Description
A quick, high-protein mug cake with a molten chocolate center. Ready in the microwave in just sixty seconds and completely sugar-free.
Ingredients
- ½ cup (113 g) cottage cheese
- 1 large egg
- 2 tbsp (12 g) unsweetened Dutch-process cocoa powder
- 1–2 tbsp monk-fruit sweetener (or 1 tbsp honey)
- 1 tbsp (16 g) natural peanut butter (optional)
- ¼ tsp vanilla extract
- 1 tbsp (10 g) sugar-free dark chocolate chips (optional)
- Pinch of salt
Instructions
- BLEND BASE: Combine cottage cheese and egg in a small blender. Blend 30–45 seconds until completely smooth and no curds remain.
- MIX: Pour mixture into a bowl. Whisk in cocoa powder, sweetener, vanilla, salt, and peanut butter until thick and uniform. Taste and adjust sweetness.
- MUG PREP: Lightly coat a 12-oz microwave-safe mug with nonstick spray. Pour batter into mug, then push chocolate chips into the center for the lava pocket.
- MICROWAVE: Cook on high 60–90 seconds. Check at 60 seconds; top should appear set but center still slightly wet.
- REST: Let the mug cake sit one minute. Carry-over cooking finishes the lava texture.
- SERVE: Enjoy straight from the mug while warm. Add whipped topping or berries if desired.
Notes
If batter is too thick, stir in 1 tbsp milk. Always check at 60 seconds to avoid overcooking. Resting is essential for the perfect lava center.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American