Quick, cozy, and packed with protein!
This Cottage Cheese Cinnamon Roll Mug Cake is the ultimate single-serve breakfast or snack — soft, sweet, and ready in just minutes. It’s like a warm cinnamon roll hug, without the long baking time or mess. High in protein and naturally sweetened, it’s a wholesome treat for busy mornings or late-night cravings.
🧾 Ingredients
- 60 g (about ¼ cup) cottage cheese
- 1 large egg
- 15 g (about 2 tablespoons) almond flour (or oat flour for nut-free)
- 15 ml (1 tablespoon) maple syrup or honey
- 2.5 ml (½ teaspoon) vanilla extract
- 2.5 g (½ teaspoon) ground cinnamon
Optional Topping (recommended):
- 1 tablespoon Greek yogurt or light cream cheese
- A drizzle of maple syrup
- A sprinkle of cinnamon
🍳 Instructions
-
Blend the batter:
In a small blender or bowl, combine cottage cheese, egg, almond flour, maple syrup, vanilla, and cinnamon. Blend or whisk until smooth and creamy. -
Pour and cook:
Pour the batter into a microwave-safe mug (lightly greased if needed).
Microwave on high for 60–90 seconds, or until the cake is just set in the center. (Cooking time may vary slightly depending on your microwave.) -
Cool slightly:
Let it rest for about a minute — this helps it firm up and develop that soft, fluffy texture. -
Top and serve:
Spread Greek yogurt or light cream cheese on top, drizzle with a touch of maple syrup, and dust with cinnamon. Enjoy warm!
💡 Tips & Variations
- For a gooier center: Reduce cook time by 10–15 seconds.
- For extra sweetness: Add a few chocolate chips or raisins before microwaving.
- Make it higher protein: Stir in 1 teaspoon vanilla protein powder or swap half the flour for protein powder.
- No microwave? Bake in a ramekin at 350°F (175°C) for about 12–14 minutes.
🧊 Storage
- Fridge: Keep leftovers in an airtight container for up to 2 days. Reheat for 15 seconds in the microwave.
- Meal prep tip: Mix dry ingredients ahead of time; just add wet ingredients when ready to cook.
❓ FAQs
Q: Can I use another flour?
A: Yes — oat flour, spelt flour, or all-purpose flour all work well here.
Q: Can I make it dairy-free?
A: Substitute cottage cheese with a dairy-free alternative like almond-based “ricotta” or blended silken tofu.
Q: What if I don’t like cottage cheese?
A: Don’t worry! Once blended, it becomes smooth and adds a rich, cheesecake-like flavor — you won’t even notice it’s there.
