Ingredients
Scale
- For the Mug Cake:
- 1/4 cup full-fat cottage cheese
- 1 large egg
- 2 tbsp finely grated carrot, squeezed dry
- 2 tbsp almond flour
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- Pinch of nutmeg & ginger
- 1/4 tsp baking powder
- For the Frosting:
- 1 tbsp cream cheese, softened
- 1 tsp powdered sweetener (or maple syrup)
- 1/4 tsp vanilla extract
Instructions
- In a large, microwave-safe mug, whisk the cottage cheese and egg until as smooth as possible.
- Stir in the squeezed carrot, almond flour, maple syrup, spices, and baking powder until just combined.
- Microwave on high for 75-90 seconds, until puffed and set in the center.
- Let the cake cool for a minute. In a small bowl, mix the frosting ingredients. Place a dollop on top of the warm cake.
Notes
- Let the cake cool slightly before adding the frosting.
- Adjust sweetness to taste.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg