Ingredients
Scale
- 1/4 cup full-fat cottage cheese
- 1 large egg
- 2 tbsp almond flour
- 1.5 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 cup frozen blueberries
Instructions
- In a large, microwave-safe mug, whisk the cottage cheese and egg until smooth.
- Stir in the almond flour, maple syrup, vanilla, and baking powder until well combined.
- Toss the frozen blueberries with a pinch of almond flour to coat them. Gently fold into the batter.
- Microwave on high for 75-90 seconds, or until puffed and set. Watch to avoid overflow.
Notes
- Use full-fat cottage cheese for the best texture.
- Adjust microwave time based on your appliance’s power.
- Serve warm for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Breakfast
- Method: Microwave
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg