This coconut almond mug cake is like a soft, almond-scented cloud that I can enjoy in minutes. It’s lightly sweet, fluffy, and just rich enough to feel like a treat — but it won’t leave me with a sugar crash. I make it when I want a cozy, cake-like dessert without turning on the oven or making a mess in the kitchen.

Why You’ll Love This Recipe

I love how quick and satisfying this mug cake is. It’s low in sugar, high in protein, and packed with the delicate flavors of coconut and almond. I don’t need any fancy ingredients, and cleanup is practically nothing. Plus, since it’s single-serve, I don’t have to worry about leftovers tempting me all day long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese, blended until smooth
large egg
almond flour
unsweetened coconut flakes
almond extract
monk fruit sweetener

Directions

I start by blending the cottage cheese until it’s completely smooth — this keeps the texture light and cake-like.
In a microwave-safe mug, I whisk together the blended cottage cheese and the egg until fully combined.
I stir in the almond flour, coconut flakes, almond extract, and monk fruit sweetener.
Once everything is mixed, I microwave the mug on high for about 60–75 seconds, depending on the power of my microwave.
I let it cool for a minute before digging in — the texture firms up just right as it rests.

Servings and timing

Servings: 1 mug cake
Prep Time: 3 minutes
Cook Time: 1 minute
Total Time: About 4 minutes

Variations

Chocolate twist: I sometimes add a few dark chocolate chips or a sprinkle of cocoa powder for a more indulgent flavor.
Berry version: A few fresh or frozen raspberries stirred in before microwaving adds a bright contrast.
Vanilla swap: I replace almond extract with vanilla for a milder flavor.
Crunchy topping: I sprinkle a few sliced almonds or extra coconut on top before cooking for added texture.
Lemon touch: A bit of lemon zest makes it more refreshing and bakery-like.

storage/reheating

Storage: This mug cake is meant to be eaten fresh, but if I need to store it, I keep it in the fridge for up to one day in the mug, covered.
Reheating: I reheat it in the microwave for 10–15 seconds, but I try to avoid overcooking to keep it moist.

FAQs

Can I use another sweetener instead of monk fruit?

Yes, I use any granulated sweetener I like — erythritol, stevia blend, or even regular sugar if I’m not watching carbs.

Do I have to blend the cottage cheese?

I highly recommend it. Blending gives the cake a smooth, fluffy texture. If I skip blending, the result can be a little curdled.

What size mug should I use?

I use an 8–12 oz mug to make sure it doesn’t overflow while cooking. The batter rises quickly, so I leave room at the top.

Can I bake this in the oven instead?

Yes, I bake it in a ramekin at 350°F (175°C) for about 12–15 minutes until set. It’s just as good but takes a bit longer.

Is this recipe low carb or keto-friendly?

Yes, this recipe is low in carbs and sugar, especially when I use monk fruit or another low-carb sweetener. It fits perfectly into a keto-style snack.

Conclusion

This coconut almond mug cake is my go-to for a quick, comforting dessert that feels indulgent but fits into a healthier lifestyle. The warm almond flavor and light coconut texture make every bite feel special — and best of all, I can make it in under five minutes. When I want a little something sweet without the fuss, this is the recipe I turn to.