Description
A quick, warm, high-protein mug cake made with creamy cottage cheese, almond flour, vanilla, and unsweetened shredded coconut. This sugar-free single-serve dessert has a soft, fluffy texture and gentle tropical flavor, and it comes together in just minutes in the microwave.
Ingredients
Scale
- 1/4 cup cottage cheese
- 1 large egg
- 2 tbsp almond flour
- 1 tbsp unsweetened shredded coconut
- 1 tbsp granulated sugar-free sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Optional Toppings:
- Sugar-free whipped cream
- Unsweetened shredded coconut
- Powdered sugar-free sweetener
- Fresh berries
Instructions
- Add the cottage cheese and egg to a blender or small food processor.
- Blend until completely smooth and creamy, with no visible cottage cheese curds.
- Transfer the blended mixture to a large microwave-safe mug.
- Add the almond flour, shredded coconut, sugar-free sweetener, vanilla extract, baking powder, and salt.
- Stir until the batter is thick, smooth, and fully combined. Scrape the bottom and sides of the mug to make sure no dry ingredients remain.
- Microwave on high for 60 seconds.
- Check the cake. If the center is not quite set, microwave in additional 10- to 15-second intervals until just cooked through. Avoid overcooking.
- Let the mug cake rest for 1 minute so the center can finish setting.
- Top with sugar-free whipped cream, shredded coconut, powdered sugar-free sweetener, or fresh berries, if desired. Serve warm.
Notes
- Blend the cottage cheese and egg completely smooth for the best texture.
- Use a large microwave-safe mug to give the cake room to rise and prevent overflow.
- Microwave cooking times vary, so start with 60 seconds and use short 10- to 15-second intervals as needed.
- Let the cake rest for 1 minute after microwaving for a softer, more tender texture.
- For extra coconut flavor, toast the shredded coconut before using it as a topping.
- Add a pinch of cinnamon for a warmer flavor or lemon zest for a brighter tropical twist.
- Stir in a few sugar-free chocolate chips for a coconut-chocolate version.
- Fresh blueberries or raspberries can be folded into the batter for a berry variation.
- Coconut flour should not be substituted directly for almond flour because it absorbs considerably more liquid.
- Nutrition is approximate and will vary depending on the brands of cottage cheese, almond flour, coconut, sweetener, and toppings used.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 per serving
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 16g
Keywords: Sugar-Free Vanilla Coconut Cottage Cheese Mug Cake