Sugar-Free Almond Cinnamon Protein Cheesecake Mug Cake
A warm, creamy cheesecake-inspired mug cake with a delicate almond flavor, cozy cinnamon, and a soft, tender texture. This quick single-serving dessert combines protein-rich ingredients with no added sugar, making it a delicious option for a high-protein, low-carb treat.
Recipe Details
- Prep time: 3 minutes
- Cook time: 60–90 seconds
- Total time: 5 minutes
- Servings: 1
- Diet: Sugar-free, high-protein, low-carb, keto-friendly when made with suitable ingredients
Ingredients
- ¼ cup (56 g) cream cheese, softened
- ¼ cup (60 g) plain Greek yogurt
- 1 large egg
- ½ scoop (15 g) vanilla protein powder, preferably low-carb and sugar-free
- 1 tbsp almond flour
- 1–2 tbsp powdered erythritol or monk fruit sweetener, to taste
- ¼ tsp ground cinnamon
- ¼ tsp almond extract
- ¼ tsp vanilla extract
- ¼ tsp baking powder
- 1 tbsp unsweetened almond milk, if needed
- 1 tsp sliced almonds, optional, for topping
Instructions
1. Soften the cream cheese. Place the cream cheese in a microwave-safe mug or small bowl. Microwave for 10–15 seconds until soft.
2. Mix the wet ingredients. Add the Greek yogurt and egg. Whisk until smooth and creamy, with no large lumps of cream cheese remaining.
3. Add the dry ingredients. Stir in the protein powder, almond flour, sweetener, cinnamon, almond extract, vanilla extract, and baking powder.
4. Adjust the consistency. If the batter is too thick, add a little unsweetened almond milk. The mixture should be thick but easy to stir.
5. Microwave the mug cake. Cook on high for 60 seconds, then check the center. Continue in 10–15-second intervals until the cake is set. Depending on your microwave and mug, it may take 75–100 seconds or slightly longer.
6. Allow it to rest. Let the mug cake stand for 1–2 minutes. It will continue to set as it cools.
7. Add the topping. Sprinkle with extra cinnamon and sliced almonds, if desired. Enjoy warm for a soft cheesecake-like texture, or chill it for a firmer cheesecake feel.
Estimated Nutrition
Per serving, using the ingredients above and a low-carb protein powder.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–350 kcal |
| Protein | 25–30 g |
| Total carbohydrates | 8–12 g |
| Fiber | 1–2 g |
| Net carbohydrates | 7–10 g |
| Fat | 17–22 g |
| Added sugar | 0 g |
Nutrition varies by protein powder, cream cheese, and Greek yogurt brand.
Tips for the Best Mug Cake
- For extra protein: Use a protein powder with around 20–25 g protein per scoop.
- For a keto version: Choose unsweetened, full-fat dairy products and a protein powder with very few net carbs. Check the yogurt’s carbohydrate content.
- For a sweeter cake: Add more powdered monk fruit or erythritol to taste.
- For a cheesecake texture: Avoid overcooking, which can make the cake rubbery.
- For meal prep: Mix the ingredients shortly before cooking, or refrigerate the cooked cake in a covered container and eat within 2–3 days.
