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!
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.
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.
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.
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 ½ 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.
More keto mug cakes you might like:
- Peanut Butter Chocolate Chip Mug Cake
- Lemon Blueberry Mug Cake (Nut-Free!)
- Strawberry Mug Cake
- Chocolate Chip Mug Cake
- Pumpkin Pie Chocolate Chip Mug Cake
Keto Snickerdoodle Mug Cake
- 2 teaspoon Swerve Sweetener
- ½ teaspoon ground cinnamon
- 5 tablespoon almond flour
- 1 tablespoon coconut flour
- 2 tablespoon Swerve Sweetener
- ¼ teaspoon cinnamon
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- Pinch salt
- 1 large egg
- 2 tablespoon melted butter (try avocado oil for dairy-free)
- 1 tablespoon heavy whipping cream
- ¼ teaspoon vanilla extract
- Water to thin batter, if necessary
- In a small bowl, whisk together the sweetener and cinnamon. Set aside.
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
- Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 teaspoon at a time. It should be just barely pourable.
- 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.
- Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
- Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Total fat: 29.38g
Calories from fat: 264
Total dietary fiber: 4.52g