The 5-Minute  Cottage Cheese Cinnamon Roll Mug  Cake is one of my favorite high-protein, low-carb desserts ever. I’m Emma Lowcarver, founder of GlutenFreeGateway.com, and this recipe was a total game-changer when I started craving something sweet, warm, and indulgent—but without blowing up my blood sugar. I missed cinnamon rolls. I wanted that soft center, the frosting, and the comfort… without gluten, excess carbs, or guilt. This mug  cake delivers all of that in just five minutes.

When you combine creamy cottage cheese, almond flour, and cinnamon, you get the perfect fluffy texture that mimics a classic cinnamon roll. The bonus? It’s all cooked in a mug—no mess, no waiting, no baking trays. This is your instant cinnamon roll fix, reimagined for a low-carb, gluten-free lifestyle that still feels indulgent.

Why I Love This Recipe

• Ready in just 5 minutes with zero prep
• Made with simple pantry staples
• High in protein from cottage cheese and egg
• Naturally gluten-free and keto-friendly
• Warm, fluffy, and comforting like a real cinnamon roll
• Sweet without refined sugar
• Great for breakfast, snack, or dessert
• Easily customizable with mix-ins or toppings

Key Ingredients

Cottage Cheese
Blended cottage cheese gives moisture, richness, and a protein boost. Once cooked, it’s undetectable in taste or texture—just like fluffy cake.

Almond Flour
A low-carb staple, almond flour provides structure and that tender crumb we love in a soft-baked cinnamon roll.

Egg
Helps hold everything together while adding even more protein.

Cinnamon
A must! It gives that signature roll flavor. Use Ceylon cinnamon for extra warmth.

Sweetener
Monk fruit, erythritol, or a mix—whatever low-carb option you like. You can even use vanilla protein powder in place of part of the flour for more protein and flavor.

Vanilla Extract
Adds depth and bakery-style aroma.

Baking Powder
Creates rise for a soft, cake-like texture.

Optional Topping – Cream Cheese Glaze
Mix cream cheese with a little powdered sweetener and almond milk for a drizzle that seals the deal.

Step-by-Step Instructions

Make the Batter

In a blender or small bowl, combine:

• 2 tablespoons cottage cheese
• 1 tablespoon almond flour
• 1 egg
• 1 tablespoon sweetener
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Blend until smooth or whisk well with a fork.

Microwave It

Spray a mug or ramekin lightly with oil. Pour in the batter. Microwave on high for 60–90 seconds until puffed and cooked through.

Glaze It

In a small bowl, mix:

• 1 tablespoon cream cheese
• 1 teaspoon powdered sweetener
• 1–2 teaspoons almond milk
• Dash of vanilla

Drizzle over warm cake and sprinkle with cinnamon if desired.

What You Must Know Before You Make It

Blending the batter makes the texture fluffier and removes any cottage cheese lumps. If you’re in a hurry, whisking by hand works too, but blending gives that bakery-style feel. Don’t overcook it—start with 60 seconds and check. Overmicrowaving can make it rubbery instead of soft and fluffy.

Use a mug that holds at least 10 oz to prevent overflow. This cake will rise and puff up quickly but settle down as it cools. For the glaze, microwave the cream cheese for 10 seconds to soften before mixing.

Storage & Reheating Tips

This mug cake is designed to be made fresh, but you can make two and save one for later. Store in the fridge for up to 2 days. Reheat in the microwave for 15–20 seconds.

The cream cheese glaze can be prepped in a batch and stored in a small jar in the fridge. Just stir before using again.

Ingredient Substitutions

No almond flour? Try coconut flour (but use only 1 tsp—it absorbs more liquid).
No cottage cheese? Use Greek yogurt, but it may be tangier.
Dairy-free? Swap in vegan cottage cheese or plain non-dairy yogurt.
Want more protein? Add 1 scoop of vanilla protein powder and reduce sweetener slightly.
Want it gooey? Under-microwave by 5–10 seconds for a more molten center.

Serving Suggestions

• Top with sugar-free maple syrup and crushed pecans
• Add a swirl of cinnamon and sweetener to the batter before cooking for a layered effect
• Make a double batch and split into ramekins for meal prep
• Enjoy with black coffee or iced matcha for a protein-rich snack

A Little Cultural Context

Mug cakes took over the internet because of their speed and ease—but most are loaded with sugar or flour. This version draws on the cinnamon roll tradition from Sweden (“kanelbullar”) while keeping the convenience of modern mug cakes. With a gluten-free twist and cottage cheese base, it blends comfort food with clean eating.

Pro Tips

• Blend for smoothest texture
• Use room-temp egg and cottage cheese to avoid gummy texture
• Don’t skip the cinnamon—it defines the flavor
• Add chopped walnuts or chopped apples for variation
• Let it cool 1–2 minutes for better bite and flavor

Frequently Asked Questions

Can I make this ahead of time?
Yes, mix the batter and keep it in the fridge for up to 24 hours. Microwave when ready.

Is it really like a cinnamon roll?
Texture-wise, it’s fluffier—like a cinnamon roll meets a cupcake. But the flavor nails it.

Can I make it in the oven?
Yes, bake at 350°F in a ramekin for 12–15 minutes.

What’s the carb count?
With almond flour and low-carb sweetener, it’s under 5g net carbs depending on your ingredients.