Ingredients:

  • 1/2 cup (113g) 2% cottage cheese
  • 1 large egg
  • 3 tbsp (21g) oat flour
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5g) baking powder
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1 pinch sea salt
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (12g) coconut sugar
  • 1 tsp (5ml) melted coconut oil
  • 1 tbsp (15g) whipped cream cheese
  • 1 tsp (5ml) maple syrup for glaze
  • 1/2 tsp (2.5ml) milk of choice

Instructions:

  1. Place the cottage cheese, egg, oat flour, baking powder, vanilla, and salt into a high-speed blender. Pulse for 15–20 seconds until the mixture is completely smooth and resembles a thick pancake batter.
  2. In a small mixing bowl, combine the ground cinnamon, coconut sugar, and melted coconut oil to create a thick cinnamon paste.
  3. Pour half of the blended batter into a 12-ounce microwave-safe ceramic mug. Drop half of the cinnamon mixture on top and swirl gently with a toothpick.
  4. Pour the remaining batter into the mug and top with the rest of the cinnamon swirl, marbling it into the surface.
  5. Microwave on high for 90 seconds. The cake should be risen and firm to the touch.
  6. Whisk together the whipped cream cheese, additional maple syrup, and milk. Drizzle over the warm mug cake before serving.