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.

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Step-by-step

1. 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.

   

2. Place the cream cheese, whipping cream, egg, sweetener, cacao powder and vanilla extract in a bowl. Whisk until well combined.

   

3. Divide the mixture between two ramekins and microwave on high for 60 to 90 seconds, checking half way.
   Note: Check recipe tips above for oven baking instructions.

   

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

5. Whip the remaining cream and grate the dark chocolate. When the cheesecake has cooled, top with whipped cream and grated dark chocolate.

   

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

   

Recipe

Low-Carb Chocolate Mug Cheesecake

★★★★★4.8 (6 ratings)

The easiest low-carb cheesecake prepared in just a few minutes. A tasty sugar-free crustless cheesecake for ...

Hands on

5m

Overall

20m

Servings

2

6.3 g

Net carbs

9.9 g

Protein

42.7 g

Fat

422

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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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)
• 4 tbsp granulated Erythritol or low-carb sweetener of choice (40 g/ 1.4 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

1. 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.

2. Place the cream cheese, whipping cream, egg, sweetener, cacao powder and vanilla extract in a bowl. Whisk until well combined.

3. Divide the mixture between two ramekins and microwave on high for 60 to 90 seconds, checking half way.
   Note: Check recipe tips above for oven baking instructions.

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

5. Whip the remaining cream and grate the dark chocolate. When the cheesecake has cooled, top with whipped cream and grated dark chocolate.

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

Nutrition per serving, 1 mug cake

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

6.3 g

Total carbs

27.7 g

Fiber

2.5 g

Sugars

4.8 g

Protein

9.9 g

Fat

42.7 g

Saturated fat

26.2 g

Calories

422 kcal

Sodium

234 mg · 10.2% RDA

Magnesium

49 mg · 12.2% RDA

Potassium

260 mg · 13% EMR

Nutrition by ingredient

Per 1 mug cake	Net carbs	Protein	Fat	kcal
Cream cheese, soft (full-fat)	1.9 g	4.2 g	16.8 g	147
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Erythritol (natural low-carb sweetener)	1 g	0 g	0 g	4
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.6 g	0.4 g	8.6 g	82
Extra dark chocolate, 90% cocoa (cacao)	0.7 g	0.5 g	2.8 g	28
Total	6.3 g	9.9 g	42.7 g	422

Serving size 1 mug cake

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian