Keto Microwave Cheesecake

This keto microwave cheesecake is a lifesaver. It’s geared up extremely good speedy, it’s very filling, and it satisfies that craving for cheesecake that I tend to get on occasion.

not exactly. in case you want a actual cheesecake, I enormously advocate this splendidly creamy keto cheesecake. however even though it’s now not genuine cheesecake (the ratios are unique), this microwave cheesecake is very close to the real aspect. Its texture is creamy, it has a nice vanilla taste, and it’s simply candy sufficient.

The cake comes out of the microwave puffy, then deflates a touch, even though it keeps a pleasant volume. The middle is only a little sunken, however that center will end up on the bottom of the cake – when you invert it onto a plate, the pinnacle is great and smooth.


  • 2 oz Neufchatel cream cheese, cubed (or reduced fat cream cheese; can also use regular cream cheese)*
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon stevia glycerite (equals about 2 tablespoons sugar)
  • 1 large egg


  1. Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
  2. Add the vanilla and stevia and mix with a fork to combine.
  3. Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
  4. Microwave for 90 seconds.
  5. Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
  6. Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.


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