Bright, fluffy, and just the right amount of tangy—this 2-minute lemon ricotta cottage cheese mug cake is your new favorite protein-packed treat. Whether you’re craving dessert or a cozy afternoon snack, this sunshine-in-a-mug is ready in no time.
Don’t miss a 2-Minute Lemon Ricotta Cottage Cheese Mug Cake recipe!
Why You’ll Love This Lemon Ricotta Cottage Cheese Mug Cake
You’re going to adore this single-serve cake because it’s:
- Ready in just 2 minutes in the microwave.
- Loaded with protein from both cottage cheese and ricotta.
- Naturally sweetened and gluten-free.
- Dreamy-soft and lemon-zesty—like cheesecake and lemon bars had a baby.
It’s ideal when you want a healthy dessert without turning on the oven. Plus, it tastes so good warm, fluffy, and slightly gooey in the center with a burst of fresh lemon zest.
This Lemon Ricotta Cottage Cheese Mug Cake smells like spring, feels like comfort, and satisfies with every spoonful.
You’ll need:
- Measuring spoons
- A small mixing bowl
- A microwave-safe mug or ramekin
- A whisk or fork
Ingredients List
- ¼ cup (60 g) blended cottage cheese
- 2 tbsp (30 g) ricotta cheese
- 1 egg
- 2 tbsp (16 g) oat flour or almond flour
- 1 tbsp (15 ml) maple syrup or honey
- 1 tsp lemon zest
- ½ tsp baking powder
- Optional: extra lemon zest or powdered sugar for topping
Substitutions
- Swap oat flour for almond flour for a keto-friendly option.
- Use Greek yogurt in place of ricotta if needed.
- Add a drop of vanilla for extra dessert vibes.
Necessary Tools for Preparation
- A microwave-safe mug or small bowl (8-10 oz capacity)
- Whisk or fork
- Measuring spoons and cups
- Small zesting tool
Step-by-Step Instructions
- Blend or Whisk: In a small bowl, combine the blended cottage cheese, ricotta, and egg. Whisk until smooth.
- Add Dry Ingredients: Stir in oat flour (or almond flour), maple syrup (or honey), lemon zest, and baking powder.
- Microwave: Pour the batter into your greased mug and microwave for 1 minute and 30 seconds to 2 minutes, depending on your microwave strength. The cake should puff up and be set in the center.
- Cool and Top: Let it cool for 1 minute. Dust with powdered sugar or more zest if you like!
Pro Tip: Use a wide mug to help it rise evenly and avoid spillover.
Tips for Perfecting the 2-Minute Lemon Ricotta Cottage Cheese Mug Cake Recipe
- Don’t overmix! A gentle whisk keeps the cake fluffy.
- Microwaves vary—check after 90 seconds and add 10-second intervals as needed.
- Let it sit for a minute to firm up before diving in.
What to Serve With It
This little cake shines solo, but for extra indulgence:
- Add a dollop of whipped cream or Greek yogurt.
- Pair with berries or a few chocolate chips.
- Enjoy with herbal tea or iced matcha.
Storage Instructions
This is a single-serve recipe meant to be enjoyed fresh. But if you must, cover and refrigerate for up to 24 hours and reheat in the microwave for 20-30 seconds.
Freezing isn’t recommended due to the texture change of the dairy ingredients.
General Information
This lemon Ricotta Cottage Cheese Mug Cake recipe is high in protein, low in sugar (especially with almond flour and honey), and naturally gluten-free. It’s a lovely treat for anyone looking for quick, wholesome comfort food that still feels indulgent.
Great for:
- Protein desserts
- Low-sugar diets
- Spring brunch spreads
FAQ
Can I make this without eggs?
You can try using a flax egg, but the texture will be more dense.
Can I use all ricotta or all cottage cheese?
Yes! Just be sure to blend the cottage cheese smooth if using only that.
How do I know it’s done?
It should puff up and pull slightly away from the sides. The top will look firm but moist.
Can I double the recipe?
Absolutely, just use a larger bowl or ramekin and microwave in 30-second bursts until cooked through.
Conclusion
This 2-minute lemon ricotta cottage cheese mug cake is a protein-packed hug in a mug. Light, bright, and beautifully satisfying—it’s the perfect balance of tangy and sweet. Give it a try, and don’t forget to share your creation with us on Pinterest!
Looking for more quick and protein-rich recipes? Try:
Best Coconut Pineapple Banana Bread – Moist & Easy (10-Min Prep!)
Irresistible Blueberry Cottage Cheese Breakfast Bake
Carrot Raisin Oatmeal Yogurt Cake – 5-Minute Prep for a Healthy Treat!
2-Minute Lemon Ricotta Cottage Cheese Mug Cake
- Total Time: 4 minutes
- Yield: 1 mug cake 1x
- Diet: Gluten Free
Description
Bright, fluffy, and packed with protein, this 2-minute lemon ricotta cottage cheese mug cake is the perfect tangy treat to satisfy your sweet tooth fast!
Ingredients
¼ cup (60 g) blended cottage cheese
2 tbsp (30 g) ricotta cheese
1 egg
2 tbsp (16 g) oat flour or almond flour
1 tbsp (15 ml) maple syrup or honey
1 tsp lemon zest
½ tsp baking powder
Optional: extra lemon zest or powdered sugar for topping
Instructions
-
In a small mixing bowl, whisk together the cottage cheese, ricotta, and egg until smooth.
-
Add oat flour (or almond flour), maple syrup, lemon zest, and baking powder. Stir until well combined.
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Pour the mixture into a microwave-safe mug (at least 8 oz capacity) that’s been lightly greased.
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Microwave on high for 90 seconds to 2 minutes, or until the cake is puffed and set.
-
Let cool slightly, then top with optional lemon zest or powdered sugar before serving.
Notes
-
To make this even more lemony, add a drop of lemon extract.
-
Want it sweeter? Drizzle with extra honey or a spoonful of Greek yogurt on top.
-
For a dairy-free version, try using plant-based ricotta and cottage cheese substitutes.
-
Microwave times may vary by wattage—start with 90 seconds and check doneness.
- Prep Time: 2
- Cook Time: 2
- Category: Dessert
- Method: Microwave
- Cuisine: American
