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Do you ever have a craving for cheesecake but don’t want to make an entire one just to satisfy a simple craving? Enter this low-carb microwave cheesecake mug!
This single-serve recipe is perfect. Just a quick spin in the microwave and about an hour in the refrigerator for it to set (if you can wait!) and you’ll have a creamy low-carb confection that can’t be beat. You can serve the whole cake for breakfast, or half of it for an after-dinner treat.
I served this keto cheesecake mug with a quick wild blueberry sauce thrown together with just a bit of Swerve, water, and a squeeze of lemon, and blueberries. No recipe needed, just cook it over low until the blueberries start to break down and turn syrupy. Easy as that!
Hands-on Overall
Serving size 1 mug cake
Nutritional values (per serving, 1 mug cake)
Net carbs8.7 grams
Protein20.4 grams
Fat52.5 grams
Calories562 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs11.7 gramsFiber2.9 gramsSugars7.3 gramsSaturated fat24.6 gramsSodium453 mg(20% RDA)Magnesium77 mg(19% RDA)Potassium308 mg(15% EMR)
Ingredients (makes 1 mug cake)
Cheesecake mug:
- 1/4 cup almond flour (25 g/ 0.9 oz)
- 1 tbsp melted butter, melted (15 ml)
- 1/4 tsp cinnamon
- pinch of sea salt
- 1/4 cup full-fat cream cheese, softened (60 g/ 2.1 oz)
- 1/4 cup 10% full-fat yogurt, sour cream or creme fraiche (63 g/ 2.2 oz)
- 3 tbsp granulated Erythritol or Swerve (30 g/ 1.1 oz)
- 1 large egg
- 1/4 tsp sugar-free vanilla extract
- Optional: berry sauce made with 1/4 cup berries of choice and a dash of water and/or lemon juice, plus low-carb sweetener, to taste
Instructions
- Grease a coffee mug or a 1-cup ramekin with butter. Place the almond flour, melted butter, cinnamon, and salt in the bottom, mix well and press firmly to pack together.
- In a small bowl mix together the remaining ingredients, once smooth pour the mixture over the crust.
- Microwave for 3 minutes in 30 second intervals. Once cooked invert onto a plate. Ideally, chill for at least 30 minutes before serving.
Tips for cooking in the oven: If you don't have a microwave or want to make more servings, make 2-4 cheesecake mugs at once. Preheat the oven to 175 °C/ 350 °F (fan assisted) and cook for 20-25 minutes or until cooked in the centre.
- Optionally, top with berries of choice or make a quick berry sauce. Simply place all the ingredients in a sauce pan and cook over low until the berries start to break down and turn syrupy.
Ingredient nutritional breakdown (per serving, 1 mug cake)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Cinnamon, spices |
| 0.2 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 1.9 g | 4.2 g | 16.8 g | 147 kcal |
| Yogurt (10% fat) |
| 2.6 g | 4.4 g | 6.3 g | 84 kcal |
| Erythritol (natural low-carb sweetener) |
| 1.5 g | 0 g | 0 g | 6 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Total per serving, 1 mug cake |
| 8.7 g | 20.4 g | 52.5 g | 562 kcal |
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