A light, moist & gluten-free mug cake made with cottage cheese, coconut & almond flour—ready in under 2 minutes!

Scale

1/4 cup cottage cheese

1 egg

1 tbsp unsweetened shredded coconut

2 tbsp almond flour

1/2 tsp vanilla extract

1/2 tsp baking powder

1 tbsp maple syrup or sweetener

Pinch of salt

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1. Mash cottage cheese in a microwave‑safe mug until mostly smooth.

2. Whisk in egg until fully incorporated.

3. Add coconut, almond flour, baking powder, salt, vanilla, and maple syrup. Stir to form batter.

4. Sprinkle extra coconut on top.

5. Microwave on high for 60–75 seconds until just set. Cool briefly and enjoy!

Make it ahead by prepping dry and wet mix separately.

Use Greek yogurt instead of cottage cheese.

Add mix-ins like chocolate chips or cinnamon for variety.