Ingredients:

  • 25g Vanilla Whey or Casein protein powder blend
  • 1 tbsp (7g) Coconut Flour
  • 2 tbsp (30g) Small Curd Cottage Cheese
  • 3 tbsp (45ml) Egg Whites
  • 1 tbsp (15ml) fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 0.25 tsp Baking Powder
  • 1 tsp granulated Stevia or Monk Fruit sweetener
  • 1 tbsp Unsweetened Almond Milk
  • 1 tbsp (15g) Non-fat plain Greek Yogurt
  • 0.5 tsp Lemon Juice (for glaze)
  • 1 tsp Powdered Monk Fruit (for glaze)

Instructions:

  1. Lightly spray a 12 oz microwave-safe mug or ramekin with non-stick cooking spray.
  2. Blend the cottage cheese with the egg whites until completely smooth using a small blender or mash vigorously with a fork.
  3. In the mug, stir together the blended cottage cheese mixture, 1 tablespoon lemon juice, lemon zest, and sweetener.
  4. Sift in the protein powder, coconut flour, and baking powder. Whisk until just combined. If the batter is too thick, add almond milk 1 teaspoon at a time until a slow-pour consistency is reached.
  5. Microwave on high for 60 seconds. If the center is still wet, continue in 15-second intervals until the top is set but slightly tacky.
  6. Allow the cake to rest inside the microwave for 2 minutes to allow residual steam to finish cooking the center.
  7. Stir the Greek yogurt, 0.5 tsp lemon juice, and powdered sweetener together, then drizzle over the warm cake before serving.