Cottage Cheese Mug Cake
A recipe for a cottage cheese mug cake that uses 334g of cottage cheese.
- Servings
- 4
Ingredients
- 334 g cottage cheese
- 2 eggs
- 120 g all purpose flour
- 3 tbsp monk fruit sweetener
- 1 tsp baking powder
- 1 tsp vanilla extract
- lemon zest or cinnamon
Steps
- Blend the cottage cheese until mostly smooth.
- Mix in the eggs.
- Add the flour, sweetener, and baking powder.
- Stir until just combined.
- The batter should be thick, like muffin batter. If it still seems runny, add another 1 to 2 tbsp flour.
- Do not put all of this in one mug.
- Divide into 4 microwave-safe cups or mugs, filling each no more than halfway.
- For your Siemens microwave: 600 W: 2 to 2½ minutes per mug 900 W: 1½ to 2 minutes per mug
- Let each mug rest for 2 minutes before checking. The center should look set and spring back lightly when touched.
- For a fluffier result Add: 1 extra egg, or ½ tsp baking soda plus 1 tsp lemon juice
- This recipe will give you something closer to a moist muffin cake rather than a cheesecake texture. If you tell me your Siemens model or which power settings you have available (90, 180, 360, 600, 900 W, etc.), I can give more precise cooking times.
