American · dessert, snack

90-Second Keto Microwave Cheesecake

90-Second Keto Microwave Cheesecake — from Low Carb Love's cooking video Watch how it’s made · 9:16

Video by Low Carb Love on YouTube · Open on YouTube

5 min · plus 30 minutes to overnight chillingMakes 1 × 1 ramekin341 kcal a portion
  • Keto (5.5 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

Cream cheese and egg sweetened with allulose and cooked in 90 seconds: about 5 g net carbs with the berry topping, 10 g protein and no added sugar.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 8

Method

Tap a time to watch that step in the video.

  1. Whisk the softened cream cheese, egg, vanilla and powdered allulose in a bowl until smooth — a milk frother gets rid of any lumps. 1:13
  2. Spray a 1-cup microwave-safe ramekin with avocado oil, pour in the batter and microwave for 90 seconds. 2:51
  3. Let it cool, then chill for at least 20–30 minutes; the longer it sets (up to overnight), the denser and more cheesecake-like it becomes. 3:28
  4. Eat it from the ramekin, or turn it out onto a plate as the cook does, and top with a little whipped cream, a strawberry and a few blueberries. 4:27

Tip. Make sure the cream cheese is fully softened so it sets well. The cook suggests mixing in peanut butter or chocolate chips (use sugar-free chips to keep it keto).

The method is a summary in our words — the video shows every step.

One portion (1 ramekin) gives you 1 of 1

Energy341 kcal1,430 kJ
Protein10 g21% of a day
Fibre0.5 g2% of a day
Carbohydrate6 g5.5 g net · 4.7 g sugars2% of a day
Fat31 g16 g saturated39% of a day
Sodium250 mg11% of a day

Where the energy comes from one serve

  • Net carbs 6%
  • Protein 12%
  • Fat 82%

Fits keto: 5.5 g net carbs a serve, with 82% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High38%

21 µg a serve, mostly from egg (74%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin A High35%

312 µg a serve, mostly from cream cheese (56%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin B12 High29%

0.7 µg a serve, mostly from egg (79%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 Source17%

0.3 g a serve, mostly from cream cheese (63%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin C Source11%

9.9 mg a serve, mostly from fresh strawberry (89%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Show the other 10
Vitamin E9%

1.3 mg a serve, mostly from cream cheese (39%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Zinc8%

0.9 mg a serve, mostly from egg (61%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D8%

1.5 µg a serve, mostly from egg (72%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate8%

32 µg a serve, mostly from egg (69%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium7%

94 mg a serve, mostly from cream cheese (60%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin B67%

0.1 mg a serve, mostly from egg (54%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron5%

0.9 mg a serve, mostly from egg (64%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Potassium4%

190 mg a serve, mostly from cream cheese (42%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium3%

14 mg a serve, mostly from cream cheese (37%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin K3%

4.1 µg a serve, mostly from fresh blueberries (47%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.