Ingredients
Scale
- 1/2 cup Low-fat cottage cheese (blended until smooth)
- 1 scoop (approx 30g) Vanilla or Chocolate Whey/Casein blend protein powder
- 1 large Egg white
- 1 tablespoon Coconut flour
- 1 tablespoon Granulated monk fruit sweetener (or sweetener of choice)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Vanilla extract
- 1 tablespoon Sugar-free chocolate chips (optional)
- A splash of unsweetened almond milk (if batter is too thick)
Instructions
- Start by placing your cottage cheese into a small blender or food processor. Blend it until it is completely smooth and creamy with no visible curds. This is the most important step for achieving a “cake” texture rather than a “scrambled egg” texture. Transfer the smooth cottage cheese into a large, microwave-safe mug or a small ramekin.
- Add the egg white and vanilla extract to the blended cottage cheese and whisk with a fork. Slowly stir in the protein powder, coconut flour, sweetener, and baking powder. Mix thoroughly until the batter is smooth and no clumps of powder remain. If the batter seems extremely thick, add a tiny splash of almond milk until it reaches a thick but pourable consistency. Fold in your chocolate chips now if you are using them.
- Place the mug in the center of your microwave. Cook on high power for 90 seconds. Every microwave is different, so check the cake at the 90-second mark. The edges should be firm, but the center should still look slightly soft and moist. If it is still liquid, microwave in additional 15-second intervals. Do not overcook, as this will make the protein powder turn rubbery.
- Remove the mug carefully (it will be hot!) and let it sit for at least 1 to 2 minutes. This “resting time” allows the steam to finish cooking the center and helps the cake set into a perfect crumb. Top with extra berries, a smear of peanut butter, or a dollop of Greek yogurt before enjoying directly from the mug.
- Cook Time: 7 minutes