1 Min Keto Cheesecake

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.

CourseDessert

CuisineBritish

Prep Time5 minutes

Cook Time3 minutes

Total Time8 minutes

Servings2

Calories213kcal

AuthorKatrin Nürnberger

Equipment

2 x 6 ounce ramekins

Ingredients

5 oz / 142g cream cheese
1 egg, large
2 tbsp powdered sweetener (So Nourished)
1/2 tsp vanilla extract
1/2 tsp lemon juice
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.
Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis.

Notes

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