By After 2 years of trying to perfect this recipe, we finally have a protein mug cake made without protein powder!! It's so tender, light, and fluffy, but actually easy to make. Just blend, pour, microwave, and you have a snack with almost 24g of protein per cake!! Is your mind blown - because mine was...
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I kid you not, but I have been testing mug cakes for years. Every single other one uses protein powder and is dry and rubbery, so hence the dozens of tests! Whelp, we finally got there with the help of almond flour and cottage cheese! And it's so high in protein, you can enjoy as breakfast for 30g's or split into 2 mugs for a snack.
Almond flour is key because it doesn't have any gluten to develop, so the cake actually stays incredibly moist. No rubbery texture here!! Looking for a larger-scale version? Check out our almond croissant blondies for another high protein and high fiber option!
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use a wide mug!
Here's the deal: if you make a mug cake and you do not use a wide enough mug, it will most definitely spill over, and you will be sad! I like to use my favorite wide-mouth one that's not too tall. It's about 2.5-3" in diameter! I also recommend greasing your mug so it can rise properly without friction.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Egg: Adds protein and keeps the crumb texture on point!
- Cottage cheese: Low fat Good Culture or Nancy's is my preference because they are highest in protein.
- Flavors: maple syrup, vanilla, almond extract, salt, and baking powder
- Almond flour and flaxseed: These also add protein and fiber while also not making the cake rubbery. Trust me - I tested this with every other type of flour and no other ones work!
- Almonds: Just some sliced ones for that almond croissant vibe on top!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
make it nut free
You can swap the almond flour with quinoa flour, but oat flour, all-purpose, and coconut flour do not work.
step by step: tips to nail this recipe every time
- Mix in a blender first: I know, annoying, but this way you can grease the mug and get that perfect rise!
- Don't overblend: Unless you want a runny mug cake. Also, you will need a hand immersion blender or a small blender because there isn't enough cottage cheese for a large blender to catch.
- Grease your mug and use a wide mug: This allows it to rise properly annndd not overflow. Because there is nothing worse than a late-night snack you're so looking forward to and it overflows...
quick recipe video
Recipe
protein mug cake without protein powder
Ingredients
- 1 large egg
- ⅓ cup low-fat cottage cheese
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 splash almond extract (about ⅛ tsp)
- 4 tablespoon almond flour
- 1 tablespoon ground flaxseed
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon sliced almonds (for topping)
Before you start!
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Instructions
- Blend the wet ingredients: blend 1 large egg, ⅓ cup low-fat cottage cheese, 1 tbsp maple syrup, 1 tsp vanilla extract, and 1 splash almond extract until smooth with no curds. You'll need a small blender or a handheld immersion blender for this small amount. Don't overblend.
- Mix in the dry: add 4 tbsp almond flour, 1 tbsp ground flaxseed, ½ tsp baking powder, and ⅛ tsp salt and blend or stir just until combined with no dry pockets. Pour into a wide (2.5"-3" dia) greased mug or 8 oz ramekin and sprinkle 1 tbsp sliced almonds on top.
- Cook: microwave for 90 seconds on medium, then check. The center should be set and spring back. Add 15-second bursts if needed. Or bake at 350°F for 18-20 minutes.
- Cool and eat: let cool 2 minutes before eating straight from the mug.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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