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Low-Carb Berry Mug Cheesecake

5 stars, average of 2 ratings

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This keto mug cheesecake is one of the many variations of the quickest, easiest sugar-free treats you can make. Plus it's crustless, plus it's always single or double serve so you won't have to worry about leftovers.

Recipe Tips

This simple low-carb dessert is perfect on its own or with some whipped cream on top.

There is no crust in this cheesecake recipe. If you want to can always make a simple crust from this vanilla mug cheesecake recipe.

Don't have a microwave? No problem! If you don't have a microwave or want to make more single-serve cheesecakes, you can make this in the oven. To do that you will need ovenproof ramekins. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 20-25 minutes or until cooked in the centre. The exact time will depend on the ramekin. In general, the large the ramekin, the shorter the cooking time.

To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can used instead of frozen berries.

If you want more easy desserts prepared with no sugar and no flour, make sure to check out our keto mug cakes!

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Hands-on Overall

Serving size 1 mug cake

Allergy information for Low-Carb Berry Mug Cheesecake

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 mug cake)

Net carbs5.4 grams
Protein8.5 grams
Fat39.2 grams
Calories386 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs6.1 gramsFiber0.7 gramsSugars5.2 gramsSaturated fat24.3 gramsSodium233 mg(10% RDA)Magnesium13 mg(3% RDA)Potassium168 mg(8% EMR)

Ingredients (makes 2 mug cakes)

  • 1/2 cup cream cheese or mascarpone cheese (120 g/ 4.2 oz)
  • 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
  • 3 tbsp granulate Erythritol or low-carb sweetener of choice (30 g/ 1.1 oz)
  • 1 large egg
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest or orange zest
  • 1/4 tsp sugar-free vanilla extract
  • 1/4 cup mixed frozen berries or berries of choice (38 g/ 1.3 oz)
  • 3 tbsp heavy whipping cream for topping (45 ml)


  1. Prepare all the ingredients. You'll need two ramekins, at least 3/4 cup (180 ml) each. It will be easier to mix ingredients that are left at room temperature for a few minutes before whisking.
    Note: To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can be used instead. Low-Carb Berry Mug Cheesecake
  2. Place the cream cheese, whipping cream, egg, sweetener, lemon juice, lemon zest (or orange zest) and vanilla extract in a bowl. Whisk until smooth and frothy. Low-Carb Berry Mug Cheesecake
  3. Divide the mixture between two ramekins and add the berries. Microwave on high for 60 to 90 seconds, checking half way.
    Note: Check recipe tips above for oven baking instructions. Low-Carb Berry Mug Cheesecake
  4. Remove from the microwave and let the cheesecake cool down to room temperature.
  5. Whip the remaining cream. When the cheesecake has cooled, top with whipped cream. Low-Carb Berry Mug Cheesecake
  6. Serve or store in the fridge covered with a cling film for up to 4 days. Low-Carb Berry Mug Cheesecake

Ingredient nutritional breakdown (per serving, 1 mug cake)

Net carbsProteinFatCalories
Cream cheese, soft (full-fat)
1.9 g4.2 g16.8 g147 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Berries, mixed, frozen (strawberries, raspberries, blackberries & blueberries)
1 g0.2 g0.1 g7 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.6 g0.4 g8.6 g82 kcal
Total per serving, 1 mug cake
5.4 g8.5 g39.2 g386 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

60-90 minutes in the microwave? It’s definitely not 60-90 seconds. Is it 6-9 minutes perhaps?

Correct, this has been fixed! 😊

I think the timings may be a little off?

Yes, thank you! That was a copy & paste error from the previous recipe.