Keto Cinnamon Roll Mug Cake

The best and easiest Keto Cinnamon Roll Mug Cake! Only 8 ingredients!

I made this Keto Cinnamon Roll Mug Cake from and was pleasantly surprised! AANNND it was the first time ever that I had all the ingredients on hand! I changed only one thing: I left out half of the egg white because it was slightly eggy to me. Other than that, the flavors were on point!

For Keto – Make the butter grass-fed and use an alternate sweetener.

Servings: 1
Cook Time: 10 mins

Calories: 482
Fat: 42g
Carbs: 19g
Fiber: 3g
Protein: 9g

2 Small Bowls
1 Mug/Ramekin


For the Roll:
1 Tbsp Butter
1 Egg Yolk and ½ Egg White
2 Tbsp Almond Flour (Finely Ground & Blanched)
½ t Cinnamon
½ t Baking Powder
1 t Sugar (or preferred sweetener)

For the Glaze:
1 Tbsp Butter
1 t Sugar (or preferred sweetener)
1 t Cinnamon

For the Icing:
1½ Tbsp Cream Cheese
1½ Tbsp Heavy Cream (or Half/Half or Milk)
1 t Sugar (or preferred sweetener)


  1. Make the glaze first. Melt all ingredients together and stir. Set aside.
  2. Next, make the roll. Melt the butter, then add the egg and mix.
  3. Add the remaining ingredients and mix. Add half of the glaze and stir to swirl it in. The mix should not pass the halfway mark on the mug or it will overflow.
  4. Microwave 40-90 secs depending on your microwave. It’ll rise quickly, and it may look like it’s going to overflow. Once you see it not rising anymore, let it go for 3 more seconds, then stop.
  5. Make the icing. Microwave the ingredients for 15 secs or so and stir. Don’t wait for the icing to completely melt, because it’ll overcook. Take it out and stir to see if it’s the right consistency.
  6. Pour the remaining glaze and icing on top.

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