Ingredients
Scale
- 1/4 cup full-fat cottage cheese
- 2 tbsp pumpkin purée (100% pure, not pie filling)
- 1 large egg
- 2 tbsp blanched almond flour
- 1 tbsp maple syrup (or honey)
- 1 tsp pumpkin pie spice (or mix cinnamon, ginger, nutmeg, cloves)
- 1/4 tsp baking powder
- 1 tbsp softened full-fat cream cheese
- 1 tsp powdered sweetener or maple syrup
Instructions
- Blot the pumpkin purée with paper towels to remove excess moisture.
- Blend pumpkin, cottage cheese, egg, almond flour, maple syrup, pumpkin pie spice, and baking powder until smooth.
- Mix cream cheese and sweetener in a separate bowl until smooth.
- Pour batter into a greased mug and add dollops of cream cheese mixture on top.
- Swirl with a toothpick or knife.
- Microwave on high for 90 seconds to 2 minutes until set but moist.
- Let cool for 1-2 minutes before eating.
Notes
- Use full-fat cottage cheese and cream cheese for best texture.
- Adjust sweetness to taste.
- Do not overmix the swirl.
- Let the cake cool slightly to avoid burns.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 195mg