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.
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.
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 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!
- 2 tsp Swerve Sweetener
- 1/2 tsp ground cinnamon
- 5 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp Swerve Sweetener
- 1/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/8 tsp cream of tartar
- Pinch salt
- 1 large egg
- 2 tbsp melted butter (try avocado oil for dairy-free)
- 1 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- Water to thin batter, if necessary
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In a small bowl, whisk together the sweetener and cinnamon. Set aside.
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In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
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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.
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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.
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Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
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Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Recipe Video
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
estelle says
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!
Angel says
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!
Lynda says
Now I’m excited I’m trying it tonight
Dorothy @ Crazy for Crust says
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.
Sharon @ What The Fork Food Blog says
I love that this recipe is gluten free! I’m so indecisive when it comes to making long-term commitments to design so I’m totally with you on the this-or-that aspect.
Pam Bradley says
Ramekins come in various sizes. What is the approximate size of the one use used ?
Pam B. Lay says
Hello Pam! I am also Pam and Bradley is my maiden name! Surprising to see your post! Lol Have never seen another Pam Bradley!
Liz says
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 🙂
Briana Thomas (briana-thomas.com) says
These look so yummy, Carolyn! I will be sharing them next week. Congrats on the new kitchen! Can we see some pictures? Pretty please? 😛
Carolyn says
Working on it! 🙂
Lori @ RecipeGirl says
This snickerdoodle mug cake is on my list to try soon! So delicious!
Joan Hayes says
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! : )
Sarah G says
I am making this cake TONIGHT!
Linda says
Tried. Quick and easy. Delicious!! Hubby and I enjoyed.
Karen says
The beauty of this is, again, I have everything I need to make this tonight. LOVE that!
Lori @ Foxes Love Lemons says
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 🙂
Lauren Kelly Nutrition says
You are so lucky to start over with your kitchen, I love all of your ideas! And this mug cake looks incredible! You amaze me with your low carb creations 🙂
Jacque says
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?
Carolyn says
Whoops! Thanks. It’s 1/8 teaspoon. I need to update the recipe!
Nicole says
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!
Wendy | Around My Family Table says
I pretty much love anything Snickerdoodle! This mug cake looks and sounds amazing!
Judy says
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!)
Carolyn says
Aw, I am in good company then!
Amanda says
This is an amazing looking treat!
JAQ says
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!!!
Jes says
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!
Kelly says
I’m wondering the same thing?
Jan says
I used a small ramekin.
Lorie Reed says
Can you please tell me the approximate time and temperature to bake this without the use of a microwave?
Congrats on the kitchen!
Carolyn says
Try a 325F oven for 15 minutes. It may need longer.
Anastasia says
I baked a x3 portion in a 6 inch pan for 20 minutes at 350F. OMG! It’s so yummy!!! Went to my favorites!
Becks says
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 🙂
Carolyn says
You really need to remake the whole recipe for coconut flour, but you could try the same cinnamon filling/topping in this recipe (obviously leave out the blueberries and lemon and put in another liquid) https://alldayidreamaboutfood.com/2014/06/lemon-blueberry-mug-cake-low-carb-gluten-free.html
Carla says
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 😉
Elizabeth @ SugarHero.com says
Yesssss! Cake in minutes? I am so sold. I love your snickerdoodle twist!
Toni says
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?
Carolyn says
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.
Ryan W. says
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!!
Kati says
OMG I just made this & it’s amazing!!!!! For sure saved my sweet tooth today!!! ❤️
Denise S. says
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.
Kelly says
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!!
Carolyn says
You’re welcome!
HealthyGirl says
Loved it! I added a little pumpkin pie spice because I was out of cream of tarter and it was still so yummy!
Linda says
Is Swerve sweetener better than SteviaTruvia? Where do I purchase?
Carolyn says
I certainly think it’s better but every palate is different. It’s available in a lot of stores now. Where do you live? check their locater. http://www.swervesweetener.com/locations/
Carissa K says
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!
Carolyn says
Glad I beat your low expectations! 🙂
Linda says
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!!
Sherry C. says
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?
Leigh V. says
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!
Carolyn says
Wonderful! But no, I’d prefer you not repost the full recipe, although you are welcome to link to me.
Leigh V. says
Got it! Will link!
Jen R says
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.
Carolyn says
Haha, good to know!
Yendi says
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!
Kathy says
Very good and satisfying. I used gentle sweet, as that’s what was in my pantry and it was perfect!! Thank you!!
Rashie says
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
DeMirra Jones says
Yummy!
Challon Durphy says
This was the absolute BEST mug cake I have had thus far! Delish! Thank you for sharing. 🙂
June says
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 ❤️
Carolyn says
You’re welcome!
Deb says
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.
LAU says
What is the purpose of the cream of tartar? I can’t get it where I live. What would be a sutible substitute? Thanks
Carolyn says
You can skip it. It helps give the recipe a funny tangy taste, supposedly.
Jan says
I used 1/4 tsp of lemon juice. Tasted yummy!
Adena says
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!
Julie says
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!
V.A. Carter says
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.
Carolyn says
So glad you liked them!
Alecia says
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.
Carolyn says
What a lovely idea for breakfast!
Jan says
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!
Lauren Rei says
This recipe looks great – not sure if we can get swerve here in NZ – can I use Nativa? Would it be as good?
Carolyn says
yes, it should be fine.
Dalia says
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!
Jillian says
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!
Teresa says
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
Carolyn says
Sorry, I did not see your comment until this morning, Hope you made it!
Liz Anderson says
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 🙂
Carolyn says
Glad you liked it!
Glenna says
This has become my go to mug cake. Made it for breakfast for hubby and me before the marathon cooking session today!
Jan says
It was excellent!
Jessica says
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
Dorian says
This looks amazing. 2 questions, do I have to ise cream of tartar and cam i just ise staight erythitol?
Carolyn says
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.
Liz says
Perfect size for a quick after dinner treat! And the flavors are spot on!!
Jennifer Farley says
How fun is this?! I love single serving desserts.
gerry speirs says
Snickerdoodle is the best flavor!
Lindsay Cotter says
Mug cakes are so wonderful right?! Loving this one for snickerdoodle! Perfect for when a quick treat is needed to satisfy my sweet tooth!
Jennifer Blake says
Can’t beat that snickerdoodle flavor! Love a good single serve dessert when you are craving that something sweet!
Kristina Edmark-Cargill says
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.
Christine says
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!
Courtney says
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. ⭐️⭐️⭐️⭐️⭐️
Carolyn says
So glad to hear it!
Dee Gee says
Thanks for another tasty recipe! We’re having your snickerdoodle mug cake with breakfast for the third day in a row!
Sammy Jo says
This recipe is delicious? Anyway I could incorporate protein powder in? Thanks!
Carolyn says
Sure, add some if you like.
Amber says
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!
Melinda says
Hands down the best mug cake I’ve tried, low carb or not! ❤️ Thank you!
Dana says
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!
Carolyn says
Thanks so much!
Bobbie says
This was so delicious! I’ll definitely be making this often.
Ginger says
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!
Carolyn says
Thanks!
Kendra says
Best mug cake ever — and better than a lot of standard cakes, too! So delicious, and very easy. Thank you.
Monique Wilkins says
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
Carolyn says
Cook it first and then refrigerate.
Cindy says
Would it work to just scale up the ingredients and make a full size cake in the oven?
Carolyn says
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.
Mariana Mariles Alvarez says
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.
Carolyn says
Yes, for many people stevia has a bitter aftertaste.
Valorie says
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.
Abby says
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!
Mike says
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 %
Carolyn says
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.
Tootie says
I just made this and it’s delicious!!!!!
Crystal says
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!
Toni says
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.
Carolyn says
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.
Pam Bradley says
What is the aproximate size of your ramekin ? I love your desserts .
Carolyn says
I measured it to be about 6 ounces. So anything that size or larger is ideal.
Candyce Wagoner says
Soooooooooooo good!
Claudia says
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?
Carolyn says
You can… just do 3 more tbsp of almond flour in addition to the 5 already.
Claudia says
Thank you for your quick reply.I’m going to give it a try….c
Johanna B says
May I ask what brand of Ramekins you used? Those look quite useful with the handles.
Carolyn says
Those are Staub.
Roanna Ossege says
Does anyone have the old recipe saved? I much preferred the old recipe but never wrote it down.
Carolyn says
The only difference is that it was 1/2 cup almond flour, no coconut flour, and some water to thin the batter.
Roanna Ossege says
Thanks!!!
Rebecca Hall says
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!!
Carolyn says
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.
Rebecca Hall says
OK, thank you so much for taking the time to reply!
Robin McMahan says
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!
Joy LaPierre says
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!!!
Portia says
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
Carolyn says
So glad to hear it!
Lynn says
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!
Vivian says
Can this be made in the oven if so what temperature and time please thank you.
Carolyn says
I believe someone in the comments has done it, so search those.
Jen says
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!
Rachael Yerkes says
This is seriously the best! Love that it’s keto friendly too. so good!
Suzy says
This was so good! Love how moist and fluffy it turned out! So delicious!
Chanda L McRoberts says
I can’t wait to try these!
Jerri says
So good! Nice treat. Thank you
Charlotte Estess says
We made these for my birthday yesterday and they were amazing! And so quick and easy! Will be making these on a regular basis 🙂
Rachel Watterson says
Just switched to Lakanto sweetener from Swerve and this was the first recipe I tried with it. 12/10 would HIGHLY recommend, it’s absolutely delicious!
Carolyn says
If you’ve been following me, you know that sweeteners are very much a matter of taste – I can’t stand monk fruit, it has a strong aftertaste for me! So Lakanto is not as high on my list as Swerve. But glad you liked it!
Dhanya says
Thank you so much for this recipe! I’m usually a ‘chocolate cake for life’ person, but this recipe has won me over to the cinnamon side! Followed the recipe except for subbing the Swerve with Lakanto since that’s all I had. It tasted so good that I can’t believe it’s Keto. Another advantage is that with such high fat content, it helps with meeting my Fat Macros for the day! I had no one to share it with so saved the second cake in the fridge and ate it the next day. It tasted just as great as freshly made, even after a full 24 hours in the fridge. I just had to microwave it until warm. Again, thank you 😊 Can’t wait time try your other recipes!
Emily says
5 freaking stars, this is an amazing recipe. Delicious cake, nice and tender like a REAL cake (with sugar and flour bought from a bakery, not made in a mug at home!). This is hands down the best mug cake ever, including non-keto recipes. I added some blueberry compote I made and whipped cream. Ridiculously good!
Sarab says
Best mug cake recipe I have ever tried! And I have tried many. I only made one serving and used the whole egg instead of trying to split it. Haha. Was out of cream so I put water in its place. Was still delicious! I am sure it would even be better if I could have followed it to a t.
Elizabeth Lambert says
Used this recipe in the Dash Bundt maker – delicious!! Made 2 Wrapped and freeze for later.
Alison Ford says
This was so good. I have 3 of your books but didn’t see a mug cake in them, so I looked at your site and found this recipe with great reviews (not really knowing what a snickerdoodle was as I’m a Brit living in USA). It was amazing, and it made my husband so happy knowing we could do this at the drop of a hat. Thank you so much, Carolyn!!