Cinnamon mug cake
This quick-cooking keto treat delivers a rich, buttery cake with the perfect hint of cinnamon. It's a satisfying, low-carb solution for those moments when you need a warm, comforting muffin in under two minutes.
Servings: 1
Calories: 351kcal
Ingredients
- 1 Tbls coconut flour we use this
- 1 Tbls flaxseed meal we use this
- 1/4 tsp baking powder
- 1 large egg
- 2 Tbls coconut oil or Butter
- 1 Tbls Allulose You can also use Erythritol
- 1/2 tsp Ground Cinnamon
- 10 drops liquid monkfruit You can also use liquid Sucralose or stevia. For liquid Sucralose, you only need a few drops
Instructions
- Put butter or coconut oil in a microwave safe mug or ramekin and melt for 15-20 seconds
- Add coconut flour, flaxseed meal, baking powder, and egg and mix until batter is well combined then let sit for about 1 minute. Batter should become very thick.
- In a separate bowl, create cinnamon sugar by combining Allulose and cinnamon
- Pour cinnamon sugar onto top of mug and swirl it in. Don't completely mix.
- Microwave for 90 second to have a gooey center and 2 minutes for a firm muffin.
- To increase the fat, put 1/2 tablespoon butter on top to serve.
Before adding in egg, make sure you allow the melted butter or coconut oil to cool a bit
Video
Notes
Tips for using Coconut Oil instead of Butter,
- Adjust for Richness: Coconut oil is 100% fat, whereas butter contains about 16% water. You may find the texture slightly more "oily," so consider adding an extra teaspoon of coconut flour if the batter looks too thin.
- Salt Balance: Since you lose the salt naturally found in salted butter, add a tiny pinch of sea salt to the mix to enhance the flavors of the cinnamon and allulose.
- Flavor Shift: Expect a subtle tropical note that replaces the traditional dairy richness—this pairs beautifully with the flaxseed for a nuttier finish.
Nutrition
Serving: 1cake | Calories: 351kcal | Carbohydrates: 12g | Protein: 9g | Fat: 32g | Saturated Fat: 27g | Fiber: 6.5g | Net Carbs: 1.5g | Allulose: 4g