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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
Recipe Video
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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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229 Comments
Judy Tilford
0I have made the cinnamon as mon swirl mug cake this morning…..it was delicious. However, while entering into My Fitness to track, calories are coming in at 561. On checking, coconut oil, 3 tbsp, is 351calories. This makes a nice treat but could only ever use occasionally as a treat due to the high calorific value.
Maya | Wholesome Yum
0Hi Judy, This recipe makes 2 servings – the nutrition info on the recipe card is accurate per serving.
Maria Esther Rodriguez
0Good afternoon, I need a cake for 8 to 10 people, you can pass me the recipe for this number of people?
Wholesome Yum M
0Hi Maria, You can scale the recipe on the card to change the number of servings. I would follow the instructions for baking in the oven. Enjoy!
Cindy Tee
0OMG! I made this mugcake and it tasted good (a bit oily) but after I input the ingredients into my macro tracker I found that your nutritional info was WAY off! The 3 Tablespoons of coconut oil alone amounted to 365 calories and 40g fat! I have just pretty much blown my entire day thanks to this misinformation.
Wholesome Yum L
0Hi Cindy! Glad you liked the recipe. The serving size for the recipe listed on the recipe card is 1/2 of the mug cake. It sounds like you calculated the whole recipe as one serving. We use the USDA food database to calculate our nutritional information because it is the most reliable source.
Patti
0Just made this. Mine turned out a little dry- I probably microwaved too long, but adding a little slab of butter helped. Thank you for so many wonderful recipes!
Laura Taff
0This is fantastic. It feels like you’re eating a breaded food. So yummy! I used almond flour rather than the flax because that’s what I had on hand, and I only put 1 tbs coconut oil. I was worried about it tasting like coconut oil since that can overpower other food tastes. I just added extra water till it seemed like muffin batter consistency and it turned out so good. I feel so satisfied right now since I havent had any kind of muffin or cake in a month. This is going in the favorites list.
Laura
0Hit the spot on a craving day! Cinnamon was a nice change from all the chocolate recipes!
Donna
0This was an easy recipe to make. I didn’t find coconut flour in the market so I substituted with almond flour and it was delicious!
Danelle
0Thank you so much for this! 🙂
Carla
0This was delicious! I doubled the recipe but only used one egg and two tbsp of mayo for the other egg. I was worried that it might taste eggy if I had used two eggs. I didn’t use all of the coconut oil, only four tbsp for the doubled recipe. I made a keto friendly cinnamon roll icing for it. It tasted just like a cinnamon bun/roll with icing on it! I love cinnamon anything, pretty much! I also topped it with a little bit of Cool Whip, when I was ready to eat it. I used a small mason jar instead of a mug and cooked it in the microwave. Thanks for sharing!
Brenda
0Just tried this recipe eating while commenting very delicious already thinking of different things to add thanks
Adrienne Mcnally
0Thanks so much for this recipe. I turned mine into a hamburger bun using a soup glass cup. I omitted the erythritol and salt used 2 tbsp olive oil and 2 tbsp o flaxseed. Added thyme and sunflower seeds. Delish!
John
0Definitely a keeper. Delicious Keto option. Very moist (due to the oil content). I’m not a big fan of coconut so I substituted vegetable oil for half of the coconut oil. Will try to see what happens when I substitute all coconut oil out next, and then also swap almond flour for the coconut flour.
Stacey
0Yummy! My first mug cake!
Karen T
0OMG! DO NOT use *liquid* sweetner…gag! I didn’t notice until it was too late to use granulated sweetner. I used 1.5 t. liquid and it was terrible. Next time I promise to follow the recipe correctly.
Jacinda Cote
0Can this be made with liquid stevia instead of granular? or is the granular a must? Love your blog!
Maya | Wholesome Yum
0Hi Jacinda, Granulated is probably best because it affects the wet/dry ratio of the batter. But it’s not a huge amount so it’s possible it might work anyway. Let me know how it goes if you try.
Cori
0This was great but I don’t know what I did wrong… I put in the nutritional info and my calculations were 4 grams of carbs, 500+ calories, and 50 grams of fat . The only thing I changed was one tablespoon of almond flour in place of the flax seed.
Maya | Wholesome Yum
0Hi Cori, The recipe makes 2 servings, and nutrition info on the recipe card is per serving. It sounds like the nutrition info you are looking at is for the whole recipe instead of per serving.
Daniella
0I make this all the time now. It is delicious and so easy to whip up. It meets my cinnamon cravings!
Rima
0Ačiū.
Wendi
0Thank you for the recipe, it was different from the Cinnamon Mug Muffin that I have made in the past. For my personal taste, it has too much cinnamon, but I did like the “sugar” on top and “swirled” in – I think that for fear of mixing too much, I didn’t do that very good so maybe it was just that there was too much cinnamon at the top of the muffin, because the bottom 2 slices seemed to taste better to me.
It is a good nut free alternative. Thanks for sharing! And thank you for doing such a good job on all your recipes, I have tried many and have many more to try so I really appreciate you taking the time to share!
May you be blessed for your efforts!
Margie
0I have liked your recipes so far. Just an FYI my google home hub has been able to find the recipes easily and I have been adding them to me good home hub cookbook! I got the home hub for recipes so I don’t dirty up my phone if I can’t find my print outs.
Jennifer
0I like to top mine with “cream cheese glaze” :
I have a table spoon or two of cream cheese warmed up in the microwave oven, stir some sweetener of choice (for me it’s Erytrithol and Stevia 1:1) and pour it over…
Wholesome Yum A
0How do you do that with google. I didnt know there was a cookbook type option!!
Brooke
0Haha, a liiiiittle more than 2 min… gotta take everything out, measure, melt oil, fish out that shell that you biffed .. I usually detest recipes with coconut flour as prominent ingredient, but from me & non-keto hubby .. will make again but will split into 2 & add a touch more erythritol.
Dee
0What other oils can I use? Olive oil or avacado oil?
Maya | Wholesome Yum
0Hi Dee, I haven’t tried those but you probably can.
Doreen
0This was delicious. Hope to make it again soon.
Amy
0I made this today. I tweaked a couple of things. I did not use the flaxseed (didn’t have them in my pantry), instead used the same amount of coconut flour. I also added 1TBS of coconut powder (I really really love anything coconut). I also used half a large egg add I really dislike the eggy taste. My mix became a little tight, so I added some coconut milk. They turned out awesome. Thank you so much for the recipe!!
Kara
0This is the absolute best version of this muffin! Adding a few splashes of almond milk at the end was a game changer! The last time I tried keto for a few months, I didn’t enjoy this every weekday morning sometimes with eggs and/or bacon and lost 15+ pounds. I’m back to keto being a lifestyle and it’s better than I remembered. It’s made with staple low carb ingredients so I never need to shop. Thank you, and I will be trying more of your recipes soon!
Audrey
0This was the best! Thank you!
Sarah
0For something that was a morning search with almost all the ingredients except the sugar. It was great. It was a new breakfast that replaced my normal 3 eggs and avocado. It was easy to make. It’s a little dry alone but I added some homemade cream cheese icing because with cinnamon rolls it’s a must, it was a perfect combination. This will be my go to. ❤️❤️
Mika
0That was delicious. My 3 year old asked for seconds. I made this recipe as a keto dessert however ill use it again for the kids as a breakfast option. Thanks for sharing!
Tutu
0Love it! I put Keto cream cheese frosting on it! Yum! A Cinnabon copycat that’s Keto friendly!
Paul
0Made it!
Enjoyed it. I used stevia because I can’t find my swerve bag…used less, but will use the full amount next time. Found it hard to get a good swirl with a spoon, might use handle next time.
Thank you!
Jan
0Made the cinnamon mug this morning. Only made 1 serving. Who ever heard of leaving any
in your mug for the next day? It was great! I used the whole egg instead of only half – but it
wasn’t too eggy for me. Its great to have a quick breakfast!
Holly Hayes
0My daughter is allergic to almost everything. All nuts, corn, gluten, all seeds, carrots, grapes, soy, and intolerant to dairy. She can handle most Keto recipes and we love your blog. Any suggestion what I can substitute the flax seed with? Also, for those recipes that include almond flour, what is a good substitute for that??? P.S. i used a lot of your recipes for thanksgivong dinner. It was a hit with my Keto family. I also made regular mashed potatoes, sweet potatoes, etc, etc for the rest of the family.
Maya | Wholesome Yum
0Hi Holly, Most substitutes for almond flour are flours from other nuts or seeds. However, that’s for low carb, so if your daughter doesn’t need to be low carb, you could try cassava flour. I’m so glad you like the recipes!
Sharon
0Can you make this recipe with almond flour?
Maya | Wholesome Yum
0Hi Sharon, Yes, you can replace the flaxseed meal with almond flour in this one if you’d like.
Kris
0Just made this, and I’m pleasantly surprised. The idea of microwaving muffins has always been weird to me, but since starting keto, cooking is such a hassle, I wanted an easier breakfast. Was a bit dry, and since I’m new to keto, I’m still not used to the very stiffed sweetness. But definitely the best use of erythritol I’ve had since I got the bag of it.
Might top with sweetened heavy whipping cream to alleviate some of the dryness and suit my sweet tooth next time. But definitely enjoyed it. Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Kris! Have a great day!
Karen
0I love this so much I want to convert it into a bigger version cooked in a loaf pan. How in the world would I do that?
It’s so good with a tablespoon or so of cream cheese smeared on top. I have this for breakfast quite often. So often, I have the recipe memorized!
Maya | Wholesome Yum
0Thank you so much, Karen! I haven’t tried this in a loaf pan. It should work, but not sure what the bake time would be without testing. I’d bake it at 350 degrees and keep checking on it every 5-10 minutes starting at around 40 minutes or so, but would guess it will take closer to an hour to be done. You can tent the top with foil if it starts to burn before a toothpick comes out clean. Let me know how it goes if you try it!
Jo
0Hi… Mine came out very dry and crumbly. I did keep adding water till it was easy to stir. Otherwise followed directions exactly. Really need a good keto sweet recipe that’s quick and easy. It’s rough following keto for me being vegetarian. Need something sweet I can turn to sometimes.
Maya | Wholesome Yum
0Hi Jo, It could be the brand of coconut flour you used – try the one that is the link on the recipe card. Otherwise, feel free to add more coconut oil next time which will make it less dry.
Barbara Horan
0Can I substitute golden flaxseed for regular flaxseed?
Maya | Wholesome Yum
0Hi Barbara, You can! It will have a stronger flax seed flavor that way, though.
Brittany Stewart
0I made this twice and found it to be very dry and dense. I assumed it was a moisture problem since coconut flour needs more liquid and added two tablespoons of heavy whipping cream to the mix when I made it a third time. The result: soft, flavorful, and completely edible.
Maya | Wholesome Yum
0Thank you for sharing, Brittany! I need to try that next time.
Brianna
0Is there a substitute for the egg? I’m holding the recipe also so would I still need the egg?
Maya | Wholesome Yum
0Hi Brianna, You might be able to use a flax egg instead.
Rhonda
0Just made this and I loved it. Thank you.
Maya | Wholesome Yum
0Thank you, Rhonda!
Karen
0Hi, can you tell me how big of a mug I need for this? I have lots of different sizes…
Maya | Wholesome Yum
0Hi Karen, I used a 12 oz mug. Any smaller than that and it might overflow, so if yours are smaller you can divide the batter among multiple mugs. Exact cook time will vary depending on mug size and shape.
Joyce
0This was great! Thanks for a great recipe. I also substituted almond flour for the flax seed meal. Worked great. Absolutely delicious!
Maya | Wholesome Yum
0Thank you, Joyce! Yes, almond flour is a great substitute here if needed.
Kim Brunko
0Just made the muffins and they turned out perfectly!! I used almond flour in place of the flax because that is what I had on hand. Divided between 2 custard cups and topped with butter when they came out of the oven. I did use my conventional oven. I will be making these on a regular basis. They work into my Keto diet plan. Great job!!
Maya | Wholesome Yum
0Thank you for sharing these tips with us, Kim!
Jen
0Thanks so much for the recipe! Just thought I’d make a suggestion for others who’ve been strictly keto: cut the sweetener, at least in half. I can have a major sweet tooth but since switching to a keto diet, sugar is out. I’m only starting to incorporate other sweeteners and I followed this recipe exactly, but was quite overwhelmed by how sweet it is. Given that adjustment, I’ll absolutely be making this again!
Maya | Wholesome Yum
0Thanks for sharing with us, Jen! I am so happy you enjoyed the muffins!
Jennifer S BRAMMER
0Wow! This is delicious. I subbed butter for the coconut oil and it’s perfect for me! My second attempt I topped it with some stevia sweetened cream cheese. I’m in heaven.
Maya | Wholesome Yum
0I am so happy you liked it, Jennifer! Thanks for stopping by!
Ashley O.
0This was amazing! It hit the spot when I needed something sweet! Thank you!!
Maya | Wholesome Yum
0Hi Ashley! I am so happy you liked them! Have a great day!
Jen
0Amazing! This was close to my memories of cinnamon muffins. The only tweak I made was to add about 2 TBSP water instead of a few tsp.
Maya | Wholesome Yum
0I am so happy you liked them, Jen! Thanks for stopping by!
Debbie
0Love this! I put a little coconut butter on top and it was like a glaze. Was good with or without it.
Maya | Wholesome Yum
0That sounds delicious with coconut butter, Debbie!
Susan
0Very good. Will use more cinnamon next time but good as posted. Thanks for sharing
Maya | Wholesome Yum
0I love cinnamon, Susan! I am glad you like them!