KETO MUG CHEESECAKE (MICROWAVE RECIPE)

 A crustless keto mug cheesecake that ticks all the boxes! It cooks in less than 90 seconds and requires only 5 minutes prep. The perfect sugar free dessert if you crave cheesecake but don't want to make a large cake.

INGREDIENTS

• 5 oz / 142g cream cheese
• 1 egg, large
• 2 tbsp powdered sweetener (So Nourished)
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 tsp lemon zest

INSTRUCTIONS

1. In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps.
2. Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works).
3. Divide the batter between the ramekins. Microwave one ramekin at a time for 1 minute each on high. The tops should be glossy and the centre still jiggly. Then microwave each ramekin for a further 20 seconds.
4. Cool on the counter for 10 minutes, then cool in the fridge for circa 1 hour or until cool.
5. Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis.