33g Protein Cottage Cheese Mug Cake

Ingredients

• 0.5 cup cottage cheese (Preferably low-fat or 2% cottage cheese)
• 0.75 scoop vanilla protein powder (Approximately 22 g; whey or a suitable plant-based protein powder)
• 0.25 cup rolled oats (Blend into oat flour if desired)
• 1 egg (Large)
• 0.5 tsp baking powder
• sweetener (Add to taste; use maple syrup, honey, or a granulated zero-calorie sweetener)
• 0.5 tsp vanilla extract (Optional)
• berries (Optional topping, such as raspberries or blueberries)

Steps

1. 1

   Add the cottage cheese, egg, protein powder, rolled oats, baking powder, sweetener, and vanilla extract to a blender or food processor. Blend until smooth and evenly combined; the mixture should resemble a thick cake batter.

2. 2

   Lightly grease a microwave-safe mug or ramekin. Pour in the batter, leaving room for the cake to rise.

3. 3

   Microwave on high for about 90 seconds to 2 minutes, or until the center is set and the cake has risen. Microwave power varies, so cook in short additional bursts if needed and avoid overcooking, which can make the cake rubbery.

4. 4

   Let the mug cake stand for about 1 minute before eating; it will finish setting as it cools. Add berries or another preferred topping and serve warm.

Notes

The supplied source contained only a title and no visible ingredient list, transcript, or written instructions; quantities and method were reconstructed from the dish name and typical high-protein mug-cake formulas. Protein content will vary by cottage cheese and protein powder brand. Use a large mug or ramekin to prevent overflow.

Nutrition per serving

• breakfast
• snack
• dessert
• high-protein
• microwave
• single-serving
• quick
• vegetarian