Name: Cottage Cheese Peanut Butter Fudge Cakes
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 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

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

Two keto cottage cheese peanut butter fudge cakes with ice cream and chocolate syrup.

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.

keto cottage cheese peanut butter fudge cake with ice cream and chocolate syrup.

These delectable cakes are warm, chocolaty, and gooey.

A spoonful of cottage cheese peanut butter fudge cake.

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
Instructions
Equipment
Storage
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Ingredients

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.

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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.

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

Cottage Cheese Peanut Butter Fudge Cakes

Stacey

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

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Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine American

Servings

Calories 190 kcal

Ingredients

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.

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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-