Cottage Cheese Peanut Butter Fudge Cakes
Cottage Cheese Peanut Butter Fudge Cakes are quick, keto, gluten-free, high protein, yummy microwave desserts.
Servings: 2
Calories: 190kcal
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.
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: 1cake | Calories: 190kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 145mg | Fiber: 3g | Sugar: 2g
