Low-Carb Chocolate Mug Cheesecake

I love mug cakes and mug muffins. They are perfect when you don't want to make a large dessert just to satisfy a simple craving. Or maybe you don't have space in the freezer to keep any leftovers. So why not make a mug cheesecake?

This crustless keto chocolate cheesecake for two is right up my alley. It's quick, easy and uses just a few common ingredients.

Recipe Tips

This simple low-carb dessert is perfect on its own or with some whipped cream and dark chocolate shavings 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.

Preparation time

Hands-on:    5 minutes
Overall:     20 minutes

Nutritional values (per serving, 1 mug cake)

Total Carbs	9	grams
Fiber	2.5	grams
Net Carbs	6.5	grams

Protein	9.9	grams
Fat	42.7	grams
of which Saturated	26.2	grams

Energy	423	kcal

Magnesium	49	mg (12% RDA)
Potassium	260	mg (13% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

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)
2 tbsp cacao powder or Dutch process cocoa powder (11 g/ 0.4 oz)
¹/₄ cup Erythritol or low-carb sweetener of choice (50 g/ 1.8 oz)
1 large egg
¹/₂ tsp sugar-free vanilla extract
3 tbsp heavy whipping cream for topping (45 ml)
1 square 90% dark chocolate (10 g/ 0.4 oz)

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.
Place the cream cheese, whipping cream, egg, sweetener, cacao powder and vanilla extract in a bowl. Whisk until well combined.
Divide the mixture between two ramekins and microwave on high for 60 to 90 minutes, 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 and grate the dark chocolate. When the cheesecake has cooled, top with whipped cream and grated dark chocolate.
Serve or store in the fridge covered with a cling film for up to 4 days.