Follow us 148.4k
I love mug cakes and mug muffins. They are perfect when you don't want to make a large dessert just to satisfy a simple craving. Or maybe you don't have space in the freezer to keep any leftovers. So why not make a mug cheesecake?
This crustless keto chocolate cheesecake for two is right up my alley. It's quick, easy and uses just a few common ingredients.
Recipe Tips
This simple low-carb dessert is perfect on its own or with some whipped cream and dark chocolate shavings 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.
Follow us 148.4k
Hands-on Overall
Serving size 1 mug cake
Nutritional values (per serving, 1 mug cake)
Net carbs6.3 grams
Protein9.9 grams
Fat42.7 grams
Calories422 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs8.7 gramsFiber2.5 gramsSugars4.8 gramsSaturated fat26.2 gramsSodium234 mg(10% RDA)Magnesium49 mg(12% RDA)Potassium260 mg(13% EMR)
Ingredients (makes 2 mug cakes)
Instructions
- 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.
- Place the cream cheese, whipping cream, egg, sweetener, cacao powder and vanilla extract in a bowl. Whisk until well combined.
- Divide the mixture between two ramekins and microwave on high for 60 to 90 seconds, checking half way.
Note: Check recipe tips above for oven baking instructions.
- Remove from the microwave and let the cheesecake cool down to room temperature.
- Whip the remaining cream and grate the dark chocolate. When the cheesecake has cooled, top with whipped cream and grated dark chocolate.
- Serve or store in the fridge covered with a cling film for up to 4 days.
Ingredient nutritional breakdown (per serving, 1 mug cake)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream cheese, soft (full-fat) |
| 1.9 g | 4.2 g | 16.8 g | 147 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Cocoa powder, raw (cacao) |
| 1.1 g | 1.1 g | 0.7 g | 12 kcal |
| Erythritol (natural low-carb sweetener) |
| 1 g | 0 g | 0 g | 4 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.4 g | 8.6 g | 82 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.7 g | 0.5 g | 2.8 g | 28 kcal |
| Total per serving, 1 mug cake |
| 6.3 g | 9.9 g | 42.7 g | 422 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
