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
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In a small mixing bowl, whisk together the cottage cheese, ricotta, and egg until smooth.
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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.
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Let cool slightly, then top with optional lemon zest or powdered sugar before serving.
Notes
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To make this even more lemony, add a drop of lemon extract.
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Want it sweeter? Drizzle with extra honey or a spoonful of Greek yogurt on top.
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For a dairy-free version, try using plant-based ricotta and cottage cheese substitutes.
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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