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All Day I Dream About Food

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June 2, 2020

Keto Snickerdoodle Mug Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

23.0Kshares

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:

  • 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
4.88 from 39 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:
  • 2 tsp Swerve Sweetener
  • 1/2 tsp ground cinnamon
Mug Cakes:
  • 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
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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Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb, Popular Posts Tagged With: almond flour, cinnamon

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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.

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Comments

  1. estelle says

    May 28, 2015 at 6:18 am

    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
    • Angel says

      June 10, 2020 at 6:48 am

      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
      • Lynda says

        June 23, 2020 at 4:00 pm

        Now I’m excited I’m trying it tonight

        Reply
  2. Dorothy @ Crazy for Crust says

    May 28, 2015 at 8:46 am

    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
  3. Sharon @ What The Fork Food Blog says

    May 28, 2015 at 8:55 am

    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.

    Reply
    • Pam Bradley says

      June 3, 2020 at 10:20 pm

      Ramekins come in various sizes. What is the approximate size of the one use used ?

      Reply
      • Pam B. Lay says

        July 28, 2020 at 12:19 pm

        Hello Pam! I am also Pam and Bradley is my maiden name! Surprising to see your post! Lol Have never seen another Pam Bradley!

        Reply
  4. Liz says

    May 28, 2015 at 9:12 am

    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
  5. Briana Thomas (briana-thomas.com) says

    May 28, 2015 at 1:32 pm

    These look so yummy, Carolyn! I will be sharing them next week. Congrats on the new kitchen! Can we see some pictures? Pretty please? 😛

    Reply
    • Carolyn says

      May 28, 2015 at 1:40 pm

      Working on it! 🙂

      Reply
  6. Lori @ RecipeGirl says

    May 28, 2015 at 3:18 pm

    This snickerdoodle mug cake is on my list to try soon! So delicious!

    Reply
  7. Joan Hayes says

    May 28, 2015 at 3:41 pm

    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
  8. Sarah G says

    May 28, 2015 at 5:13 pm

    I am making this cake TONIGHT!

    Reply
  9. Linda says

    May 28, 2015 at 6:49 pm

    Tried. Quick and easy. Delicious!! Hubby and I enjoyed.

    Reply
  10. Karen says

    May 28, 2015 at 7:47 pm

    The beauty of this is, again, I have everything I need to make this tonight. LOVE that!

    Reply
  11. Lori @ Foxes Love Lemons says

    May 28, 2015 at 9:20 pm

    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
  12. Lauren Kelly Nutrition says

    May 29, 2015 at 6:57 am

    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 🙂

    Reply
  13. Jacque says

    May 29, 2015 at 11:50 am

    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
    • Carolyn says

      May 29, 2015 at 12:00 pm

      Whoops! Thanks. It’s 1/8 teaspoon. I need to update the recipe!

      Reply
  14. Nicole says

    May 29, 2015 at 11:55 am

    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
  15. Wendy | Around My Family Table says

    May 30, 2015 at 12:13 am

    I pretty much love anything Snickerdoodle! This mug cake looks and sounds amazing!

    Reply
  16. Judy says

    May 30, 2015 at 8:36 am

    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
    • Carolyn says

      May 30, 2015 at 9:10 am

      Aw, I am in good company then!

      Reply
  17. Amanda says

    May 30, 2015 at 1:34 pm

    This is an amazing looking treat!

    Reply
  18. JAQ says

    May 30, 2015 at 11:21 pm

    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. Jes says

    May 31, 2015 at 9:36 am

    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
    • Kelly says

      August 23, 2015 at 10:42 am

      I’m wondering the same thing?

      Reply
    • Jan says

      May 3, 2017 at 12:01 pm

      I used a small ramekin.

      Reply
  20. Lorie Reed says

    May 31, 2015 at 9:52 am

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

    Congrats on the kitchen!

    Reply
    • Carolyn says

      March 4, 2016 at 9:33 am

      Try a 325F oven for 15 minutes. It may need longer.

      Reply
    • Anastasia says

      June 16, 2020 at 9:52 pm

      I baked a x3 portion in a 6 inch pan for 20 minutes at 350F. OMG! It’s so yummy!!! Went to my favorites!

      Reply
  21. Becks says

    May 31, 2015 at 4:06 pm

    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
    • Carolyn says

      May 31, 2015 at 7:10 pm

      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

      Reply
  22. Carla says

    May 31, 2015 at 9:04 pm

    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
  23. Elizabeth @ SugarHero.com says

    June 6, 2015 at 11:52 pm

    Yesssss! Cake in minutes? I am so sold. I love your snickerdoodle twist!

    Reply
  24. Toni says

    June 14, 2015 at 1:38 pm

    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
    • Carolyn says

      June 14, 2015 at 3:08 pm

      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. Ryan W. says

    July 19, 2015 at 12:43 pm

    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
  26. Kati says

    August 9, 2015 at 9:32 pm

    OMG I just made this & it’s amazing!!!!! For sure saved my sweet tooth today!!! ❤️

    Reply
  27. Denise S. says

    January 15, 2016 at 8:52 pm

    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. Kelly says

    January 16, 2016 at 11:08 am

    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
    • Carolyn says

      January 16, 2016 at 11:14 am

      You’re welcome!

      Reply
  29. HealthyGirl says

    January 16, 2016 at 10:30 pm

    Loved it! I added a little pumpkin pie spice because I was out of cream of tarter and it was still so yummy!

    Reply
  30. Linda says

    January 22, 2016 at 11:20 am

    Is Swerve sweetener better than SteviaTruvia? Where do I purchase?

    Reply
    • Carolyn says

      January 22, 2016 at 12:11 pm

      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/

      Reply
  31. Carissa K says

    February 17, 2016 at 8:13 pm

    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
    • Carolyn says

      February 17, 2016 at 8:27 pm

      Glad I beat your low expectations! 🙂

      Reply
  32. Linda says

    February 19, 2016 at 9:18 pm

    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. Sherry C. says

    February 21, 2016 at 7:13 pm

    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. Leigh V. says

    February 23, 2016 at 12:24 pm

    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
    • Carolyn says

      February 23, 2016 at 8:47 pm

      Wonderful! But no, I’d prefer you not repost the full recipe, although you are welcome to link to me.

      Reply
      • Leigh V. says

        February 23, 2016 at 11:39 pm

        Got it! Will link!

        Reply
  35. Jen R says

    February 25, 2016 at 9:57 am

    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
    • Carolyn says

      February 25, 2016 at 10:04 am

      Haha, good to know!

      Reply
  36. Yendi says

    May 11, 2016 at 2:38 pm

    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. Kathy says

    May 12, 2016 at 8:15 am

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

    Reply
  38. Rashie says

    July 19, 2016 at 7:52 pm

    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
    • DeMirra Jones says

      April 15, 2019 at 5:26 pm

      5 stars
      Yummy!

      Reply
  39. Challon Durphy says

    September 22, 2016 at 8:41 pm

    This was the absolute BEST mug cake I have had thus far! Delish! Thank you for sharing. 🙂

    Reply
  40. June says

    September 24, 2016 at 7:12 am

    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
    • Carolyn says

      September 24, 2016 at 10:32 am

      You’re welcome!

      Reply
  41. Deb says

    September 26, 2016 at 11:02 am

    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. LAU says

    November 3, 2016 at 4:49 pm

    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
    • Carolyn says

      November 4, 2016 at 5:46 am

      You can skip it. It helps give the recipe a funny tangy taste, supposedly.

      Reply
    • Jan says

      May 3, 2017 at 11:47 am

      I used 1/4 tsp of lemon juice. Tasted yummy!

      Reply
  43. Adena says

    November 3, 2016 at 7:15 pm

    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. Julie says

    November 15, 2016 at 5:41 pm

    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. V.A. Carter says

    December 15, 2016 at 7:27 pm

    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
    • Carolyn says

      December 16, 2016 at 9:35 am

      So glad you liked them!

      Reply
  46. Alecia says

    January 31, 2017 at 11:34 am

    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
    • Carolyn says

      January 31, 2017 at 12:45 pm

      What a lovely idea for breakfast!

      Reply
  47. Jan says

    May 3, 2017 at 11:49 am

    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. Lauren Rei says

    May 3, 2017 at 7:24 pm

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

    Reply
    • Carolyn says

      May 3, 2017 at 7:32 pm

      yes, it should be fine.

      Reply
  49. Dalia says

    July 4, 2017 at 10:40 pm

    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. Jillian says

    July 19, 2017 at 11:32 am

    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. Teresa says

    July 26, 2017 at 8:56 pm

    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
    • Carolyn says

      July 27, 2017 at 7:30 am

      Sorry, I did not see your comment until this morning, Hope you made it!

      Reply
  52. Liz Anderson says

    October 27, 2017 at 9:05 pm

    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
    • Carolyn says

      October 27, 2017 at 9:18 pm

      Glad you liked it!

      Reply
  53. Glenna says

    November 23, 2017 at 12:05 pm

    This has become my go to mug cake. Made it for breakfast for hubby and me before the marathon cooking session today!

    Reply
  54. Jan says

    December 10, 2017 at 1:09 am

    It was excellent!

    Reply
  55. Jessica says

    March 15, 2018 at 8:21 am

    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
  56. Dorian says

    March 29, 2018 at 5:21 pm

    This looks amazing. 2 questions, do I have to ise cream of tartar and cam i just ise staight erythitol?

    Reply
    • Carolyn says

      March 29, 2018 at 9:58 pm

      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
  57. Liz says

    May 3, 2018 at 9:15 am

    5 stars
    Perfect size for a quick after dinner treat! And the flavors are spot on!!

    Reply
  58. Jennifer Farley says

    May 4, 2018 at 7:32 am

    5 stars
    How fun is this?! I love single serving desserts.

    Reply
  59. gerry speirs says

    May 4, 2018 at 10:58 am

    5 stars
    Snickerdoodle is the best flavor!

    Reply
  60. Lindsay Cotter says

    May 4, 2018 at 8:22 pm

    5 stars
    Mug cakes are so wonderful right?! Loving this one for snickerdoodle! Perfect for when a quick treat is needed to satisfy my sweet tooth!

    Reply
  61. Jennifer Blake says

    May 7, 2018 at 2:57 pm

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

    Reply
  62. Kristina Edmark-Cargill says

    May 11, 2018 at 7:26 pm

    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. Christine says

    June 28, 2018 at 12:54 am

    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. Courtney says

    August 21, 2018 at 1:36 pm

    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
    • Carolyn says

      August 21, 2018 at 2:46 pm

      So glad to hear it!

      Reply
  65. Dee Gee says

    September 16, 2018 at 7:24 am

    5 stars
    Thanks for another tasty recipe! We’re having your snickerdoodle mug cake with breakfast for the third day in a row!

    Reply
  66. Sammy Jo says

    September 17, 2018 at 7:16 pm

    5 stars
    This recipe is delicious? Anyway I could incorporate protein powder in? Thanks!

    Reply
    • Carolyn says

      September 21, 2018 at 8:45 am

      Sure, add some if you like.

      Reply
  67. Amber says

    September 29, 2018 at 2:48 pm

    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
  68. Melinda says

    October 14, 2018 at 12:41 pm

    5 stars
    Hands down the best mug cake I’ve tried, low carb or not! ❤️ Thank you!

    Reply
  69. Dana says

    November 13, 2018 at 9:47 pm

    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
    • Carolyn says

      November 13, 2018 at 10:13 pm

      Thanks so much!

      Reply
  70. Bobbie says

    December 7, 2018 at 10:17 pm

    5 stars
    This was so delicious! I’ll definitely be making this often.

    Reply
  71. Ginger says

    January 1, 2019 at 10:26 am

    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
    • Carolyn says

      January 1, 2019 at 6:18 pm

      Thanks!

      Reply
  72. Kendra says

    January 13, 2019 at 10:37 pm

    5 stars
    Best mug cake ever — and better than a lot of standard cakes, too! So delicious, and very easy. Thank you.

    Reply
  73. Monique Wilkins says

    January 28, 2019 at 6:34 pm

    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
    • Carolyn says

      January 28, 2019 at 9:18 pm

      Cook it first and then refrigerate.

      Reply
  74. Cindy says

    March 8, 2019 at 8:38 pm

    Would it work to just scale up the ingredients and make a full size cake in the oven?

    Reply
    • Carolyn says

      March 8, 2019 at 10:03 pm

      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. Mariana Mariles Alvarez says

    April 10, 2019 at 9:59 pm

    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
    • Carolyn says

      April 11, 2019 at 8:31 am

      Yes, for many people stevia has a bitter aftertaste.

      Reply
  76. Valorie says

    May 18, 2019 at 8:58 pm

    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. Abby says

    May 23, 2019 at 12:03 am

    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. Mike says

    May 26, 2019 at 6:39 pm

    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
    • Carolyn says

      May 28, 2019 at 7:26 am

      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
  79. Tootie says

    May 31, 2019 at 5:43 pm

    I just made this and it’s delicious!!!!!

    Reply
  80. Crystal says

    July 10, 2019 at 4:01 pm

    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. Toni says

    September 7, 2019 at 7:49 pm

    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
    • Carolyn says

      September 7, 2019 at 10:40 pm

      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
    • Pam Bradley says

      June 4, 2020 at 6:10 pm

      What is the aproximate size of your ramekin ? I love your desserts .

      Reply
      • Carolyn says

        June 4, 2020 at 6:24 pm

        I measured it to be about 6 ounces. So anything that size or larger is ideal.

        Reply
  82. Candyce Wagoner says

    February 28, 2020 at 2:02 pm

    Soooooooooooo good!

    Reply
  83. Claudia says

    June 3, 2020 at 4:07 pm

    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
    • Carolyn says

      June 3, 2020 at 5:50 pm

      You can… just do 3 more tbsp of almond flour in addition to the 5 already.

      Reply
      • Claudia says

        June 4, 2020 at 12:25 am

        Thank you for your quick reply.I’m going to give it a try….c

        Reply
  84. Johanna B says

    June 5, 2020 at 12:21 pm

    May I ask what brand of Ramekins you used? Those look quite useful with the handles.

    Reply
    • Carolyn says

      June 5, 2020 at 1:38 pm

      Those are Staub.

      Reply
  85. Roanna Ossege says

    June 8, 2020 at 10:35 pm

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

    Reply
    • Carolyn says

      June 9, 2020 at 10:44 am

      5 stars
      The only difference is that it was 1/2 cup almond flour, no coconut flour, and some water to thin the batter.

      Reply
    • Roanna Ossege says

      June 12, 2020 at 8:38 pm

      5 stars
      Thanks!!!

      Reply
  86. Rebecca Hall says

    June 10, 2020 at 9:07 am

    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
    • Carolyn says

      June 10, 2020 at 11:14 am

      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
      • Rebecca Hall says

        June 10, 2020 at 1:46 pm

        OK, thank you so much for taking the time to reply!

        Reply
  87. Robin McMahan says

    June 13, 2020 at 11:04 am

    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. Joy LaPierre says

    June 14, 2020 at 8:30 am

    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. Portia says

    June 16, 2020 at 10:05 pm

    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
    • Carolyn says

      June 17, 2020 at 7:37 am

      So glad to hear it!

      Reply
  90. Lynn says

    June 23, 2020 at 9:03 am

    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
  91. Vivian says

    June 25, 2020 at 9:53 am

    Can this be made in the oven if so what temperature and time please thank you.

    Reply
    • Carolyn says

      June 25, 2020 at 4:47 pm

      I believe someone in the comments has done it, so search those.

      Reply
  92. Jen says

    June 29, 2020 at 9:20 am

    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
  93. Rachael Yerkes says

    June 29, 2020 at 10:04 am

    5 stars
    This is seriously the best! Love that it’s keto friendly too. so good!

    Reply
  94. Suzy says

    June 29, 2020 at 10:08 am

    5 stars
    This was so good! Love how moist and fluffy it turned out! So delicious!

    Reply
  95. Chanda L McRoberts says

    July 5, 2020 at 11:54 am

    I can’t wait to try these!

    Reply
  96. Jerri says

    July 16, 2020 at 8:03 pm

    5 stars
    So good! Nice treat. Thank you

    Reply
  97. Charlotte Estess says

    July 23, 2020 at 2:22 pm

    5 stars
    We made these for my birthday yesterday and they were amazing! And so quick and easy! Will be making these on a regular basis 🙂

    Reply
  98. Rachel Watterson says

    August 3, 2020 at 6:35 pm

    5 stars
    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!

    Reply
    • Carolyn says

      August 3, 2020 at 8:06 pm

      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!

      Reply
  99. Dhanya says

    August 5, 2020 at 9:29 pm

    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!

    Reply
  100. Emily says

    August 7, 2020 at 2:39 pm

    5 stars
    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!

    Reply
  101. Sarab says

    September 1, 2020 at 6:43 pm

    5 stars
    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.

    Reply
  102. Elizabeth Lambert says

    October 4, 2020 at 12:21 pm

    Used this recipe in the Dash Bundt maker – delicious!! Made 2 Wrapped and freeze for later.

    Reply
  103. Alison Ford says

    December 13, 2020 at 6:51 pm

    5 stars
    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!!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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