Ingredients
Scale
- 1/4 cup cottage cheese
- 1 large egg
- 2 tbsp almond flour
- 1 tbsp maple syrup or honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
Instructions
- Mash the cottage cheese with a fork in a small bowl until the curds are mostly broken down. Blend it for a smoother texture if you prefer.
- Whisk in the egg, maple syrup, lemon juice, and vanilla extract until fully combined.
- Stir in the almond flour, lemon zest, and baking powder until you get a smooth, thick batter.
- Pour the batter into a greased, microwave-safe mug.
- Microwave on high for 75 to 90 seconds, watching it to make sure it does not overflow.
- Let it rest for 1 full minute before eating to allow it to cool slightly and finish setting.
Notes
- Blending the cottage cheese gives you a smoother, more cake-like texture.
- Do not skip the resting time after microwaving. It helps the cake set properly.
- Use fresh lemon juice and zest for the best flavor.
- Every microwave is different. Start at 75 seconds and add time in 10-second intervals if needed.
- You can swap maple syrup for honey with no change to the texture.
- Grease your mug well to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 195mg