Keto Mug Cheesecake
Fix all your sweet cravings with this keto mug cheesecake with only 6 grams of net carbs and 11 grams of protein. This delicious single-serve, easy, low-carb dessert with a hint of lemon is baked in the microwave in just 90 seconds and best served with chocolate sauce, sugar-free chia seed jam, or blueberries.
I am a true keto-friendly cheesecake lover! I love creating healthy cheesecake versions of traditional cheesecakes, like my cottage cheese cheesecake with just 100 calories per slice, or my famous no-bake keto cheesecake.
However, sometimes I can’t wait to indulge in a slice of cheesecake, or I don’t have enough people to share a traditional cheesecake recipe with me. That’s why I created this easy 90-second keto mug cheesecake. Like my keto cheesecake bites and convenient for a small keto dessert.
Ingredients and Tips
This keto microwave cheesecake is super easy to bring together, place all the simple ingredients below in a blender and blend until smooth.
- Full-Fat Cream Cheese – You can use lactose-free or reduced-fat cream cheese for a healthier twist. The key is to soften the cream cheese at room temperature to make it easier to blend and avoid lumps in your cheesecake batter.
- Large Egg – This is the binder of any cheesecake recipe and it’s a must! You can’t really swap it for any alternative.
- Sour Cream or Greek Yogurt – This adds a tangy flavor to the cheesecake, and if you use yogurt, it also adds protein. Last option if you don’t like tangy flavors in cheesecake, is to use heavy cream or half-half.
- Lemon Juice – For a hint of lemon flavor that, you can even increase by adding a teaspoon of organic lemon zest.
- Vanilla Extract for extra flavor.
- Stevia Glycerite or powdered allulose or erythritol to sweetened the low-carb mug cheesecake without adding real sugar.
- Pour all the ingredients in the jug of a blender.
- Pour the blended ingredients into a grease ramekin or microwave safe mug.
- Microwave at 1000W for 60-90 seconds or until the center is jiggly but the sides are set. The top should be glossy and lightly firm too. If too soft, simply microwave again by 10 seconds burst until it reach your favorite cheesecake texture.
- Cool down 10 minutes then run a knife on the sides of the ramekin to loosen the cheesecake and make it easier to release on a plate.
- Flip the ramekin upside down on a plate and bring it to the fridge for up to one hour for a firmer, cold texture, or serve lukewarm.
Serving Microwave Mug Cheesecakes
Serve your cheesecake mug cake with some of the toppings below:
- Keto caramel sauce
- Keto jam
- Sugar-free whipped cream
- Chocolate sauce – melt one tablespoon of sugar-free chocolate chips and a bit of coconut oil or heavy cream to make a ganache.
- Blueberries, raspberries, or strawberries
Expert Tips To Make Microwave Cheesecake
- Microwave for 60 seconds, then increase the time if needed. Cooking in the microwave is tricky. Food dries out fast, and the cooking time depends on the size of your mug or ramekin. The cheesecake will cook faster in a wide mug, and the microwave time will be closer to 60 seconds. That’s why the trick is to start with the minimum time, then microwave it for an extra 10 seconds and repeat until it’s set to your liking.
- Bring the ingredients to room temperature for 30 minutes. This helps the cream cheese and eggs to come together without forming lumps, especially if you don’t have a blender and you use a balloon whisk to beat the ingredients.
- Grease the ramekin very well. I love serving this keto cheesecake on a plate, but to ensure a perfect release, you must grease the mug or ramekin with oil spray. Use a knife to loosen the sides before flipping it upside down on a plate.
- Use a blender or food processor. I don’t like using a hand whisk for a cheesecake batter. The cream cheese never blends very well and you end up with lumps in your batter.
Frequently Asked Questions
Yes, you can bake it in an oven-safe ramekin. Grease the ramekin, preheat the oven to 350°F (180°C), and bake the cheesecake on the center rack for 15 to 25 minutes or until set on the sides, but still jiggly in the middle.
Yes, you can use this recipe and add 1 tablespoon of unsweetened cocoa powder to add a chocolate flavor to the cheesecake. Skip the lemon juice, and add 1/4 teaspoon of chocolate extract if you like. Serve with a drizzle of melted dark chocolate for a chocolate flavor boost.
Yes, you can cook the recipe in two ramekins to serve smaller cheesecakes and divide the calories and net carbs by half in each serving.
Use my almond flour keto graham crackers, to make a crust or look at my keto key lime cheesecake for a low-carb cheesecake crust recipe idea. Make sure you divide the amount by 4 to make a single-serve crust.
You can store a mug cheesecake in its ramekin, cover the top with a piece of plastic wrap, and refrigerate it for up to 2 days.
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Keto Mug Cheesecake
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.