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High-Protein Fudgy Cottage Cheese Mug Cake

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A quick, easy, and surprisingly delicious high-protein mug cake made with cottage cheese, cocoa powder, and an egg. Ready in under 5 minutes, it’s a fudgy, brownie-like dessert that satisfies chocolate cravings without the guilt.

Ingredients

Scale
  • 1/4 cup cottage cheese (full-fat or low-fat)
  • 1 large egg
  • 2 tablespoons unsweetened cocoa powder
  • 1–2 tablespoons sweetener (honey, maple syrup, agave, or granulated sweetener like coconut sugar or monk fruit)
  • 1/2 teaspoon vanilla extract
  • a pinch of fine sea salt
  • optional: a handful of chocolate chips, 1 teaspoon peanut butter, or a few raspberries

Instructions

  1. In a small blender, combine the cottage cheese, egg, sweetener, and vanilla extract. Blend on high for 20-30 seconds until completely smooth and no curds remain. Scrape down the sides if needed.
  2. Pour the blended mixture into a 12-ounce microwave-safe mug. Add the cocoa powder and salt on top. Use a small whisk or fork to stir until no dry streaks remain, about 15-20 strokes. Do not overmix.
  3. If using optional mix-ins, gently fold them in now. Reserve a few chocolate chips to sprinkle on top if desired.
  4. Microwave on high for 60-90 seconds. Start checking at 60 seconds. The cake should be puffed up and set on top, but still slightly moist in the center. A toothpick inserted should come out with a few moist crumbs, not raw batter.
  5. Remove the mug carefully (it will be hot) and let the cake rest for 1-2 minutes. This allows the center to finish cooking from residual heat.
  6. Top with Greek yogurt, flaky salt, fresh berries, a drizzle of peanut butter, or a dusting of powdered sugar. Eat straight from the mug with a spoon.

Notes

Blend the cottage cheese and egg until completely smooth for the best texture. Watch the microwave closely as mug cakes go from perfect to overdone in about 10 seconds. Let the cake rest for 1-2 minutes before eating to allow the center to set. For a vegan version, replace the egg with a flax egg and use plant-based cottage cheese or silken tofu. For a keto version, use a sugar-free sweetener and replace maple syrup with liquid stevia or allulose syrup.

Nutrition

Keywords: high-protein mug cake, cottage cheese mug cake, fudgy mug cake, healthy chocolate dessert, quick dessert, microwave cake, protein dessert, low-carb dessert, gluten-free dessert

Find it online: https://siennaspoon.com/high-protein-fudgy-cottage-cheese-mug-cake-best-easy-recipe/