Ingredients
Scale
- 1/2 cup low-fat cottage cheese (blended until smooth)
- 1 scoop (approx. 30g) whey or casein protein powder (Chocolate or Vanilla)
- 1 large egg white
- 1 tablespoon unsweetened cocoa powder (optional for chocolate version)
- 1/2 teaspoon baking powder
- 1 teaspoon stevia or preferred granulated sweetener
- 1 tablespoon sugar-free chocolate chips (optional)
- A splash of almond milk (if needed for consistency)
Instructions
- Place the cottage cheese into a small blender or food processor. Blend until the texture is completely smooth and creamy, removing all lumps. In a microwave-safe mug or small ramekin, combine the smooth cottage cheese, egg white, protein powder, cocoa powder, sweetener, and baking powder. Stir vigorously with a fork or mini whisk until the batter is smooth. If the mixture is too thick to stir, add a tiny splash of almond milk until it reaches a thick cake-batter consistency.
- Fold in your sugar-free chocolate chips if you are using them. Place the mug in the center of the microwave. Cook on high power for 60 to 90 seconds. Keep a close eye on the cake; it will rise significantly and then settle. The cake is done when the top looks set but still slightly tacky to the touch. Do not overcook, or the protein powder will make the cake tough.
- Remove the mug carefully from the microwave as it will be hot. Let the cake rest for 1 minute to allow the steam to finish setting the center. Top with a dollop of Greek yogurt, a few fresh berries, or a drizzle of peanut butter. Enjoy your high-protein masterpiece directly from the mug while it is still warm.
- Cook Time: 3 minutes 30 seconds