Microwave Cheesecake ~ Saxton

mardi 14 août 2018

Microwave Cheesecake

Posted on 09:18 by marigura

Keto microwave cheesecake recipe is ready in just a few minutes. Sweetened with stevia, it has 4 grams of carbs and 200 calories for the entire filling cake.

This keto microwave cheesecake is a lifesaver. It’s ready super fast, it’s very filling, and it satisfies that craving for cheesecake that I tend to get once in awhile.

Although not true cheesecake, this microwave cheesecake is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it’s just sweet enough.

The cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume. The center is just a little sunken, but that center will end up on the bottom of the cake – after you invert in onto a plate, the top is nice and smooth.

You can make this microwave cake prettier by dusting it with a little Swerve Confectioners. I rarely bother – I only did it here because I wanted the photographs to look as nice as possible.

You can obviously top this low carb microwave cheesecake with other toppings, including berries, or a drizzle of melted dark chocolate or warmed peanut butter.

I use Neufchatel cream cheese in this recipe, which is basically a lower fat cream cheese. You can use full fat cream cheese if you prefer – it’s just that I’m one of those who believe that even on a keto or low carb diet, calories count – especially dessert calories. Neufchatel cream cheese produces fabulous results for less calories, so that’s what I use.

If you prefer to bake your cheesecake rather than microwave it, try these creamy mini cheesecakes – they are wonderful.

Watch the video:

Keto Microwave Cheesecake

Keto microwave cheesecake is ready in just a few minutes.

2 oz Neufchatel cream cheese, (cubed)
¼ teaspoon pure vanilla extract
¼ teaspoon stevia glycerite ((equivalent to 1 tablespoon sweetener)*)
1 large egg

Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
Add the vanilla and stevia and mix with a fork to combine.
Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
Microwave for 90 seconds.
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.
Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.

*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.

Microwave Cheesecake