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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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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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).
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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.
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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.
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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.
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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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Recipe Notes
Serving size: 1/2 of a large mug cake (1/2 of entire recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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224 Comments
Linda
0Can I substitute butter for coconut oil?
Wholesome Yum D
0Hi Linda, Yes, that can work.
Janet
0This was so delicious! Loved it. I find most keto foods, especially small baked goods, too eggy so I substituted two eye whites, replacing the yolk. It was too dry, my fault, so the next time I’ll make a flax egg as Maya suggested in the comments.
Helen
0Added a few pecans and it was absolutely delicious!! Thank you!!
Nancy Nichols
0Can I replace the coconut flour with pecan flour, 0 net carbs/ Tbls and the coconut oil with olive oil or ghee? I am allergic to all coconut, but not nuts. What would the net carbs be for these substitutions?
Wholesome Yum D
0Hi Nancy, Unfortunately, coconut flour isn’t easily replaced with nut flours because it is very absorbent. You may be better off with my keto chocolate mug cake, which uses only almond flour.
Jessica
0What can I use to substitute the coconut oil?
Wholesome Yum D
0Hi Jessica, You could use butter instead of coconut oil.
Pamela
0This recipe sucks!! I had to add extra cream/ milk..cooked this for 5 minutes in microwave was Still raw and gooey..cooked dumped into pan in oven to crisp and brown and finish rawness of middle..this is a really poor recipe..was very disappointed..will NOT be making this junk again! Wanted to leave Zero stars but forced to add 1..
Denise
0Not sure what you did Pamela, but mine came out perfect and is sooo tasty!
Maya | Wholesome Yum
1Hi Pamela, We reserve recipe ratings for actually following the recipe. 🙂 Yours didn’t work because you added extra cream/milk, it won’t work if you do that. Hope you get the chance to try it as written.
Debbie
0I just made this for an afternoon snack. Love it! I’m a bit of a lazy cook so I looked at the ingredients, glanced at the instructions, and started with melting my coconut oil in my mug, then adding the rest of the ingredients leaving the egg to the last, swirled the cinnamon in, cooked for one minute and it’s delicious. A keeper and a great snack. I find it funny though that the nutritional info is based on half a muffin. Who would eat a half muffin? 🙂
Judie McKnight
0I’m so glad I read all the comments, as I didn’t realize that it was for 1/2 muffin. I was eating it as I read this, and then had to stop 🙁 so I didn’t eat the whole thing. It is fantastic!
Carol BURTON
0Delicious!! I added heavy cream Because my coconut flour needed more liquid. Probably 3 tablespoons worth
Maria Alejandra Jorge
0Excellent !!! ♥️♥️♥️
Linda P
0I love cinnamon. It smelled so very good, this may be a go to recipe.
Thank you!
Peggy Woychik
0This recipe was so delicious and easy to make. I will definitely be making it again.
Kim
0So good!! I added unsweetened cacao chips, unsweetened coconut flakes, and a little chopped pecan
Delicious
Ann
0Yum! I just made this as an alternative to my usual eggs for breakfast. I topped mine with a little whipped heavy cream just to add a little it of decadence. It is delicious and I love the addition of flax seed meal. Thank you for sharing your recipe.
Sue
0Try this recipe! It won’t disappoint. I desperately need to get back on track with the low carb way of eating. This inspired me!
Tina
0Hello,Can I substitute the coconut flour for almond flour and how would be the measurement,same amount or different?
Thanks,Tina
Wholesome Yum M
0Hi Tina, I’m sorry you can exchange coconut for almond flour in this recipe. Each of these flours has very different behaviors and are not interchangeable.
Lucy
0wOw this is great congratulations you are amazing thank u bye.
Megan Weber
0Delicious!! Thank you for a simple recipe that satisfies sweets cravings.
David Steinberg
0where’s the video? I’d like to watch to see what I did wrong. Mine looked nothing like the picture.
Wholesome Yum M
0Hi David, The video is located on the recipe card. If you cannot see it, double-check that your browser isn’t in ‘Reader Mode.’
Kat
0Hi Maya. Can I use ground flax seed vs. flax seed meal? What is the difference between them?
Wholesome Yum M
0Hi Kat, Yes, that’s fine. Those two products are the same.
Tami
0This was quite yummy! I added an extra egg to mine. I thought that it made it have more “lift” and mixed better.
Tami
0What a treat! Delicious easy muffin I usually eat the whole thing. It fills me up until lunch! Thank you Maya for another fantastic recipe. I eat it right out of the mug. The video is great too. I didn’t have to add any water. I love having another option for breakfast.
Suriya
0A great basis to experiment with keto nut free!
I’m new to keto (1 week) and am in the experimenting phase. I’ve been looking for recipes without almond flour to reduce the omega 6:3 ratio. I also don’t like the after taste of sweeteners and generally prefer to go without. I tried this recipe for breakfast with some modifications. I added 2 cut up strawberries (34g) and reduced the cinnamon to <1tsp and added vanilla extract. I divided the recipe in half and added 6g Erythritol to half. I cooked each half for 90s and it came out perfectly. Both were yum. I enjoyed the sweeter version while eating it but had the after taste. I ate the whole recipe (ie 2 serves). Net carbs 7g and am feeling quite full 🙂
I’ll definitely try the recipe again (without Erythritol) and keep tweaking until I get it right for me. I’ll also consider some egg replacements.
Your website has been a great resource. Please post some keto, vegan, nut free recipes. Quite an ask I know. Thanks again.
Pat
0This was amazing! It was so satisfying 1/2 was plenty for an after dinner treat.
ANNE
0So easy, so delish!
Amber Freeman
0I like this recipe but I do suggest using just egg whites if you feel it’s a bit too eggy (I did). Also, a great combo with this was sugar free maple syrup. Overall, a tasty, nutritious, quick way to start the morning.
Wholesome Yum M
0Hi Amber, This recipe will be a bit dry without the egg yolk, you may want to try the recipe with a flax egg instead.
Niccii
0How to do the flax egg? Thank you in advance
Wholesome Yum M
0Hi Niccii, A flax egg is 1 tablespoon ground flaxseed + 3 tablespoons of water. Let it thicken for 5 – 10 minutes before using.
Dorothy Bogan
0Just wanted to say I warmed it up on the second day and it was better! Moisture must have been all on the bottom of the mug! I will try again! Maybe if I have all the ingredients out and ready first and mix it quicker it will work better! I am new to cooking and probably let it sit out to long while I mixed up the cinnamon and sweetener topping ?
Wholesome Yum M
0Hi Dorothy, Yes, the longer the cake batter sits, the thicker it will get. If it gets too thick you can add a small amount of cream or almond milk to thin it out.
Dorothy Bogan
0Mine turned out way too dry! I kept adding teaspoons of almond milk as you said but never could get it right? Maybe I should have tried water? I ate half! Wonder how the other half will taste tomorrow or if there is any way to moisten it?
Wholesome Yum M
0Hi Dorothy, You can drizzle heavy cream on top before you reheat it. That should help you add the moisture you need.
Alison M Largin
0My 7 year old asked for a cake in a mug for breakfast, and not a keto recipe. So what did I do? Made this! LOL! I added a little extra sweetener for her tastebuds. She says it is good, just a little too cinnamonny. I think it’s delicious! I also added a little slab of butter on top when I pulled it out of the microwave, because….butter….yes! Thanks for a great recipe. I’ll add this to my breakfast recipes.
Andrea
0Wow this recipe is delicious and very simple instead of 3 tbsp of coconut oil I used 1 tbsp of avocado oil (ran out of coconut oil) and it was still delicious! I’m printing this recipe and eating it to my go to keto desserts. Filling and really satisfying very comforting. Thank you! Xx
Kristi
0I just made this and I did not like it…… I looked through the comments to see if I could use almond flour an how much I would need, and I made it. I did forget to swirl the cinnamon and sweetener, but they got put in it. It took 2 minutes to cook and towards the bottom it is verry greasy and crunchy. I, most likely, will not be making this again. I wish I could give it a better review.
Maya | Wholesome Yum
0Hi Kristi, Sorry to hear it didn’t turn out the way you wanted. It sounds like you made a few changes to my recipe, so it’s not really fair to leave a rating for my specific recipe when you made something different. I test repeatedly using specific ingredients and method. It wouldn’t really work right if you stir in the entire cinnamon and sweetener instead of swirling it in, and swapping in the almond flour may have unexpected results as well. I hope you get the chance to try and rate it as written.
Jackie
0Can I use almond flour instead of flax seed? If so, how much?
Wholesome Yum M
0Hi Jackie, You won’t achieve the same texture, but the recipe will still work if you use almond flour in place of flax seed.
The Nicols
0I was skeptical, at first. But, after making it, I must say it’s fantastic! Satisfied my desire to eat my husband’s cinnamon rugelach. So good! I topped with sugar free whipped cream. Thank you!
Kyler
0What do you think the recipe would call for using only flaxseed flour? My girlfriend is allergic to coconut so we can only use flax flour.
Wholesome Yum M
0Hi Kyler, Flaxseed is difficult to use alone. It really does best when paired with another flour. Can she tolerate almond flour? You could try subbing the coconut flour for 2x the amount of almond flour.
Sam W.
0Omg. So delicious. I did do some substitutions bc I didn’t have all the listed ingredients. I used paleo flour packaged mix (almond, arrowroot,coconut, and tapioca), and I had to use regular sugar bc I didn’t have the other (no issue though, bc I’m not on a keto diet). Anyway, this was so moist, filling, and delicious. Will definitely make again! Thanks for the recipe.
Marion
0Loved it. How can anyone eat just half of it?!! One question – are your dry tablespoon measures level, not heaped?
Maya | Wholesome Yum
0Thank you so much, Marion! Yes, all measures are level, not heaped.
Fernanda
0Omg this is amazing!! I replaced the flaxseed meal with almond flour, and used the same amount of butter instead of the coconut oil. Added 1/2 tsp of water. Topped with keto cinnamon roll frosting (2 tsp of cream cheese and 1 tsp of swerve confectioners, softened on microwave). My tummy is very happy right now and sweet tooth is GONE!
Steph
0Outstanding! Literally eating this right now! Used 3 Equal packets (ugh I know) haha and cooked for 1.5 mins. Superb! Light-years better than those ones you spend heaps of money on to only get a crummy aftertaste. Thanks a million. The only thing that really made me smile this week throughout this nonsense. Oh yeah, and my bike ride on a pretty trail.
Christine
0Delicious! I used melted butter, added a couple of dark chocolate chips, used monkfruit sweetener but reduced the total amount of sweetener by half. Had it for breakfast. But like another reader, didn’t realize the nutritional information was for half a muffin until I read some of these posts. Ate the whole thing! (Kudos to those who have the will power to only eat half. LOL). But it is so rich and filling, I probably won’t need lunch😊 definitely my ‘go to’ recipe when I can’t face another plate of bacon and eggs and avocado……..