Craving cheesecake but short on time and ingredients? This recipe is your dream come true! Whip up a single-serving keto mug cheesecake in under 90 seconds with just 5 ingredients. It’s perfect for satisfying your sweet tooth without derailing your keto goals.
Here’s what makes this recipe amazing:
Quick and Easy: Takes only 5 minutes to prep and cooks in less than 2 minutes!
Low Carb and Sugar-Free: Keto-friendly with only 2.6g net carbs per serving.
Single Serve: No need to worry about leftovers or portion control.
Customizable: Add your favorite toppings like berries, whipped cream, or sugar-free chocolate sauce.
Ready to indulge? Let’s bake!
Ingredients:
5 oz cream cheese (softened)
1 large egg
2 tbsp powdered sweetener (not granulated)
½ tsp vanilla extract
½ tsp lemon juice
1 tsp lemon zest (optional)
Instructions:
In a bowl, whisk together all ingredients until smooth.
Lightly grease two 6-ounce ramekins with oil or butter.
Divide the batter evenly between the ramekins.
Microwave each ramekin individually for 1 minute on high. The edges should be set, but the center should still be jiggly. Microwave for an additional 20 seconds if needed.
Let cool slightly on the counter for 10 minutes, then chill in the fridge for at least 1 hour.
Enjoy straight from the ramekin or decorate with your favorite toppings.
Tips:
For a richer flavor, use full-fat cream cheese.
Adjust the cooking time based on your microwave wattage. Start with shorter intervals and add more time if needed.
Don’t overcook, as the cheesecake will become rubbery.
For an oven version, bake at 325°F (160°C) for 10-12 minutes.
Leftovers can be stored in the fridge for up to 3 days.
So ditch the guilt and embrace the indulgence with this delightful keto mug cheesecake!
Keto Microwave Mug Cheesecake Recipe
Enjoy a delightful crustless Keto Mug Cheesecake, an ideal sugar-free dessert for those cheesecake cravings without the hassle of making a large cake. It's quick to prepare and cooks in a flash!
Combine all ingredients in a bowl using a fork or balloon whisk until smooth and lump-free.
Lightly grease each ramekin with oil or melted butter (light olive or coconut oil recommended).
Divide the batter evenly between the ramekins.
Microwave each ramekin separately for 1 minute on high. They should appear glossy with a slightly jiggly center. Follow up with an additional 20 seconds in the microwave.
Let them cool on the counter for 10 minutes, then refrigerate for about 1 hour or until cool.
Serve directly from the ramekin or invert onto a plate, garnished with berries, whipped cream, or a quick berry coulis.
Notes
Notes:
Net Carbs: 2.6g per portion.
Adjust microwave cooking time based on your microwave's wattage (recipe based on a 900W microwave).
Ramekin dimensions: 7 cm diameter at the bottom, 9 cm at the top.
For a sweeter taste, add extra erythritol or a few drops of vanilla or lemon stevia.
Optional crust: Mix 5-6 tbsp almond flour, 1 tsp sweetener, and 1 tsp melted butter to create a crumbly mixture. Press it into the bottom of greased ramekins before adding the cheesecake mixture. This increases net carbs to 3.9g and calories to 318 per serving.
Oven alternative: Bake at 160°C (325°F) for 10-12 minutes.
