t need the cream of tartar but if you skip it, it won’t be a snickerdoodle. yes you can use plain erythritol.

      Reply

  61. 5 stars
    Can’t beat that snickerdoodle flavor! Love a good single serve dessert when you are craving that something sweet!

    Reply

  62. 5 stars
    Made it exactly as written only mine needed more cooking time. I made some whipped cream and served it on top. It was heavenly comfort in cup.

    Reply

  63. 5 stars
    Holy cow!
    2 months into Keto and this is my first “sweet.”
    It was SO delicious and I’m happy that there are two which means that there is another one to eat tomorrow!

    Reply

  64. 5 stars
    I’m not usually one to comment, but I just have to say: This is THE BEST keto mug cake I’ve tasted in my life. I honestly had written them off but was really craving some comfort sweets and a recipe my 5-year-old daughter could help with to bring her mood back up. I am soooo lucky I stumbled across this recipe. I cannot thank you enough! My daughter loves it, too, and I’d be comfortable serving this to company! SO good. ⭐️⭐️⭐️⭐️⭐️

    Reply

  67. 4 stars
    Amazing recipe with just the right amount of sweetness! I didn’t have cream of tartar on hand, so I just used some white vinegar- turned out great!
    DELICIOUS with cream cheese!

    Reply

  69. 5 stars
    Another winner! You are my favorite “go-to” source for delicious low-carb recipes. This mug cake was moist and uncommonly yummy. A very satisfying treat ready in a snap! So grateful that you share your culinary talents!

    Reply

  71. 5 stars
    Just tried this. It was amazingly good for something so simple. Not overly sweet, and really hit the spot after being so restricted on carbs and sweets. My husband and I will definitely be making this again when we need a reward!

    Reply

  73. Can this be put in the fridge is just me and I don’t plan on eating both. Would it be better to put in the fridge raw or cooked if it’s an option

    Reply

    • Probably! I can’t really guide you but you may want to look at my Cinnamon Roll Coffee Cake which is similar in flavour profile.

      Reply

  75. Definitely need to try this with swerve instead of stevia, it leaves an after taste that I’m not sure about, I had to cook it a bit longer probably because of my microwave settings. It’s good but definitely going to get swerve next time.

    Reply

  76. 5 stars
    Very easy and delicious.Seems like the carb count could be higher than stated…but we ate it all…one for each of us! I made it with brown swerve and it was very rich! We could have easily shared one. It would be good for breakfast too.

    Reply

  77. I’ve tried many low carb mug cakes. This one is absolutely my favourite. The only problem is that my 6-yr-old also loves it -good thing there are 2 servings! I did just 2 things differently. I used golden monk fruit erythritol in the cake, normal monk fruit erythritol for the sprinkle…and since the golden has a bit of vanilla/caramel flavour, I used 1/8tsp almond extract since that’s my favourite thing about the snickerdoodle recipe I used to use. It was absolutely delightful. I did one portion in the oven and one in the microwave. The oven version (25 min) had a better texture, but the microwave was also very good!

    Reply

  78. 5 stars
    Excellent recipe, just tried it and it was perfect. I did put the recipe into MyFitnessPal after verifying the ingredient values (user maintained databases are notorious for being wrong). I can up with very different ‘per serving’ values. I was wondering if you meant the values were for the entire recipe.

    Nutrition Facts
    Servings 2.0
    Amount Per Serving
    calories 196
    % Daily Value *
    Total Fat 19 g 29 %
    Saturated Fat 58 g 291 %
    Monounsaturated Fat 4 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 124 mg 41 %
    Sodium 354 mg 15 %
    Potassium 73 mg 2 %
    Total Carbohydrate 3 g 1 %
    Dietary Fiber 1 g 5 %
    Sugars 1 g
    Protein 5 g 11 %
    Vitamin A 100 %
    Vitamin C 0 %
    Calcium 143 %
    Iron 5 %

    Reply

    • To be frank, you should not be trusting MyFitnessPal for nutritional information. My numbers are calculated by a paid software program which pulls from the USDA database so they are far more accurate. Let’s take a closer look at your carb count, to show you. It says each serving has only 3g of carbs. This is impossible since almond flour alone has 6g of carbs per 1/4 cup. That means it has 24g per cup. I used 2/3 cup so the total for both servings is 16g and for one serving alone is 8g.

      Reply

  80. 5 stars
    By far the best mug cake I have made. I have been making them lately and they just haven’t been very good. My daughter loved it as well! I substituted with truvia and it still turned out great! Will definitely be making this again!

    Reply

  81. 3 stars
    I’m so confused. I tried to make this cake but there wasn’t nearly enough wet to dry ingredients. When I combined everything, the consistency was more like sand than cake. Even adding another tbsp of butter, water, and another egg STILL didn’t add enough liquid to make this a cake. So disappointing.

    Reply

    • Sounds to me like perhaps you confused almond flour with coconut flour? Because as you can see from the rave reviews, this is a well loved recipe. If your batter was like sand, there was a huge issue on your part. Not sure what went wrong but it sounds like an ingredient issue… not a recipe issue.

      Reply

  83. Hi Thankyou for all the work you do to provide us new Keto makeovers something sweet. I don’t have coconut flour so can I use all almond flour?

    Reply

  85. 3 stars
    Does anyone have the old recipe saved? I much preferred the old recipe but never wrote it down.

    Reply

  86. Good morning Carolyn. First, I want to say how much I love your site and your recipes. I have one of your cookbooks as well! I wanted to see if you could help me know how to sub the egg in this recipe? I am having to eliminate eggs right now to see if it is causing some of my Autoimmune issues I am dealing with. I don’t really know how to mimic the egg’s purpose in the recipe with something else and have it turn out. Thanks in advance!!

    Reply

    • Hi Rebecca… Oh boy, baking without eggs, especially keto baking, is tough. I would try the flax or chia egg maybe. The one time I tried a keto egg-free mug cake, I found it cooked more quickly too.

      Reply

  87. 5 stars
    I had forgotten how much I love this recipe! I even made a mistake on the baking soda, using baking powder instead. It came out amazing and so, so good! We just poured a little bit of cream over the top and really, really enjoyed it. I am always SO thankful for all your recipes. Thanks again!

    Reply

  88. Hands down my FAVORITE muffin so far!!! I ate them both!! Haha. As a TI I’m always looking for more low carb treats. I love it! Thank you!!!

    Reply

  89. 5 stars
    This is hands down one of the best recipes ever for a quick and tasty cake, I was browsing and saw this 7 minute recipe and couldn’t help but run into the kitchen to make it. My other half LOVED it and couldn’t believe it was Keto. 10/10

    Reply

  90. 5 stars
    Every birthday I make this mouth-watery hunk of cinnamony heaven for breakfast. I poke holes in the cake and pour melted butter mixed with Lakanto sugar. Enjoying it right now with coffee. I may stay here all day!

    Reply

  92. 5 stars
    This is my guilty pleasure (without the guilt, haha) after the kids go to bed. So quick and easy to make and totally satisfy’s my sweet tooth craving. Love it!

    Reply

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