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Coconut Almond Mug Cake

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This coconut almond mug cake is a fluffy, protein-rich, gluten-free dessert that comes together in under 5 minutes. Naturally sweetened with monk fruit and flavored with almond and coconut, it’s the perfect quick treat for a cozy night in—no oven required.

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

Instructions

  1. Blend the cottage cheese until smooth.
  2. In a microwave-safe mug or ramekin, mix the blended cottage cheese with the egg.
  3. Stir in almond flour, coconut flakes, almond extract, and monk fruit sweetener until well combined.
  4. Microwave on high for 90 seconds to 2 minutes, until the cake is set and slightly springy on top.
  5. Let cool for 1–2 minutes before serving. Optional: top with extra coconut or Greek yogurt.

Notes

  • For a rustic texture, skip blending the cottage cheese.
  • Swap almond extract with vanilla or add cinnamon for variation.
  • Optional add-ins: sugar-free chocolate chips or crushed almonds.
  • Can be stored in the fridge for 1 day and reheated for 15–20 seconds.

Nutrition

Find it online: https://cookedbymaya.com/coconut-almond-mug-cake/