Chocolate Chip Cookie Dough Mug Cake
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
2
servingsPrep time
3
minutesCooking time
2
minutesCalories
196
kcalTotal Carbs
20
gramsNet carbs
5
gramsFat
11
gramsProtein
17
gramsIf you’re looking for a quick, easy and delicious low carb dessert, this chocolate chip cookie dough mug cake checks all of the boxes. This is best served warm and is even better with a small scoop of keto ice cream.
Ingredients
1/3 cup full fat cottage cheese (80g)
1 large egg
2 TB sugar free peanut butter powder (16g)
2 TB erythritol or sweetener blend (28g)
1 TB sugar free chocolate chips (16g)
Directions
- Combine all ingredients except chocolate chips in a blender, nutribullet, or small food processor and blend until smooth.
- Split the batter between two small, greased ramakins and top with chocolate chips.
- Microwave for 2 minutes on high for a moist mug cake or 3 minutes if you prefer it drier.
- Allow to cool for at 5 minutes, then serve warm.
