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Sugar-Free Pumpkin Cinnamon Cottage Cheese Mug Cake

  • Author: chef Jennifer
  • Total Time: 21-25 minutes
  • Yield: 1 mug cake 1x

Description

This Sugar-Free Pumpkin Cinnamon Cottage Cheese Mug Cake is a soft, moist, high-protein single-serving treat made with creamy cottage cheese, pumpkin puree, almond flour, whey protein, allulose, and warm cinnamon. It has a light, tender crumb and cozy pumpkin-spice flavor without regular sugar. Ready in under 20 minutes, it makes an easy high-protein breakfast, snack, or comforting fall dessert.

Ingredients

Scale
  • 1/4 cup low-fat cottage cheese
  • 1 1/2 tbsp 100% pumpkin puree
  • 1 large egg white, room temperature
  • 1 tbsp finely ground almond flour
  • 1 tbsp unflavored whey protein isolate
  • 1 1/2 tbsp allulose
  • 1/2 tsp ground cinnamon, divided
  • 1/4 tsp baking powder

 

  • 1 tsp unsalted butter, melted

Instructions

  • Preheat the oven or air fryer to 350°F (175°C).
  • Lightly grease a 10- to 12-ounce oven-safe ceramic mug and set aside.
  • Add the cottage cheese, pumpkin puree, allulose, and melted butter to a blender. Blend until completely smooth and creamy.
  • Transfer the blended mixture to a small bowl. Stir in the almond flour, whey protein isolate, baking powder, and half of the cinnamon.
  • In a separate clean bowl, beat the egg white until soft peaks form.
  • Gently fold the whipped egg white into the pumpkin mixture in two additions, taking care not to deflate the egg white.
  • Spoon the batter into the prepared mug, filling it no more than two-thirds full.
  • Sprinkle the remaining cinnamon over the top.
  • Bake for 16 to 20 minutes, or until the mug cake is puffed, lightly golden, and just set in the center. For an air fryer, begin checking at 12 to 14 minutes.
  • Let the mug cake rest for 3 minutes before serving.

 

  • Serve warm with optional sugar-free whipped topping, Greek yogurt, chopped pecans, or a drizzle of sugar-free maple-style syrup.

Notes

  • Blend the cottage cheese completely smooth for the best cake-like texture.
  • Fold the whipped egg white gently to keep the mug cake light and airy.
  • Avoid overbaking because whey protein can make the cake dry.
  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Make sure the mug is oven-safe and leave room for the cake to rise.
  • For extra fall flavor, add a pinch of nutmeg, ginger, or pumpkin spice.
  • Add 1 tablespoon chopped pecans for crunch, or 1 tablespoon sugar-free chocolate chips for a chocolate-pumpkin variation.
  • For extra warmth, add 1/4 teaspoon vanilla extract.
  • Leftovers can be covered and refrigerated for up to 1 day. Reheat gently for 10-15 seconds before serving.
  • The cooked mug cake can also be frozen for up to 1 month; thaw in the refrigerator and reheat gently.
  • Prep Time: 5 minutes
  • Cook Time: 16-20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 170
  • Fat: 8g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 17g

Keywords: Sugar-Free Pumpkin Cinnamon Cottage Cheese Mug Cake

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Find it online: https://masterlyrecipes.com/sugar-free-pumpkin-cinnamon-cottage-cheese-mug-cake/