The best low calorie cinnamon roll mug cake
This low calorie cinnamon roll mug cake is an absolute game changer. It tastes exactly like a cinnamon roll, but can be made in under 1 minute! This mug cake is moist, super soft and delicious. The best part is, it is only 170 calories. AND THAT’S INCLUDING ICING!!
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Mug cakes are one of the easiest and quickest recipes to satisfy cravings. Whether you’re craving an indulgent chocolate mug cake or a sweet and light funfetti mug cake, there are endless possibilities of mug cake recipes! They are particularly great for weight loss because you can easily make them low calorie and they are super satisfying!
One thing I always did whilst being in a calorie deficit was try to find ways to make mug cakes lower in calories whilst still being delicious. I am a massive believer in never cutting anything out and honoring your cravings. And in all honesty, I don’t think I would have been as successful in my weight loss without this mindset. What I’ve noticed about low calorie cakes and bakes in general, is that decreased calories usually mean there will be a compromise in taste or texture. My mission is to make low calorie goods that still taste delicious and don’t feel like eating a pile of bricks!
This mug cake recipe is truly incredible! It is so delicious you would never know it is so low in calories. It is bound to satisfy any sweet craving you have! Plus, this mug cake is easily made vegan and gluten-free so no one has to miss out!
Low calorie cinnamon roll mug cake
This mug cake seriously tastes exactly like a cinnamon roll but its so much easier to make than actual cinnamon rolls. Plus, it’s a single serve recipe making it perfect for a calorie deficit. You can satisfy your sweet tooth without the added temptation of going back for more!
Why you’ll love this recipe:
- It’s a single serve recipe.
- Easy to make and requires very minimal effort.
- Made with Stevia so there are no added sugars!
- Super low in calories.
- Ready in under 1 minute!
- This mug cake is moist, soft and tastes exactly like a cinnamon roll.
- It’s made with simple everyday ingredients and is egg free and can easily be made gluten free and vegan!
- The BEST cinnamon roll mug cake ever!
What you will need
You only need 4 kitchen tools to make this delicious low calorie cinnamon roll mug cake:
- Your favorite microwaveable mug or a small ramekin
- A fork or small whisk
- A small bowl
- A set of measuring spoons
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make this low calorie cinnamon roll mug cake you will need:
- All-purpose flour – This recipe calls for good ‘ol plain/all-purpose flour. You can opt for gluten-free or oats flour for a gluten-free version.
- Ground cinnamon – You can’t have a cinnamon roll mug cake without the cinnamon!
- Stevia – Any 0 calorie granulated sweetener will work but stevia is my personal favorite for cakes.
- Baking powder – Baking powder helps this mug cake rise and gives it a lovely soft, fluffy texture.
- Unsweetened almond milk – A little milk is required for this recipe and I went with unsweetened almond milk. It has the lowest amount of calories making it perfect for low calorie recipes. Any milk will work here but the calories may be a little higher depending on which milk you use.
- Philadelphia lightest – Philadelphia lightest cream cheese is super low in calories and has a mild taste which makes it perfect as a base for low calorie frosting. For a vegan alternative, try low fat vegan cream cheese.
- 0 Calorie Icing sugar – To keep this mug cake completely sugar free, I opted for 0 calorie icing sugar. You can substitute with regular icing sugar which will only add around 30 calories.
How to make this low calorie cinnamon roll mug cake
The beauty of this recipe is that you can prep, microwave and enjoy all in the same dish!
- In a microwaveable mug or ramekin, mix together the dry ingredients.
- Add in the wet ingredients and mix until smooth.
- Microwave for 45-60 seconds or until a toothpick inserted into the center comes out clean.
- Whilst the mug cake cools, make the frosting by mixing the cream cheese and icing sugar until smooth.
- Top the mug cake with the frosting, serve immediately and enjoy!
Top tips for the best mug cake
Don’t over mix – Over-mixing the ingredients will lead to a dry mug cake. To avoid this, mix gently a few times until everything is well combined.
Keep an eye on the microwave – I like to microwave mug cakes in 10-15 seconds spurts. This makes it easier to avoid over-cooking as this can also lead to a dry mug cake!
more low calorie mug cakes…
170 calorie cinnamon roll mug cake
Ingredients
- 4 tbsp (30g) all-purpose (plain) flour
- 1 tbsp Stevia
- 1 tsp ground cinnamon
- ½ tsp baking powder
- 4 tbsp (60ml) unsweetened almond milk
- ½ tsp oil
Cream cheese frosting:
- 2 tbsp (30g) Philadelphia lightest
- 1 tbsp 0 calorie icing sugar
Instructions
- In a mug or small ramekin, combine the flour, Stevia, cinnamon and baking powder. Add in the oil and milk and mix until smooth and lump-free.
- Microwave on high for 45-60s, or until a toothpick inserted into the center comes out clean. Set aside to cool.
- In a small bowl, whisk together the cream cheese and icing sugar until smooth.
- Top the mug cake with the icing and sprinkle with a dash of ground cinnamon. Serve immediately and enjoy!
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Nutrition
I tried it recently and it was very good. I dont have a microwave so I baked it at 200 celsius for 30 minutes. Just a tip for anyone who wants to make this recipe gluten free, every gf all purpose flour (or flours in general) is different than the other. Some may absorb liquid more than others. My first try I did exactly as the recipe said. I used Doves farm gf plain white flour and 60 ml of milk. The mixture ended up like water because that flour apparently absorbs liquid like crazy. The second try, I first added 1/4 tsp of xanthan gum (a staple for gf baking because its a binder and acts similarly to gluten which is what gives baked goods elasticity and structure) to the dry ingredients and whisked them together so there are no clumps. Then I added milk little by little until the mixture resembled the one shown in the recipe.
Hi Anita, glad to hear yo enjoyed this recipe! Also, thank you for providing insight into baking with gf flour, I think I might need to add a gf flour version of my recipes to the testing stage. I didn’t know it created such a big difference to baked goods!