Craving cheesecake but short on time and adhering to a keto diet? This keto cheesecake mug cake recipe is your answer! This single-serving dessert is ready in just minutes using a microwave and requires minimal preparation. It's crustless, satisfying, and boasts a mere 2.6g net carbs per portion.
Why This Recipe Works
This recipe offers a convenient way to enjoy a cheesecake-like treat without the lengthy baking process of a traditional cheesecake. While it might not perfectly replicate the ultra-silky texture of a baked cheesecake, it provides a delicious and quick alternative that fits seamlessly into a ketogenic lifestyle. This microwave cheesecake is a lifesaver. I also like that they make just one serving - built-in portion control!
Ingredients You'll Need
The recipe revolves around a few key ingredients, most of which you probably already have in your keto-friendly kitchen:
- Cream Cheese: The base of the cheesecake, providing its signature creamy texture. You can use Sainsbury's own brand and have no issues. But if you don't want to risk any hiccups, use a whipped cream cheese brand such as Philadelphia. Or, carefully warm your cream cheese in the microwave before using.
- Sweetener: A keto-friendly sweetener is essential to keep the carb count low. The golden rule for all keto cheesecakes is: use powdered sweetener. Granulated erythritol will produce a gritty result. You can substitute a powdered sweetener for the stevia.
- Egg: Adds richness and helps bind the ingredients together. You can use 3-4 tablespoons of liquid egg whites. The cake will look prettier, because it will be whiter.
- Vanilla Extract/Essence: Enhances the flavor profile, adding a touch of warmth and sweetness. I used regular vanilla essence, which worked fine. Vanilla bean powder would definitely take it up a notch.
- Optional Ingredients:
- A tablespoon of sour cream.
- Lemon zest really takes the cake to the next level.
- Berries / whipped cream / a quick berry coulis.
- Sugar free chocolate chips, 1-2 tablespoons of cocoa powder to make it chocolate.
Step-by-Step Instructions
This section provides detailed instructions on how to make this recipe.
Prepare the Batter: In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps. After adding the egg to the batter, you'll need to be patient. Keep mixing until the mixture is completely smooth and free of lumps. It will take a couple of minutes, so just keep going!
Read also: Easy Low-Carb Cheese Crackers
Grease the Ramekins: Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works). I used a light olive oil because it has very little flavour and does not overshadow the dessert. TOP TIP: I chose 6 ounce ramekins. As you can see, the batter does not reach all the way to the top. You can also use 2 small cups if you wish.
Divide the Batter: Divide the batter between the ramekins.
Microwave: Microwave one ramekin at a time for 1 minute each on high. My microwave is 900 W. The tops should be glossy and the centre still jiggly. It's a good idea to place the ramekin on a microwave-safe plate to catch any spills. Then microwave each ramekin for a further 20 seconds. Be careful when removing the ramekin from the microwave - it will be hot. If the bottom of the cake sticks to the ramekin, gently slide a spoon underneath to loosen it. This recipe was written for an average 1000-watt microwave. If using a high-power microwave (1200 watts), the cake might be ready after 80 seconds.
Cool: Cool on the counter for 10 minutes, then cool in the fridge for around 1 hour or until cool. To speed up the cooling time, you can also place the cakes in the freezer for 30 minutes. As with all cheesecakes, the resting time improves the flavour. Hot microwave cheesecake can taste a little eggy.
Serve: Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis. You could also top it with fresh fruit and sugar free whipped cream if you like!
Read also: Keto Calorie Counting: A Detailed Guide
Tips for Success
- Don't Overcook: Overcooking the cakes will result in a gummy texture. First, each ramekin goes in for 1 minute. If you overcook the cakes, they will take on a gummy texture.
- Use Powdered Sweetener: Granulated sweeteners can create a gritty texture.
- Resting Time is Key: Allowing the cheesecake to cool improves the flavor and texture.
- Microwave Variations: Microwave times may vary.
Variations
- Crustless: I've posted the crustless version because it's lighter.
- Cheesecake Crust: Mix 5-6 tablespoon almond flour, 1 teaspoon sweetener and 1 teaspoon melted butter until you have a crumbly mix. Simply stir until you have a crumbly mix, divide it in two and then press it into the well-greased ramekins.
- Oven Baked: You can make this recipe in the oven. Go for 160 Celsius / 325 Fahrenheit. 10-12 minutes should do the trick. The outsides and the top should be set, but the centre should still be jiggly.
- Egg Free: You can make an egg free microwave cheesecake by simply using cream cheese and sweetener. It needs microwaving for longer at 50% strength.
Storing and Serving
Once completely cool, you can store this cake in an airtight container in the fridge for up to four days. Remove it from the fridge 15 minutes before enjoying it. Cheesecake is better at room temperature.
Is it really cheesecake?
Does it taste like the real thing?No. If you want a real cheesecake, I highly recommend this wonderfully creamy keto cheesecake. But although it's not a true cheesecake (the ratios are different), it is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it's just sweet enough. Will the cake sink in the middle?This cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume. The center is just a little sunken, but that center will end up on the bottom of the cake. After you invert it onto a plate, the top is nice and smooth. Is it eggy?I don't think it's eggy, even though, in terms of ratios, there IS more egg here relative to cream cheese than in traditional cheesecake. It's lovely and creamy and tastes close enough to real cheesecake that I can't make it too often because it's really good, and I end up eating the whole thing. 🙂
Read also: Magnesium Supplements for Keto
tags: #keto #cheesecake #mug #cake #recipe