1 min keto/low carb cheese cake

▢ 5 oz / 142g cream cheese
▢ 1 egg, large
▢ 2 tbsp powdered sweetener (So Nourished)
▢ 1/2 tsp vanilla extract
▢ 1/2 tsp lemon juice or lemon extract

INSTRUCTIONS

In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps.

Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works).

Divide the batter between the ramekins. Microwave one ramekin at a time for 1 minute each on high.

The tops should be glossy and the centre still jiggly. Then microwave each ramekin for a further 20 seconds.

Cool on the counter for 10 minutes, then cool in the fridge for circa 1 hour or until cool.

Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis. 

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