Ingredients:

  • 1 scoop (30g) Vanilla Whey protein powder
  • 1 tbsp (7g) Coconut flour
  • 0.5 tsp Baking powder
  • 1 tbsp Granulated monk fruit sweetener
  • 2 tbsp (30g) Low-fat cottage cheese, blended
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp Fresh lemon zest
  • 1 Large egg white
  • 1 tbsp Unsweetened almond milk

Instructions:

  1. In a 12 oz microwave-safe mug, whisk together the protein powder, coconut flour, baking powder, and monk fruit sweetener until no clumps remain.
  2. Add the blended cottage cheese, lemon juice, lemon zest, and egg white to the dry mixture.
  3. Stir until the batter is smooth. Gradually add almond milk until a thick but pourable consistency is reached.
  4. Microwave on high for 45 to 75 seconds. Stop when the cake has risen and the center is just set but still slightly moist.
  5. Let the mug cake rest inside the microwave for 1 minute to finish setting.
  6. Drizzle with optional monk fruit glaze and serve immediately.