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This keto mug cheesecake is one of the many variations of the quickest, easiest sugar-free treats you can make. Plus it's crustless, plus it's always single or double serve so you won't have to worry about leftovers.
Recipe Tips
This simple low-carb dessert is perfect on its own or with some whipped cream on top.
There is no crust in this cheesecake recipe. If you want to can always make a simple crust from this vanilla mug cheesecake recipe.
Don't have a microwave? No problem! If you don't have a microwave or want to make more single-serve cheesecakes, you can make this in the oven. To do that you will need ovenproof ramekins. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 20-25 minutes or until cooked in the centre. The exact time will depend on the ramekin. In general, the large the ramekin, the shorter the cooking time.
To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can used instead of frozen berries.
If you want more easy desserts prepared with no sugar and no flour, make sure to check out our keto mug cakes!
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Hands-on Overall
Serving size 1 mug cake
Nutritional values (per 1 mug cake)
Net carbs5.4 grams
Protein8.5 grams
Fat39.2 grams
Calories386 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs6.1 gramsFiber0.7 gramsSugars5.2 gramsSaturated fat24.3 gramsSodium233 mg(10% RDA)Magnesium13 mg(3% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 2 mug cakes)
- 1/2 cup cream cheese or mascarpone cheese (120 g/ 4.2 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 3 tbsp granulate Erythritol or low-carb sweetener of choice (30 g/ 1.1 oz)
- 1 large egg
- 1 tsp lemon juice
- 1/2 tsp lemon zest or orange zest
- 1/4 tsp sugar-free vanilla extract
- 1/4 cup mixed frozen berries or berries of choice (38 g/ 1.3 oz)
- 3 tbsp heavy whipping cream for topping (45 ml)
Instructions
- Prepare all the ingredients. You'll need two ramekins, at least 3/4 cup (180 ml) each. It will be easier to mix ingredients that are left at room temperature for a few minutes before whisking.
Note: To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can be used instead.
- Place the cream cheese, whipping cream, egg, sweetener, lemon juice, lemon zest (or orange zest) and vanilla extract in a bowl. Whisk until smooth and frothy.
- Divide the mixture between two ramekins and add the berries. Microwave on high for 60 to 90 seconds, checking half way.
Note: Check recipe tips above for oven baking instructions.
- Remove from the microwave and let the cheesecake cool down to room temperature.
- Whip the remaining cream. When the cheesecake has cooled, top with whipped cream.
- Serve or store in the fridge covered with a cling film for up to 4 days.
Ingredients
- 1/2 cup cream cheese or mascarpone cheese (120 g/ 4.2 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 3 tbsp granulate Erythritol or low-carb sweetener of choice (30 g/ 1.1 oz)
- 1 large egg
- 1 tsp lemon juice
- 1/2 tsp lemon zest or orange zest
- 1/4 tsp sugar-free vanilla extract
- 1/4 cup mixed frozen berries or berries of choice (38 g/ 1.3 oz)
- 3 tbsp heavy whipping cream for topping (45 ml)
Instructions
- Prepare all the ingredients. You'll need two ramekins, at least 3/4 cup (180 ml) each. It will be easier to mix ingredients that are left at room temperature for a few minutes before whisking.
Note: To avoid excess liquid in the cheesecake, let the berries defrost and drain the juices before adding to the cheesecake mixture. Fresh berries can be used instead.
- Place the cream cheese, whipping cream, egg, sweetener, lemon juice, lemon zest (or orange zest) and vanilla extract in a bowl. Whisk until smooth and frothy.
- Divide the mixture between two ramekins and add the berries. Microwave on high for 60 to 90 seconds, checking half way.
Note: Check recipe tips above for oven baking instructions.
- Remove from the microwave and let the cheesecake cool down to room temperature.
- Whip the remaining cream. When the cheesecake has cooled, top with whipped cream.
- Serve or store in the fridge covered with a cling film for up to 4 days.
Nutrition (per serving, 1 mug cake)
Calories386kcal
Net Carbs5.4g
Carbohydrates6.1g
Protein8.5g
Fat39.2g
Saturated Fat24.3g
Fiber0.7g
Sugar5.2g
Sodium233mg
Magnesium13mg
Potassium168mg
Detailed nutritional breakdown (per 1 mug cake)
| Total per 1 mug cake |
| 5.4 g | 8.5 g | 39.2 g | 386 kcal |
| Cream cheese, soft (full-fat) |
| 1.9 g | 4.2 g | 16.8 g | 147 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Berries, mixed, frozen (strawberries, raspberries, blackberries & blueberries) |
| 1 g | 0.2 g | 0.1 g | 7 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.4 g | 8.6 g | 82 kcal |
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