Ingredients
Scale
- 1/2 cup low-fat cottage cheese (blended for smoothness)
- 1 scoop (approx. 30g) of your favorite protein powder (Vanilla or Chocolate work best)
- 1 large egg
- Optional: A splash of almond milk or a pinch of baking powder for extra fluffiness
Instructions
- Start by blending your cottage cheese until it reaches a completely smooth consistency. You can use a small food processor or a personal blender for this. Once smooth, transfer the cottage cheese into a microwave-safe mug. Add the protein powder and the egg directly into the mug. Stir the mixture vigorously with a fork or a mini whisk until the batter is uniform and no dry clumps of protein powder remain.
- Place the mug in the microwave. Cook on high power for 90 seconds to 2 minutes. Keep a close eye on the cake during the last 30 seconds; it will rise significantly and then settle. The center should look slightly set but not dry. Microwave strengths vary, so start with 90 seconds and add 15-second increments if the batter still looks liquid on top.
- Remove the mug carefully as it will be hot. Let the cake rest for 1 minute to allow the steam to finish the cooking process. You can eat it directly out of the mug or run a knife around the edges and flip it onto a plate. Top with a few fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free syrup for the perfect finishing touch.
- Cook Time: 4 minutes