👩🍳 Instructions
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1
Optional Crust: In a small microwave-safe ramekin or mug (about 4-6 oz), combine almond flour, melted butter, and a pinch of sweetener. Press firmly into the bottom of the ramekin. Microwave for 15-20 seconds until lightly toasted. Set aside.
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2
In a separate small bowl, combine the softened cream cheese, powdered erythritol, heavy cream, egg yolk, vanilla extract, and a pinch of lemon juice or apple cider vinegar. Whisk vigorously until the mixture is completely smooth and lump-free. Ensure all ingredients are well incorporated for a silky texture.
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3
Pour the cream cheese mixture over the prepared crust in the ramekin (or directly into the ramekin if making crustless).
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4
Microwave on high for 30-60 seconds. Cooking time will vary depending on your microwave's wattage. The edges should appear set, but the center may still be slightly jiggly. If needed, microwave in additional 10-second increments until just set.
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5
Carefully remove the ramekin from the microwave. The cheesecake will continue to set as it cools. Let it cool on the counter for a few minutes, then transfer to the refrigerator to chill for at least 15-30 minutes. This chilling step is essential for the best texture.
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6
Serve chilled, plain, or with your favorite low-carb toppings like fresh berries or sugar-free chocolate syrup.
💡 Notes
Ensure cream cheese is at room temperature for a smooth batter. Do not overcook, as this can lead to a rubbery texture. Adjust sweetener to your personal preference. For a baked version, bake at 325°F (160°C) for 15-20 minutes.
🥗 Nutrition (per serving)
Calories
250 kcal
Protein
6g
Total Fat
23g
Saturated Fat
14g
Carbs
4g
Fiber
0g
Sugar
2g
Sodium
180mg
Cholesterol
120mg
