This snickerdoodle keto mug cake is easy to make with the cinnamon, tangy flavor you’d expect. Light and sweet, yet sugar free and perfect for a low carb snack!
Did you know the first cookies I can remember where snickerdoodle? I swear!
A long time ago, I remember my mother making these cookies from a bucket out of the refrigerator. I always knew they were cookies of course. Yet, there was something different about them. They were loaded with cinnamon and sugar with a underlying tangy flavor to them. Man, did I love them!
I always assumed they were sugar cookies as I got older. Being that sugar cookies were so popular. As good as they were these had to be the magical sugar cookies right?
Wrong! And eventually I came across a snickerdoodle one day and tasted it. This is it! The mystery cookie that evaded me for years. I haven’t been the same since.
Snickerdoodle Keto Mug Cake
What is the difference between snickerdoodle and sugar cookies?
Now this is one I had to find out. See, it isn’t as simple as saying one has cinnamon and the other does not. The cream of tartar is the difference.
Sure the cinnamon makes an impact, but without cream of tartar it’s just a sugar cookie with cinnamon.
I had originally added sour cream into the cake. Big mistake!
You may also know baking powder or soda isn’t used, this was on purpose. I wanted to produce a denser crumb than my last keto mug cake. And, even though the cake was fine, I wanted to remove the air from it. Doing so produced a much denser crumb, adding to overall moisture.
Sprinkle with cinnamon and granulated sweetener. I highly advise this, it isn’t a snickerdoodle without the cinnamon and sugar sprinkle. You can tell a difference!
Conclusion
This snickerdoodle keto mug cake is a soft, dense, mug cake very similar to what you have grown to know. Topped with cinnamon and granulated sweetener for an authentic look and taste. A low carb snack adapted from an old fashioned treat made in one minute.
Keto Mug Cakes You’ll Love
***Recipe Revised***
Snickerdoodle Keto Mug Cake
Ingredients
- 2 tablespoon blanched almond flour
- 1 tablespoon coconut flour
- 2 tablespoon sweetener
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 large egg
- 1 tablespoon unsalted butter ()
- 1 teaspoon vanilla extract
Instructions
- Mix all dry ingredients together in a mug or bowl
- Add egg to dry ingredients and butter then mix around
- Next add vanilla extract and liquid sweetener.
- Stir well and make sure everything is smooth and combined
- Place in microwave for 1-1.5 minutes
- Garnish with cinnamon, nutmeg and sweetener once removed. A 1/8 tsp cinnamon and 1/4 teaspoon sweetner is an ideal mix
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Love mug cakes. Will try the snickerdoodle one-sounds yummy!
This is very tasty. Love the cinnamon and sugar. We have this recipe at least once a week. Thank you for sharing.
I want to make this but do I have to have the coconut flour? Can I just use more almond flour?
Yes you can, the only thing the coconut flour does is give a more authentic texture. The flavor will remain the same.
I put all this recipe in twice and it shows my carbs as 17. I have no idea what I’m doing wrong :/
The brand of the ingredients can make a difference. Especially with the coconut flour. But, are you coming out with 17 net carbs or total? I expect some differences but that’s on the high side, very high. What tool are you using?
I always believed that a snickerdoodle cookie had to have cream of tartar in it, no?
You are correct and you can add it if you’d like, but I have tested it several times on the keto side of desserts and it simply doesn’t do anything in my personal opinion.