Description
A quick and easy Keto Cheesecake made in a mug, perfect for a low-carb dessert.
Ingredients
Scale
- 1/4 cup cream cheese, softened
- 2 tablespoons granulated erythritol or your preferred keto sweetener
- 1 tablespoon unsweetened cocoa powder (optional, for chocolate flavor)
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon almond flour
- 1 tablespoon unsalted butter, melted
- Pinch of salt
Instructions
- In a microwave-safe mug, combine the softened cream cheese and erythritol. Use a fork to mix until smooth and creamy.
- Add the cocoa powder (if using), vanilla extract, and melted butter. Mix until well combined.
- Beat in the egg until fully incorporated.
- Stir in the almond flour and a pinch of salt until the mixture is smooth.
- Microwave the mug on high for 60-90 seconds, checking for doneness. The cheesecake should be set but still slightly jiggly in the center.
- Let the mug cheesecake cool for a few minutes before enjoying. For a chilled treat, refrigerate for 30 minutes before serving.
Notes
- For a richer flavor, add a tablespoon of sour cream or Greek yogurt to the mixture before microwaving.
- You can also top the cheesecake with a few fresh berries or a dollop of whipped cream for added flavor and presentation.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug
- Calories: 320
- Sugar: 0g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg