Go Back
–+ servings
Benjamin

Vanilla Coconut Cottage Cheese Mug Cake

A quick and easy high-protein mug cake that combines the creaminess of cottage cheese with the tropical flavor of coconut and vanilla. Perfect for a healthy breakfast or snack.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 mug cake
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Cottage Cheese Whole milk variety for the creamiest texture
  • 1 large Egg Pasture raised
  • 1 tsp Vanilla Extract High quality pure vanilla extract
  • 2 tbsp Coconut Flour For gluten-free and low-carb options
  • 2 tbsp Shredded Coconut Unsweetened and fine
  • 1 tbsp Sweetener Maple syrup or honey
  • 1/4 tsp Baking Powder Just a pinch for lift
  • Optional Toppings Chocolate chips or Ricotta Pistachio Honey

Equipment

  • Microwave
  • Mixing bowl
  • - Whisk

Method
 

Blend the Base
    Whisk the Dry
      Transfer
        The Cook
          The Rest

            Nutrition

            Calories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10g

            Notes

            This Vanilla Coconut Cottage Cheese Mug Cake is best enjoyed immediately while warm and fragrant. Store in the fridge for up to 24 hours. To reheat, microwave for 20 seconds to bring back the high-protein dessert softness. Do not freeze this recipe as the cottage cheese texture changes once thawed.
            Tried this recipe?Let us know how it was!
            QR Code linking back to recipe