Snickerdoodle Mug Cake
⚡ KevEats Recipe
Snickerdoodle Mug Cake
Warm cinnamon-sugar style mug cake made with egg, snickerdoodle nut butter, oat flour, and sugar-free syrup.
This snickerdoodle mug cake is fast, cozy, and perfect when you want a single-serve dessert without baking a full batch. It’s soft, cinnamon-forward, lightly sweet, and ready in just a few minutes.
280
Calories
9–11g
Protein
21g
Fat
12g
Carbs
Ingredients
- 1 large egg
- 3 tbsp snickerdoodle nut butter
- 2 tbsp sugar-free maple syrup
- 1 tbsp oat flour
- 1/4 tsp baking powder
- pinch salt
- swap almond butter + cinnamon + vanilla if you do not have snickerdoodle nut butter
Optional Toppings
- light whipped cream
- dusting cinnamon
- drizzle protein icing
- spoonful Greek yogurt or vanilla skyr
Kev Tip
Pull it when the center just sets.
Mug cakes dry out fast. Stop microwaving once the center is set but still soft.
Make It Fit Your Macros
Lower calorie: use 2 tbsp nut butter instead of 3 and add a splash of almond milk.
Higher protein: top with Greek yogurt, skyr, or protein icing.
Lower sugar: use sugar-free maple syrup and keep toppings light.
Higher protein: top with Greek yogurt, skyr, or protein icing.
Lower sugar: use sugar-free maple syrup and keep toppings light.
Texture Notes
Best eaten fresh. Mug cakes are not ideal for meal prep because they firm up as they sit.
Instructions
- 1In a small bowl or mug, whisk egg, nut butter, and sugar-free syrup until smooth.
- 2Stir in oat flour, baking powder, and salt until just combined.
- 3Microwave for 1–3 minutes, checking early. The center should just set.
- 4Let cool slightly before topping.
- 5Top with cinnamon, whipped cream, Greek yogurt, or protein icing if desired.
Dessert Notes
This is a richer mug cake.
Nut butter makes it satisfying and flavorful, but also calorie-dense. Keep it as a planned dessert or snack.
Best texture move.
Microwave in short bursts after the first minute. Every microwave is different, and 20 extra seconds can take it from soft to dry.
