Low carb cheesecake in a mug (Microwave)

Print

Low carb cheesecake in a mug (Microwave)

Instead of reaching for an expensive "dessert flavored" protein bar, try making this microwavable, warm, rich, cheesecake-y treat.
Prep Time15 minutes
Active Time2 minutes
Rest Time10 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Protein: Dairy, eggs
Carbs per serving: ≤ 5
Microwave Friendly Recipe: True
Yield: 1

Equipment

  • 1 Microwave
  • 1 mug or microwavable small dish

Materials

  • 2 oz cream cheese
  • 1/4 tsp vanilla extract Can get imitation at Dollar Store
  • 1/2 tsp Liquid Stevia Glycerite
  • 1 Egg

Instructions

  • Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin. Microwave it for 15 seconds to soften.
    2 oz cream cheese
  • Add the vanilla and stevia and mix with a small fork to combine.
    1/4 tsp vanilla extract, 1/2 tsp Liquid Stevia Glycerite
  • Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
    1 Egg
  • Microwave the mixture for 90 seconds.
  • Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
  • Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from the fridge 15 minutes before serving.

Nutrition

Carbohydrates: 4g | Protein: 12g