Ingredients
Scale
Mug Cake
- ½ cup cottage cheese
- 1 large egg
- 2 tablespoons allulose
- ¼ cup finely ground almond flour
- 1 tablespoon unsweetened vanilla protein powder
- 2 tablespoons pure pumpkin puree
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch of fine salt
Pumpkin Spice Swirl
- 1 tablespoon unsalted butter, softened but not melted
- 1 tablespoon allulose
- ½ teaspoon pumpkin pie spice
Cream Cheese Topping
- 1 tablespoon cream cheese, softened
- 1 tablespoon powdered allulose
- ½ teaspoon vanilla extract
- 1 teaspoon unsweetened almond milk, plus a few drops if needed
Instructions
- Lightly grease the inside of a microwave-safe 10–12 oz mug or small ramekin. Choose a mug with enough room for the batter to rise.
- Add cottage cheese, egg, allulose, almond flour, protein powder, pumpkin puree, baking powder, vanilla extract, pumpkin pie spice, and salt to a small blender.
- Blend until completely smooth. No visible cottage cheese curds should remain.
- Pour half of the pumpkin batter into the prepared mug.
- In a small bowl, stir the softened butter, allulose, and pumpkin pie spice into a soft paste. Do not melt the butter.
- Spoon half of the pumpkin spice mixture over the batter.
- Add the remaining batter. Dot the remaining spice mixture over the surface.
- Run a toothpick through the batter two or three times to create a loose swirl. Do not completely mix the layers together.
- Microwave on high for 75 seconds. Check the center. It should look set but remain moist. If the batter is still visibly wet, microwave in 10-second intervals until just set. Total cooking time will usually be 75–90 seconds, depending on the microwave.
- Let the mug cake cool for 5 minutes. The residual heat will continue setting the center.
- Meanwhile, whisk softened cream cheese, powdered allulose, vanilla, and almond milk until smooth and thick. Add only a few extra drops of almond milk if necessary.
- Spread the cream cheese topping generously over the warm—not piping hot—cake. Make soft swirls with the back of a teaspoon.
- Finish with a very light dusting of pumpkin pie spice or cinnamon and serve immediately.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Finely ground almond flour gives a softer texture than coarse almond meal.
- Blend the cottage cheese thoroughly for the smooth cheesecake-like texture.
- Use softened butter for the swirl. Melted butter can disappear into the batter.
- Microwave wattage varies. Begin checking at 75 seconds rather than automatically cooking for the full 90 seconds.
- Do not cook until the surface becomes dry. Overcooking can produce a firm or rubbery cake.
- Allow the cake to rest for the full 5 minutes before frosting.
- Use powdered allulose in the topping for a smoother texture.
- The finished recipe creates a soft cake base, not a traditional cheesecake crust.
- Optional crust: combine 1 tablespoon almond flour, 1 teaspoon butter, ½ teaspoon allulose, and a pinch of pumpkin pie spice. Press into the mug and microwave for 15–20 seconds before adding the batter. If you use this variation, cooking time and nutrition will change slightly.
- Because protein powders absorb liquid differently, the final texture can vary by brand.
- The mug will become hot in the microwave. Handle it carefully.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American-inspired