Tiramisu Cottage Cheese Mug Cake – High Protein, Low Carb, No Protein Powder (Edit recipe)

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This tiramisu cottage cheese mug cake is a soft, single-serve high protein low carb dessert made with cottage cheese, egg, espresso powder, and cocoa. Ready in 5 minutes. When a tiramisu craving hits on a weeknight and making a full tray of anything sounds like too much work, this is what I make. I am the only one eating high protein low carb in my house, which means a single-serve high protein mug cake that actually delivers the tiramisu flavor is one I keep coming back to. It is a high protein mug cake that is keto-friendly, gluten-free, sugar-free, and diabetic-friendly.

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Original Recipe

PREP TIME

2 minutes

COOK TIME

3 minutes

INGREDIENTS

8

Serves: 1

Ingredients

.25 cup Cottage Cheese
1 Egg
.5 tsp Vanilla Extract - Primal Palate
2 Tbsp Dutch Processed Cocoa Powder
2 tsp Espresso Powder
1.5 Tbsp Confectioners Sugar, Powdered - Swerve
1 Tbsp Almond Flour
.5 tsp Grain-Free Baking Powder - Otto's Naturals

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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

Grease a ramekin or coffee mug generously with butter. Add a teaspoon of cocoa powder, tilt to coat the sides and bottom, then tap out any excess.
Add the cottage cheese, egg, and vanilla extract to a blender. Blend until completely smooth with no lumps.
Add the cocoa powder, instant espresso powder, almond flour, Swerve, and baking powder to the blender. Blend until just combined. The batter will look dark and fairly liquid - that is correct.
Pour the batter into the prepared ramekin or mug.
Microwave on high for 3 minutes. Do not pull it at 90 seconds - the batter is still wet inside and the cake is not done.
Let the cake rest in the ramekin for 1 minute before turning out or serving.
Dust with cocoa powder and serve immediately.

Notes

Store: airtight container, fridge, up to 1 day. Reheat 20 seconds in microwave.
Freeze: not recommended - texture does not hold after thawing.
Serve with: keto vanilla ice cream or whipped cream.
Oven method: preheat to 425°F (220°C), bake in a greased cocoa-dusted ramekin for 10-11 minutes, top should look set and feel slightly springy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	9 g
Carbohydrates:	11 g
Protein:	10 g
Cholesterol:	10 g
Sodium:	403 mg
Fiber:	5 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.