Ingredients
Instructions
1. Add cottage cheese, egg, and vanilla extract to a blender and blend until completely smooth.
2. Add melted butter, almond flour, powdered Swerve sweetener, and baking powder. Blend again until fully combined.
3. Fold 2 teaspoons of chopped strawberries into the batter.
4. Grease a microwave-safe mug with cooking spray or butter.
5. Pour the batter into the mug, filling it about one-third full.
6. Mix cream cheese with the remaining 1 teaspoon of chopped strawberries.
7. Spoon the strawberry cream cheese mixture on top of the batter without stirring.
8. Microwave on high for 3 minutes.
9. Rest for 1 minute before serving.
Notes
Store covered in the refrigerator for up to 1 day.
Reheat in 30-second intervals.
Oven method: Bake in a greased ramekin at 350°F (175°C) for 12 minutes.
Air fryer method: Cook in a greased ramekin at 320°F (160°C) for 10–12 minutes.
Serve with whipped cream, Keto Vanilla Ice Cream, or Strawberry Cottage Cheese Ice Cream.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 205mg