Ingredients
3 1/2 tbsp cream cheese (softened, 52g)
1/2 tbsp sour cream (7g)
2 tbsp powdered monkfruit sweetener (20g)
1 egg (room temperature)
1/4 tsp vanilla extract
Instructions
- In a ramekin, mug, or small microwavable bowl, combine the softened cream cheese, sour cream, and powdered monkfruit sweetener. Whisk them together until smooth.
- Add the egg and vanilla extract into the mixture, and whisk again until everything is well combined.
- Microwave the mixture for about 1 minute to 1 minute 15 seconds, or until the center is no longer liquid, and the cheesecake gently pulls away from the side of the ramekin.
- Allow the cheesecake to cool in the fridge for a bit, or you can enjoy it warm right out of the microwave.
- Serve with your favorite toppings, such as fresh fruit, homemade sugar-free strawberry sauce, or no-sugar-added jam. Enjoy your keto-friendly cheesecake!
Notes
- This cheesecake is best eaten immediately, but you can store leftovers in an airtight container in the fridge for up to 1-2 days.
- To reheat, simply pop it back in the microwave for 10-20 seconds until warm.
- You can use other keto-friendly sweeteners like erythritol or stevia as substitutes for monkfruit sweetener.
- For a dairy-free version, use dairy-free cream cheese and sour cream substitutes.
- Double the recipe to make more servings, adjusting microwave time as necessary.
- If you don’t have a microwave, you can bake it in the oven at 350°F (175°C) for 12-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
