High-Protein Cottage Cheese Mug Cake
Cottage cheese blended into a fluffy mug cake — ready in 5 minutes
This high-protein cottage cheese mug cake blends cottage cheese with an egg, a little protein powder, and sugar-free sweetener, then microwaves until it rises fluffy, like the bowl. Finish with a light sugar-free syrup. Each serving has 22 g of protein and 4 g net carbs.
Low carb, sugar-free, and no flour.
Why you’ll love this mug cake
- 22g protein per serving
- 4g net carbs
- Cottage cheese
- Ready in about 5 minutes
- Fluffy
- One mug
Health notes
- Protein: Cottage cheese and a little protein powder.
- Low carb: No flour. Sugar-free sweetener only.
- Sugar-free: No added sugar.
- Keto-friendly: This serving stays around 4g net carbs if the syrup is sugar-free.
Key element — blend until smooth
Lumps stay if the cottage cheese is not blended. Blend until smooth so the cake rises fluffy, like the spoon.
Ingredients
Mug cake (1 serving)
- ½ cup low-fat cottage cheese
- 1 large egg
- 1 scoop (about 20–25g) vanilla or unflavored protein powder
- 1 Tbsp sugar-free sweetener
- ½ tsp baking powder
- ½ tsp vanilla extract, optional
- Sugar-free syrup, for the top, optional
Swaps
- Regular sugar or a sugar syrup: Not in the 4g number.
- Full-fat cottage cheese: Calories rise a little.
- No protein powder: Protein drops. The cake is denser.
- Almond flour instead of powder: Carbs may rise. Check the label.
Instructions
| 1 | Blend. Blend the cottage cheese, egg, protein powder, sweetener, baking powder, and vanilla until completely smooth. |
| 2 | Pour. Pour into a microwave-safe mug. Wipe the rim. |
| 3 | Microwave. Microwave on high for 60–90 seconds until the cake rises and a toothpick comes out clean. Let it sit 30 seconds. |
| 4 | Serve. Drizzle with a little sugar-free syrup if using, like the bowl. This makes 1 serving. |
Pro tips
- Blend until smooth. Lumps make a dense cake.
- Regular sugar or a sugar syrup is not in these numbers.
- Start with 60 seconds. Add more only if needed.
- Let it rest so the center sets.
- Macros are for one mug.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 180 |
| Protein | 22g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 4g |
| Sodium | 380mg |
Estimates based on low-fat cottage cheese, egg, protein powder, sugar-free sweetener, and a light sugar-free syrup if used. Regular sugar and a sugar syrup are not included.
Variations
No syrup
Skip it. Carbs drop a little.
Chocolate
Add 1 tsp cocoa powder. Flavor is richer.
Full-fat cottage cheese
Calories rise a little. Texture is richer.
No protein powder
Use an extra egg. Protein drops. The cake is denser.
Storage
| Method | Time | Notes |
|---|---|---|
| Best fresh | Right away | It is fluffiest when warm |
| Refrigerator | Up to 1 day | Cover once cool. Reheat 20 seconds |
| Freezer | Not ideal | Texture changes |
FAQ
Test your knowledge
5 quick questions about this cottage cheese mug cake
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the cake fluffy?
4. About how long does this take?
5. What is not in the 4g number?
