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Low-Carb
microwave cheesecake
recipe
Adapted from: https://www.biggerbolderbaking.com/microwave-cheesecakes/
Yield: 1 serving
Serving size: 1 medium (1 cup, 250ml) mug cheesecake
1.5 ounces (43g) cream cheese, at room temperature
6 tb (3oz/ 85g) sour cream OR full-fat greek yogurt OR 4 tb. heavy cream
(optional) ½ teaspoon vanilla
1.5 tablespoons powdered erythritol OR xylitol
1 medium egg white, slightly beaten (20-25g / 0.75oz)
(optional) 1/4 ts psyllium husk OR guar gum OR 1/8 ts. xanthan gum (prevents liquid from forming)
1-2 tbs. (5-15g) low-carb cookie crumbs [OR a mixture of 1 tb. almond flour, 1/2 tsp. melted butter, 1 tsp. powdered erythritol, and 1/8 tsp. salt]
In a bowl, whisk together the cream cheese, sour cream (or heavy cream), vanilla, erythritol, egg white and psyllium husk until light and fluffy.
In a microwavable mug, sprinkle a layer of cookie crumbs (or your faux cookie crumb mixture) in the bottom of your mug to create your cheesecake base. My mug is around 8oz (1 cup).
Pour the cheesecake batter on top of the cookie base.
One mug cheesecake takes roughly 45 seconds-1 minute. Microwave for about 15 seconds or until you see a bubble in the center, and then STOP cooking. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake puff/firm but make sure the center is still liquidy/JIGGLY. If you let it bubble and cook further, the mixture will "break" and the texture will be ruined (over-cooked). Make a note of the best cooking time for your microwave. Take the finished cheesecake out of the microwave and then refrigerate until FULLY chilled, about 2 hours. If any liquid has formed on top, carefully pour out.
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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
High-carb Mug Cheesecake (1 serving): kcal 459 / net Carbs 13g / Sugars 3g / Fat 40g / Protein 13g
TPH Low-Carb Mug Cheesecake (1 serving): kcal 480 / net Carbs 3g / Sugars 0g / Fat 46g / Protein 14g