About
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
Ingredients
- 5 ounce cream cheese
- 1 large raw egg
- 3 tablespoon the ultimate icing sugar replacement by swerve
- 1 teaspoon vanilla extract
Instructions
- 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.
- Add the egg, Swerve, a pinch of kosher salt (or pink Himalayan salt), and the vanilla extract.
- Mix well with a whisk (or use a hand mixer if you want to get the batter super smooth).
- 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.
- 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.
Nutrition Facts
- Servings: 2
- Calories: 302.0kcal/1263.8kJ (per serving)
- Fat: 27.1g (per serving)
- Carbs: 18.0g (per serving)
- Protein: 7.5g (per serving)
