Description
A quick and indulgent cinnamon roll mug cake made with cottage cheese and almond flour, ready in under two minutes.
Ingredients
- 1/4 cup cottage cheese (full-fat for best creaminess)
- 1 large egg
- 2 tbsp almond flour (or oat flour)
- 1 tbsp maple syrup (or honey) + 1 tsp extra for the center
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon + 1/4 tsp for the center
- 1/4 tsp baking powder
- Pinch of salt
- 1 tbsp Greek yogurt (or cream cheese) for topping
- Sweetener to taste for the topping (e.g., extra maple syrup)
Instructions
- Lightly spray or oil a microwave-safe mug (roughly 12–16 oz) to prevent sticking.
- In the mug, add cottage cheese and the egg. Mash and stir until mostly smooth.
- Add almond flour, maple syrup, vanilla, cinnamon, baking powder, and salt. Stir until you have a uniform batter.
- In a small bowl, mix 1 tsp maple syrup with 1/4 tsp cinnamon. Spoon this mixture into the center of the batter and swirl gently.
- Microwave on high for 60 seconds; check doneness. Continue microwaving in 10–15 second increments up to 90 seconds if needed.
- Mix 1 tbsp Greek yogurt (or cream cheese) with sweetener to taste and spoon over the mug cake. Serve immediately.
Notes
For a lighter texture, use sifted almond flour. For a dairy-free option, replace cottage cheese with thick dairy-free yogurt and use a flax egg.