Strawberry Cottage Cheese Mug Cake – High Protein Low Carb (Edit recipe)

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This strawberry cottage cheese mug cake is a high protein, low carb, single-serve microwave dessert with a cream cheese and strawberry center that sinks naturally into the batter as it cooks. This microwave cheesecake mug cake is great when you want something high protein, low carb, and ready in five minutes – no oven to preheat, no batch to finish, no leftovers.

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Original Recipe

PREP TIME

2 minutes

COOK TIME

3 minutes

INGREDIENTS

9

Serves: 1

Ingredients

3 Tbsp Cottage Cheese
1 Eggs
1 Tbsp Butter, Unsalted
2 Tbsp Almond Flour - Hearthy Foods
1 Tbsp Confectioners Sugar, Powdered - Swerve
.5 tsp Pure Vanilla Extract
.5 tsp Grain-Free Baking Powder - Otto's Naturals
3 Tbsp Strawberries
1 Tbsp Cream Cheese, Full Fat

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the cottage cheese, egg, and vanilla extract to a blender. Blend until completely smooth. The batter should look pale and creamy with no white curds visible.
Add the melted butter, almond flour, Swerve, and baking powder. Blend again until the batter is fully combined and pourable.
Fold 2 teaspoons of chopped strawberries gently into the batter. Do not blend – just stir through with a spoon.
Grease a microwave-safe mug with cooking spray or a small amount of butter.
Pour the batter into the mug. It should fill roughly a third of the way up. Leave room for it to rise.
In a small bowl, mix the cream cheese with the remaining 1 teaspoon of chopped strawberries until roughly combined. A few streaks of cream cheese are fine.
Spoon the mixture on top of the batter. Do not fold or press it down. It sinks to the right depth on its own as it cooks.
Microwave on high for 3 minutes. The edges will look set and slightly pulled in before the center does. That is normal.
Rest for 1 minute before eating. The center firms up slightly as it sits.

Notes

Store: Cover and refrigerate for up to 1 day. Reheat in 30-second intervals.
Oven method: Grease a ramekin, same batter, same topping. Bake at 350F (175C) for 12 minutes.
Air fryer method: Grease a ramekin, same batter, same topping. Cook at 320F (160C) for 10-12 minutes.
Serve with: Keto Vanilla Ice Cream or Strawberry Cottage Cheese Ice Cream, or a spoonful of whipped cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	287
Fat:	24 g
Carbohydrates:	10 g
Protein:	14 g
Cholesterol:	38 g
Sodium:	359 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.