Keto Mug Cheesecake

Keto Mug Cheesecake


3 oz cream cheese

1/2 teaspoon vanilla extract

1 tablespoon of powdered monk-fruit or sweetener of choice.

1 large egg at room temperature ( I put mine in warm water for 3-4 minutes)


  1. Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
  2. Add the vanilla and stevia and mix with a fork to combine.
  3. Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
  4. Microwave for 90 seconds.
  5. 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.
  6. Top with your choice of toppings and serve. I added no sugar raspberry preserves and whip cream.
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