Name: Coconut Almond Mug Cake
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Cuisine: American
Ingredients: 80 g (1/4 cup) cottage cheese, blended; 1 large egg; 15 g (2 tbsp) almond flour; 7 g (1 tbsp) unsweetened coconut flakes; 5 ml (1 tsp) almond extract; 10 g (2 tsp) monk fruit sweetener

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This coconut almond mug cake is like a fluffy, bakery-style treat that I can make in just a few minutes. It’s light, warm, and perfectly scented with almond and coconut—like a mini pastry that doesn’t leave me feeling heavy or sluggish. I love whipping this up when I want a cozy dessert or a sweet snack without the sugar overload.

Why You’ll Love This Recipe

I like how fast and simple this mug cake is. With just a few pantry ingredients and a microwave, I can have a warm, cake-like dessert that feels indulgent but still fits into a balanced lifestyle. It’s gluten-free, high in protein thanks to the cottage cheese and egg, and sweetened naturally with monk fruit. Plus, the almond and coconut combo gives it a nostalgic, bakery-inspired flavor I keep craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

80 g (¼ cup) cottage cheese, blended
1 large egg
15 g (2 tbsp) almond flour
7 g (1 tbsp) unsweetened coconut flakes
5 ml (1 tsp) almond extract
10 g (2 tsp) monk fruit sweetener

Directions

I start by blending the cottage cheese until smooth, then mix it with the egg in a microwave-safe mug or ramekin.
I stir in the almond flour, coconut flakes, almond extract, and monk fruit sweetener until everything is well combined.
I microwave the mixture on high for about 90 seconds to 2 minutes, depending on my microwave’s power. I stop when the cake is set and slightly springy on top.
I let it cool for a minute or two before digging in—sometimes I top it with extra coconut or a dollop of Greek yogurt.

Servings and timing

This recipe makes 1 mug cake. It takes me about 2 minutes to prepare and 2 minutes to cook—ready in under 5 minutes from start to finish.

Variations

When I’m feeling creative, I switch things up by adding a few sugar-free chocolate chips or crushed almonds on top before microwaving. I’ve also swapped the almond extract for vanilla or added a pinch of cinnamon for a twist. If I want more texture, I leave the cottage cheese unblended—it gives a slightly more rustic feel.

Storage/Reheating

Since this is a single-serve recipe, I usually eat it right away. But if I make a couple in advance, I store them in the fridge for up to a day and reheat for about 15–20 seconds in the microwave. It’s best fresh, though, while still warm and fluffy.

FAQs

Can I use another sweetener instead of monk fruit?

Yes, I sometimes use stevia or erythritol in the same amount. The sweetness can vary, so I adjust to taste.

Do I need to blend the cottage cheese?

Blending gives a smoother texture, but when I’m short on time, I just mix it in as-is. It still works well.

Can I make this dairy-free?

To make it dairy-free, I use a thick dairy-free yogurt or a blended silken tofu in place of the cottage cheese.

What’s the best mug size for this cake?

I use an 8 to 10 oz mug to give the cake enough room to rise without overflowing.

Can I bake this in the oven?

Yes, I’ve baked it at 350°F (175°C) for about 12–15 minutes in a ramekin when I wanted a firmer texture.

Conclusion

This coconut almond mug cake is my go-to when I want something warm, fluffy, and sweet with barely any effort. It’s nourishing, quick, and has that almond-pastry charm I can’t get enough of. Whether it’s a weeknight treat or a mid-afternoon pick-me-up, this little cake hits the spot every time.