In a medium-sized mixing bowl, add ¼ cup cottage cheese, 1 egg white, and 2 tablespoons unsweetened almond milk. Use a small whisk or fork to beat the mixture until smooth and creamy — this helps blend the cottage cheese completely and gives the mug cake a lighter, fluffier texture.

Add 1 scoop of vanilla or unflavored protein powder, 2 tablespoons almond flour, ¼ teaspoon baking powder, and a tiny pinch of salt. Mix gently at first to avoid clumping, then whisk more thoroughly until the batter is evenly combined and slightly thick. The batter should look like smooth pancake batter — not too runny, not too dry.

Stir in 1 teaspoon natural almond butter, 1–2 teaspoons of your preferred natural sweetener (like monk fruit or stevia), and ¼ teaspoon almond extract. Mix again until everything is fully incorporated. The almond butter adds healthy fats and richness, while the extract enhances that warm, nutty aroma.

Lightly grease a microwave-safe mug or small ramekin with nonstick spray or a drop of coconut oil. Pour the batter into the mug, filling it about ¾ full to allow room for rising as it cooks. Gently tap the mug on the counter a few times to release any air bubbles for an even texture.

Microwave on high for 1 minute and 45 seconds to 2 minutes, depending on your microwave’s wattage. The cake should rise, firm up on the sides, and be slightly soft in the center. If it looks undercooked, heat for an additional 10–15 seconds — it will continue to set as it rests.

Let the mug cake rest for 1 full minute before eating. This helps the texture settle and keeps it moist. Top with a drizzle of almond butter, a spoonful of Greek yogurt, or a few fresh berries for extra flavor and balance. Enjoy it warm and fluffy straight from the mug — the perfect high-protein treat in just two minutes!