80g (¼ cup) cottage cheese, blended until smooth

1 large egg

15g (2 tbsp) almond flour

7g (1 tbsp) unsweetened coconut flakes

5 ml (1 tsp) almond extract

10g (2 tsp) monk fruit sweetener (or preferred sugar substitute)

Step 1: In a small bowl or directly in a large mug, blend the cottage cheese and egg until smooth.

Step 2: Add almond flour, coconut flakes, almond extract, and monk fruit sweetener. Mix well until fully combined.

Step 3: Microwave on high for about 90 seconds, or until the cake has risen and is set in the middle.

Step 4: Let cool slightly before enjoying. Optional: top with a few extra coconut flakes or a drizzle of sugar-free syrup.

Use a microwave-safe mug with room for rising.

Adjust sweetener amount to taste.

Perfect for a quick, cozy snack or light dessert.

Notes:

Make it dairy-free: Use thick coconut yogurt instead of cottage cheese.

Make it nut-free: Swap almond flour for oat flour (adjust texture).

Storage: Best eaten warm, but refrigerates well up to 2 days.