White Chocolate Lemon Cottage Cheese Mug Cake (Edit recipe)

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White chocolate lemon cottage cheese mug cake is a soft, moist mug cake for one or two, made with blended cottage cheese, melted white chocolate chips, fresh lemon juice, and a frozen cocoa butter cube that melts into the cake as it bakes. It is what I reach for when I want a high protein low carb lemon dessert that feels indulgent and still fits my macros. This is a high protein low carb dessert that is gluten free, sugar free, keto friendly, diabetic friendly, and blood sugar friendly. A lemon protein dessert closer to a treat than a macro compromise.

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Original Recipe

PREP TIME

7 minutes

COOK TIME

3 minutes

INGREDIENTS

9

Serves: 2

Ingredients

2 tsp Cocoa Butter
.333 cup Cottage Cheese
1 Egg
1 tsp Lemon Zest
1.5 tsp Lemon Juice
5 tsp Granular Sugar Substitute - Swerve
2 Tbsp Vanilla Whey Protein Powder
.25 tsp Grain-Free Baking Powder - Otto's Naturals
2 Tbsp Sugar-Free White Chocolate Chips

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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

Melt the cocoa butter in a small bowl. Stir in the lemon juice, lemon zest, and Swerve until dissolved. Divide between two ice cube molds and freeze for at least 2 hours until solid.
Blend the cottage cheese and egg in a blender until completely smooth.
Melt the Lily's white chocolate chips in short microwave bursts.
Add the melted chips, lemon zest, lemon juice, Swerve, whey protein powder, and baking powder to the blender. Blend until smooth.
Grease two microwave-safe ramekins or mugs and divide the batter between them.
Place one frozen cube into the middle of each ramekin.
Microwave each for 2.5 to 3 minutes.
Let rest for 1 minute before serving. Best eaten warm.

Notes

Store: Cover and refrigerate for up to 2 days. Reheat for 20 seconds in the microwave.
Serve with: A dusting of powdered Swerve, keto lemon curd, or a scoop of keto vanilla ice cream.
Oven method: Bake both ramekins at 450F (230C) for 12 to 15 minutes instead of microwaving.
Make ahead: The cube can be made and frozen up to a week in advance. Make a batch when you have cocoa butter open.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	15 g
Carbohydrates:	3 g
Protein:	15 g
Cholesterol:	19 g
Sodium:	232 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.