Ingredients
Scale
Mug Cake
- ½ cup (about 113 g) cottage cheese
- 1 large egg
- 2 tablespoons allulose
- ¼ cup (about 28 g) finely ground blanched almond flour
- 1 tablespoon unsweetened vanilla protein powder
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 tablespoon fresh blueberries
- 1 pinch salt
Blueberry Swirl
- 1 tablespoon fresh blueberries
- 1 tablespoon allulose
- ½ teaspoon fresh lemon juice
Cream Cheese Topping
- 1 tablespoon (about 14 g) softened cream cheese
- 1 tablespoon powdered allulose
- ½ teaspoon vanilla extract
- 1 teaspoon unsweetened almond milk
Optional Garnish
- 3–5 fresh blueberries
- A little fresh lemon zest
Instructions
- Prepare the mug. Lightly grease a large microwave-safe mug or wide ramekin. A 16–20 oz container is recommended for the first test. Place it on a microwave-safe plate.
- Blend the batter. Combine cottage cheese, egg, allulose, almond flour, protein powder, baking powder, vanilla extract, and salt in a blender. Blend for 20–30 seconds until smooth.
- Check the consistency. The batter should be thick but pourable. If it is excessively thick, add unsweetened almond milk 1 teaspoon at a time.
- Add the blueberries. Gently fold 1 tablespoon of fresh blueberries into the batter. Pour into the prepared mug, leaving ample room for rising.
- Prepare the swirl. Mash 1 tablespoon of blueberries with 1 tablespoon of allulose and ½ teaspoon of lemon juice until slightly juicy.
- Swirl the cake. Spoon the blueberry mixture over the batter. Use a toothpick to create two or three gentle swirls.
- Microwave. Cook on high for approximately 75–90 seconds as an initial guide. Begin checking sooner with powerful microwaves. Continue in 10–15 second intervals if necessary. The center should reach 160°F (71°C) for egg safety.
- Cool. Carefully remove the hot mug and allow the cake to rest for 5 minutes.
- Make the topping. Whisk softened cream cheese, powdered allulose, vanilla extract, and almond milk until smooth and spreadable.
- Decorate. Spoon the cream cheese topping over the warm cake. Add 3–5 fresh blueberries.
- Serve. Enjoy immediately while the cake is warm and soft.
Notes
- Mug size: Use a large microwave-safe mug or ramekin. Do not fill it more than halfway to two-thirds full. Divide extra batter into a second container if needed.
- Microwave power: Cooking times vary with wattage, container shape, and batter depth.
- Food safety: Because the batter contains raw egg, verify that the center reaches 160°F (71°C).
- Texture: The cake should be tender and moist, not liquid or rubbery.
- Blueberries: Fresh blueberries work best for a clearly defined swirl. Frozen berries may release more liquid.
- Protein powder: Different brands absorb moisture differently.
- Sugar-free terminology: This recipe contains no added traditional sugar, but dairy and blueberries contain naturally occurring sugars.
- Optional crust: Mix 1 tablespoon toasted almond flour, 1 teaspoon melted butter, and ½ teaspoon powdered allulose for a soft cheesecake-style base. This is an optional variation, not part of the original recipe.
- Storage: Refrigerate leftovers promptly in a covered container. Best enjoyed fresh.
- Allergens: Contains egg, milk, and almonds. Protein powder may contain additional allergens.
- Testing status: Cooking time, container capacity, and final texture should be confirmed in a kitchen test before publication.
- Prep Time: 5 minutes
- Additional Time: 5 minutes cooling
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Microwave
- Cuisine: American-inspired