If you love cinnamon rolls, this is the mug cake for you!  There’s a little more work involved in this than in the normal mug cake recipe, but the payoff is worth it…buttery cinnamon mug cake and a delicious cream cheese frosting that reminds you of Cinnabon.  Delicious!

First make the cream cheese frosting and set aside, then make the mug cake.

Keto Cream Cheese Frosting

8 ounces full-fat cream cheese, room temperature
1 stick salted butter, room temperature
1 tsp vanilla extract
1 cup powdered erythritol
1 tbsp heavy cream, if needed


  • Add the cream cheese, butter, and vanilla to a large mixing bowl and, using a hand mixer, combine until smooth
  • Add the powdered erythritol and start by using a spoon to mix together. Once the erythritol is starting to blend in, use a hand mixer to fully incorporate.
  • If the frosting is too thick, add the tablespoon of heavy cream and blend again. You can add more or less heavy cream to reach your desired consistency.
  • Place in a sealed container and refrigerate. This lasts up to two weeks. Bring to room temperature to use.

Buttery Cinnamon Mug Cake


3 Tbsp butter
4 Tbsp finely ground almond flour
2 tsp coconut flour
2 Tbsp erythritol
1 tsp baking powder
1/2 tsp cinnamon
pinch salt
1 egg
2 Tbsp water
1/2 tsp vanilla extract

1 tsp cinnamon
1 Tbsp erythritol


  • Mix topping in a small bowl and set aside.
  • Place butter into a microwave safe bowl, microwave for 30 seconds, then in 10 second intervals untilcompletely melted.
  • Mix dry ingredients in a small bowl, then add to melted butter, then add the egg, water, and vanilla extract and mix well.
  • Place half the mixture into a large coffee mug, sprinkle with half the topping, then add the remaining mixture and sprinkle the rest of the topping on it.
  • Microwave on high for 60 seconds, until the mug cake is puffed and barely cooked through. You want this to be gooey!
  • Remove and top with keto cream cheese frosting, enjoy!
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