Ingredients
Scale
- 1/2 cup low-fat or full-fat cottage cheese (blended until smooth)
- 1 scoop (approx. 30g) chocolate or vanilla whey/casein protein powder blend
- 1 large egg (or 3 tbsp egg whites for lower fat)
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tbsp granulated monk fruit or stevia sweetener
- 1/2 tsp vanilla extract
- 1 tbsp sugar-free chocolate chips (optional)
Instructions
- Start by placing your cottage cheese into a small blender or food processor. Blend it until it is completely smooth and resembles a thick cream. This is the most important step to ensure your mug cake has a cake-like texture rather than containing visible curds. Once smooth, pour the creamed cottage cheese into a large, microwave-safe mug or small ramekin.
- Add the egg, vanilla extract, and your chosen sweetener to the mug with the cottage cheese. Whisk these together with a fork until well combined. Next, fold in the protein powder, cocoa powder, and baking powder. Stir gently until the batter is smooth and no clumps of powder remain. If the batter seems too thick, you can add a teaspoon of almond milk, but usually, the moisture from the cottage cheese is sufficient.
- Place the mug in the microwave and cook on high for 90 seconds to 2 minutes. Keep a close eye on it; the cake will rise significantly. It is done when the edges are set but the center still looks slightly soft—this prevents it from becoming rubbery. Remove the mug carefully as it will be hot. Let it sit for 1 to 2 minutes to finish “setting” through residual heat. Top with sugar-free chocolate chips or a dollop of Greek yogurt before serving.
- Cook Time: 7 minutes