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Busy, busy, busy this morning! With my little one screaming for attention, cooking for a family get-together this evening, and trying to get the house in order, time is a luxury. On a hectic morning like this, I need a quick healthy breakfast that will keep me satisfied. This cinnamon flax seed low carb muffin in a mug recipe is perfect.
This takes just two minutes to make! When I have no time whatsoever, a low carb muffin in a mug is my favorite.
Healthy Cinnamon Muffin in a Mug with Flax Seed and Coconut Flour
Low carb mug cakes and mug muffins like this make a perfect quick breakfast! They take so little time that you can make them even when you think you don’t have time for breakfast.
Seriously, with a 2-minute muffin in a mug as an option, there are no excuses. Now you have the time. The combination of protein and healthy fats will keep you full through lunch.
This particular flax seed muffin has a gorgeous cinnamon swirl, which creates amazing flavor dimension. I adore anything with cinnamon, even more so when it’s swirled into something.
Sharing this with my husband or daughter makes me feel like I’m starting the day on the right note! It’s a generous size, so it’s definitely big enough to share for two – but you can have one on your own if you’re hungry.
Coconut oil in this mug muffin recipe provides delicious moisture you’d expect from a muffin and provides tons of nutritional benefits, too. I love incorporating it into recipes as a healthy fat. It contains caprylic acid, lauric acid, and capric acid, all of which are unique medium-chain fatty acids. These are easier to digest than other fats, don’t get stored as fat as readily, and have anti-microbial, anti-viral, and anti-fungal properties. (Sources here and here.)
Who knew a low carb muffin in a mug that tastes so good can be so healthy?
The Fastest Way to Make Low Carb Muffins
Another great thing about this mug muffin is that it’s very friendly toward a wide variety of food allergies without sacrificing taste. A combination of coconut flour and golden flax seed form the flour blend used here, so it’s gluten-free, nut-free, and dairy-free.
Even if you don’t have allergies, you may have kids that need quick snacks at school. This one works well because it doesn’t break the nut-free rule that many schools have, it’s easy to pack, and it’s absolutely delicious. When my daughter starts school, I’ll definitely be including this low carb muffin in a mug as part of her lunches!
You can enjoy this mug muffin straight out of the mug for easy cleanup. One mug and that’s it!
I like to top it with homemade whipped cream with no sugar added and just dig in with a spoon. Another fantastic way to eat this is to run a butter knife along the edge, flip it over a plate, and cut into slices. This way, you can top it with grass-fed butter, nut butter (if you’re not nut-free), or your favorite spread.
Do you like your low carb mug muffins plain, or topped with something? I’d love to hear your ideas!
Tools To Make Keto Cinnamon Muffin in a Mug
Tap the links below to see the items used to make this recipe.
- Mug – This set of mugs would be great for making this muffin in a mug recipe.
- Small Bowl – You will need a small bowl to mix the cinnamon mixture for this recipe. This set has all different sizes so you will have the perfect size.
Cinnamon Flax Seed Low Carb Muffin in a Mug Recipe
Low Carb Cinnamon Flax Seed Muffin in a Mug Recipe
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Mix coconut flour, golden flaxseed meal, gluten-free baking powder, and sea salt in a mug. Add half of the erythritol (1 tbsp (14 g) if making one serving).
Add the egg and melted coconut oil. Stir well, until smooth, making sure no dry ingredients are left at the bottom. Let sit for a minute to thicken.
Optional step: Depending on your coconut flour, if the batter is very stiff, you can thin it out with water or milk of choice (unsweetened almond milk, coconut milk beverage, or heavy cream are all low carb options). If you do this, add the liquid a teaspoon at a time until thin enough. It should be easy to stir, but not liquid; the amount will depend on your brand of coconut flour.
In a small bowl, combine the remaining erythritol and cinnamon. Place the cinnamon mixture in a heap in the center of the mug on top of the batter, then use a spoon to swirl just a couple of times. (Don't over-stir to keep the marble effect.) Level the top with the back of a spoon.
Microwave on high for 1 to 2 minutes, until set. (If you prefer to use the oven, bake in an oven-safe ramekin at 350 degrees F (177 degrees C) for 10-20 minutes, depending on the shape of your ramekin.)
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Serving size: 1/2 of a large mug cake (1/2 of entire recipe)
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