Imagine digging into a warm, gooey Keto Cottage Cheese Chocolate Peanut Butter Lava Cake straight from the microwave. The rich chocolate flavor melts into a creamy peanut butter center, giving you all the indulgence of a molten lava cake without the guilt. This low-carb, high-protein dessert is the perfect way to satisfy your sweet tooth while staying on track with your keto diet.
With simple ingredients like unsweetened cocoa powder, peanut butter, and cottage cheese, this flourless mug cake is a quick and easy treat for any time of day. Plus, this healthy dessert is gluten-free, sugar-free, and diabetic-friendly, making it a great option for anyone craving a healthy low-carb treat.
This flourless mug cake is not only rich and chocolatey but also packs 16g grams of protein and just 5g net carbs, making it a perfect high-protein, low-carb treat for any time of day.
Why You’ll Love This Recipe
- High in protein – Thanks to cottage cheese and eggs, this cake is a great high-protein dessert that keeps you full.
- Rich, gooey center – The peanut butter melts into the cake, giving it a delicious molten lava texture.
- Quick & easy – Just blend, microwave, and enjoy in under 5 minutes.
- No flour needed – Completely flourless, making it light yet fudgy.
- Keto & sugar-free – Made with Swerve for the perfect amount of sweetness.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- Full-fat cottage cheese
- Egg
- Swerve sweetener
- Unsweetened cocoa powder
- Pure vanilla extract
- Creamy peanut butter
- Baking powder
Instructions
- Blend the cottage cheese in a high-speed blender or mini food processor until smooth.
- Add the egg, Swerve, cocoa powder, vanilla, and baking powder to the blender and blend again until fully combined.
- Grease a ramekin or mug with butter or coconut oil.
- Pour the batter into the ramekin.
- Spoon the peanut butter into the center of the batter. Do not stir.
- Microwave on high for 2 minutes until the cake is set but still gooey in the center.
- Flip onto a plate (optional) or enjoy straight from the mug. Top with your favorite toppings.
Nutrition Information
This Keto Cottage Cheese Chocolate Peanut Butter Lava Cake is not just delicious, it’s packed with protein and healthy fats, making it a great option for those following a low-carb or high-protein diet.
Per Serving (1 Mug Cake):
- Calories: 222 kcal
- Protein: 16g
- Net Carbs: 5g
This low-carb, high-protein dessert is perfect for satisfying your sweet tooth while keeping you on track with your keto diet!
Recipe Tips
- For an extra gooey center, freeze the peanut butter for 15 minutes before adding it to the batter.
- Don’t overcook – The cake will continue to cook slightly after microwaving.
- Want a deeper chocolate flavor? Add a few sugar-free chocolate chips before cooking.
- Air Fryer Method: Bake at 320°F (160°C) for 10-12 minutes until the cake is set.
- Oven Method: Bake at 350°F (175°C) for 12-15 minutes.
Ingredient Swaps
- Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
- Use peanut butter powder mixed with a little water instead of creamy peanut butter.
- Replace Swerve with allulose or monk fruit sweetener.
- Add a scoop of chocolate protein powder for an extra high-protein boost.
How to Store Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and store for up to 1 month. Reheat in the microwave for 30-second increments.
What to Serve It With
- A scoop of keto-friendly ice cream (like Rebel or Halo Top).
- Drizzle of sugar-free maple syrup or melted sugar-free chocolate chips.
- Fresh berries for a fruity contrast.
More Keto Desserts to Try
- Keto Chocolate Lava Cake
- Flourless Keto Peanut Butter Mug Cake
- Keto Cottage Cheese Chocolate Mousse
- Keto Brownie Mug Cake
- Single-Serve Cottage Cheese Brownie
FAQ
Q: Can I make this without cottage cheese?
A: Yes! You can swap the cottage cheese for Greek yogurt or cream cheese for a slightly different texture. Or check my Flourless Keto Brownie Mug Cake
Q: How do I keep the peanut butter in the center?
A: Freeze the peanut butter for 15 minutes before adding it to the batter. This helps it stay in place while cooking.
Q: Can I use an oven instead of a microwave?
A: Absolutely! Bake in a ramekin at 350°F (175°C) for 12-15 minutes.
Q: Can I use almond flour or coconut flour?
A: This recipe is flourless, but if you prefer a cake with more structure, check my Keto Chocolate Lava Cake
Conclusion
This Keto Cottage Cheese Chocolate Peanut Butter Lava Cake is the real deal for peanut butter fans and chocolate lovers alike. With its molten center and creamy texture, this quick and easy high-protein dessert will satisfy your sweet cravings in just minutes. Try it next time you need a fast, delicious, and low-carb treat!
High Protein Cottage Cheese Chocolate Peanut Butter Mug Cake
Ingredients
- 1/4 cup full fat cottage cheese
- 1 egg
- 1 tablespoon swerve
- 1 tablespoon cocoa powder
- 1/4 teaspoon vanilla
- 1 tablespoon peanut butter
- 1/2 teaspoon baking powder
Instructions
- Blend the cottage cheese in a high-speed blender until completely smooth.1/4 cup full fat cottage cheese
- Add the egg, sweetener, cocoa powder, vanilla extract, and baking powder to the blender and blend again until fully combined.1 egg, 1 tablespoon swerve, 1 tablespoon cocoa powder, 1/4 teaspoon vanilla, 1/2 teaspoon baking powder
- Grease a microwave-safe mug or ramekin with butter or coconut oil.
- Pour the batter into the mug or ramekin.
- Spoon the peanut butter into the center of the batter without stirring.1 tablespoon peanut butter
- Microwave on high for 2 minutes or until the cake is set but still gooey in the center. Check after 90 seconds, then continue in 10-second increments if needed.
- Optional: Flip onto a plate for a lava cake presentation or enjoy straight from the mug.
- Let it cool for a minute, then dig in!
Video Recipe
Notes
- For an extra molten center, freeze the peanut butter for 15 minutes before adding it to the batter.
- Microwave time may vary—start with 90 seconds and check for doneness in 10-second increments.
- Want a stronger chocolate flavor? Add sugar-free chocolate chips to the batter.
- Oven Method: Bake at 350°F (175°C) for 12-15 minutes in a ramekin.
- Air Fryer Method: Cook at 320°F (160°C) for 10-12 minutes.
Absolutely love this quick & easy keto dessert! This flourless mug cake is rich, fudgy, and high in protein, with the perfect gooey peanut butter center. The cottage cheese makes it super creamy without any flour needed! Only 5g net carbs, and it’s done in under 5 minutes—my new go-to keto treat!