• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

A crustless keto mug cheesecake that ticks all the boxes! It cooks in less than 90 seconds and requires only 5 minutes prep. The perfect sugar free dessert if you crave cheesecake but don”t want to make a large cake.
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
Course
Dessert
Cuisine
British
Servings
2
Calories
213 kcal

EQUIPMENT
2 x 6 ounce ramekins
INGREDIENTS

1x
2x
3x
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5 oz / 142g cream cheese
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1 egg, large
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2 tbsp powdered sweetener (So Nourished)
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1/2 tsp vanilla extract
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1/2 tsp lemon juice
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1 tsp lemon zest
INSTRUCTIONS

In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps.
Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works).
Divide the batter between the ramekins. Microwave one ramekin at a time for 1 minute each on high. The tops should be glossy and the centre still jiggly. Then microwave each ramekin for a further 20 seconds.
Cool on the counter for 10 minutes, then cool in the fridge for circa 1 hour or until cool.
VIDEO
Net carbs: 2.6g per portion.
My microwave is 900 W. Adjust the cooking time according to the power of your microwave.
My ramekins had a capacity of 6 ounces and had a diameter of 7 cm at the bottom and 9 cm at the top.
This is a gently sweet dessert. Add an additional tbsp of erythritol or a few drops of vanilla or lemon stevia if you prefer a sweeter cheesecake.
To add a cheesecake crust, mix 5-6 tbsp almond flour, 1 tsp sweetener and 1 tsp melted butter until you have a crumbly mix. Press into the bottom of the greased ramekins and proceed as per recipe.  This increases the net carbs to 3.9g / 318 calories per serving.
To make these cheesecakes in the oven, try 160 C / 325F for 10-12 minutes.
NUTRITION
Calories: 213kcal
Protein: 8.1g
Fat: 22.2g
Fiber: 0.3g
Sugar: 2.4g