Low-Carb Berry Mug Cheesecake

Step 1Prepare 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.

Step 2Place 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.

Step 3Divide 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.

Step 4Remove from the microwave and let the cheesecake cool down to room temperature.

Step 5Whip the remaining cream. When the cheesecake has cooled, top with whipped cream.

Step 6Serve or store in the fridge covered with a cling film for up to 4 days.