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.
***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 salt
- 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 and sweetener once removed. A 1/8 tsp cinnamon and 1/4 teaspoon sweetner is an ideal mix
1 Comment
Love mug cakes. Will try the snickerdoodle one-sounds yummy!