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prep time
10 min
cook time
7 min
ready time
17 min
Keto Mug Cheesecake
Is everyone in your household eating fun holiday goods but leaving you out because of your low carb diet? That is where this Keto Mug Cheesecake comes in. You will love this low carb dessert because of how quickly it comes together. You do not need to use a hand mixer for this, but it does help result in a creamier cheesecake. If you want to take a shortcut, you can use a whisk to remove any lumps in the cheesecake batter. Starting with room temperature cream cheese or cheese that has been softened in the microwave will help tremendously when mixing this batter by hand.
Why do I need to use lower power on the microwave to cook this?
Microwave heat tends to be very direct. To mitigate this, use your microwave on a lower setting. A gentler microwave setting will result in a creamy and light cheesecake versus a cheesecake that has been boiled in the microwave!
What can I place on top of the cheesecakes?
Feel free to top this cheesecake with sugar-free chocolate chips, fresh berries, or a fresh berry coulis. Sugar-free caramel or chocolate syrup would also be delicious.
Do I have to remove the cheesecake from the mug?
No, in all practicality, you can cool the cheesecake in the ramekin and eat it directly from that. You can invert the cheesecake if you want to make it fancier. If you do not plan on inverting the cheesecake, you do not need to use the nonstick cooking spray before pouring the batter into the ramekins.
Serving suggestion
Serve this individual Keto cheesecake with Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee.
Net Carbs
4.5 g
Fiber
0 g
Total Carbs
18 g
Protein
7.5 g
Fats
27.1 g
302 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
5 ounce
Raw Egg
1 large
The Ultimate Icing Sugar Replacement by Swerve
3 tablespoon
Vanilla Extract
1 teaspoon
Recipe Steps
steps 5
17 min
Step 1
Start with completely room temperature cream cheese. If you are using cold cream cheese, weigh out the amount needed and soften the cheese in the microwave for 20 seconds.Step 2
Add the egg, Swerve, a pinch of kosher salt (or pink Himalayan salt), and the vanilla extract.Step 3
Mix well with a whisk (or use a hand mixer if you want to get the batter super smooth).Step 4
Spray two 4 oz ramekins with nonstick spray if you are planning on inverting the cheesecakes later on. If not, skip this step. Pour the batter into each of the two ramekins evenly.Step 5
Place one ramekin into the microwave at a time. Set the microwave for 3 ½ minutes, then lower the high power to a setting of 2. Check to make sure the cheesecake is set, adding another 30 seconds on a setting of 2 if needed. Repeat with the other cheesecake. Allow cooling at room temperature for several minutes to help the cheesecakes continue to cook. Place them in the refrigerator to chill for 1 hour. Serve cold! Top with any toppings that you would like.
Comments
Dahlia76 9 months ago
I hate microwaves. How long do I cook in the oven?
sabrinasuperstar77 a year ago
Silly question maybe, but does this actually make 2 servings? So 1 would be the macros listed here and if you are both you would count 2 of these?
Starlightwalk a year ago
The recipe says the serving weight is 2.5 ounces, so I presume that would be the measurement? I have not made it yet, but intend to when I have a sweet craving.
Andree a year ago
Delicious, I eat as breakfast
thebehlingse225 a year ago
My go to dessert. Quick, easy, and yummy!
Janet 3 years ago
Easy, delicious and keto friendly!
AmazingKale898023 3 years ago
I think the setting for 3.5 minutes is to high. After 2 minutes it was fried to a crisp. Disappointing, put the other one in the oven hope it fairs better.
Mactink 3 years ago
Was it too overcooked even after you lowered the power to 2?