Cottage Cheese Peanut Butter Fudge Cakes

Cottage Cheese Peanut Butter Fudge Cakes are quick and easy to make, keto, gluten-free, high-protein, and super yummy microwave desserts.

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Quick and easy, microwave mug cakes that are ready to eat in  2 minutes.

Fudgy single-serve fudgy cakes made with peanut butter, cocoa powder, chocolate chips, and cottage cheese. 

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These delectable cakes are warm, chocolaty, and gooey. 

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I topped these cakes with sugar-free chocolate syrup and a small scoop of low-carb vanilla ice cream for a comfort food dessert you will want to make repeatedly.

We love these decadent, quick, and simple chocolaty cakes.

My Keto Instant Pot Molten Brownie Cups recipe on this site inspired this recipe.

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Ingredients

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• ⅓ cup Cottage Cheese, full fat (4% or above)
• 1 tablespoon Creamy Peanut Butter or almond butter
• One large Egg
• 1 tablespoon Cocoa Powder
• 2 tablespoons Low-Carb Granular Sweetener of choice
• 2 tablespoons Sugar-Free Chocolate Chips

See the printable recipe card for nutritional data and more information.

Instructions

Lightly grease or oil two 6-ounce ceramic ramekins or mugs. Set aside.

In a medium-sized mixing bowl, add cottage cheese, peanut or almond butter, egg, cocoa powder, and granular sweetener of choice.

Whisk until smooth and creamy.

 Fold in chocolate chips.

Divide and spoon batter into the two ceramic ramekins or mugs.

Microwave each ramekin or mug for 80-90 seconds.

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Let the cakes cool for a minute, add optional toppings, and serve.

Equipment

Two 6-ounce Ceramic Oven-Safe Ramekins

Storage

Store the cakes in a covered ramekin or container in the fridge for up to 4 days, or freeze them in a covered container for up to a month.

📖 Printable Recipe Card

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Cottage Cheese Peanut Butter Fudge Cakes

Stacey

Cottage Cheese Peanut Butter Fudge Cakes are quick, keto, gluten-free, high protein, yummy microwave desserts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 1 minute min

Total Time 2 minutes mins

Course Dessert

Cuisine American

Servings 2

Calories 190 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ⅓ cup Cottage Cheese full fat (4% or above)
• 1 tablespoon Creamy Peanut Butter or almond butter
• 1 large Egg
• 1 tablespoon Cocoa Powder
• 2 tablespoons Low-Carb Granular Sweetener of choice
• 2 tablespoons Sugar-Free Chocolate Chips
• Optional: Top with sugar-free chocolate syrup low-carb vanilla ice cream, whipped cream, or melted peanut butter drizzle.

Instructions

 

• Lightly grease or oil two 6-ounce ceramic ramekins or mugs. Set aside.
• In a medium-sized mixing bowl, add cottage cheese, peanut or almond butter, egg, cocoa powder, and granular sweetener of choice.
• Whisk until smooth and creamy. Fold in chocolate chips.
• Divide and spoon batter into the two ceramic ramekins or mugs.
• Microwave each ramekin or mug for 80-90 seconds.
• Let the cakes cool for a minute, add optional toppings, and serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All Nutritional Data are Estimates Only Based on the Products I Used.*

Storage: Store the cakes in a covered ramekin or container in the fridge for up to 4 days, or freeze them in a covered container for up to a month.

Yield: 2 cakes, Servings: 2 cakes, Serving Size: 1 cake, Net Carbs per Serving: 5g, Amounts per Serving-

Nutrition

Serving: 1cakeCalories: 190kcalCarbohydrates: 8gProtein: 11gFat: 13gSaturated Fat: 5gCholesterol: 107mgSodium: 145mgFiber: 3gSugar: 2g

Keyword cottage cheese peanut butter fudge cakes, keto cottage cheese chocolate cake, keto mug cakes

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