Mug Cheese Cake
A quick and easy sugar-free cheesecake made in the microwave, finished with a layer of melted dark chocolate and coconut flakes. Perfect for a quick dessert without added sugar.
Ingredients
- cream cheese6 ounces (softened)
- eggs2 pieces (at room temperature)
- vanilla extract1 tsp
- stevia sugar3 tablespoons
- dark chocolate baking chips3 tablespoons
- coconut oil3 tablespoons
- coconut flakes2 tablespoons
Preparation
- 1
Add the cream cheese, vanilla extract and stevia sugar to a mixing bowl.
- 2
Mix on high speed until the mixture is fully combined and smooth.
- 3
Divide the mixture between 2 well-greased microwave-safe mugs or ramekins.
- 4
Heat in the microwave for 90 seconds.
- 5
Let the cheesecake rest for 10 minutes before loosening it with a knife and turning it onto a plate.
- 6
Place in the refrigerator if desired to cool further.
- 7
Put the coconut oil and chocolate chips in a microwave-safe bowl and heat in 30-second intervals until fully melted and combined.
- 8
Drizzle the chocolate over the cheesecake and sprinkle with coconut flakes before serving.
Nutrition (per serving)
| Calories | 545 kcal |
| Protein | 10 g |
| Carbs | 8 g |
| Fat | 52 g |
| Fiber | 2 g |
Cooking history
Not cooked yet. Click “Made this!” when you make it.