One Minute Keto Low Carb Cheesecake
This looks great! Cheesecakes are so tricky but this one has the same satisfying smoothness to it as a jar of peanut butter does when you first open it. Get ready to have your taste buds dancing with joy in just one minute flat. Today, we’re diving into the world of low-carb goodness with our fabulous recipe: One Minute Keto Low Carb Cheesecake.
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Yup, you heard it right – in just 60 seconds, you can whip up a creamy, dreamy cheesecake that’s perfect for satisfying those sweet cravings without ditching your keto goals. No more waiting around for hours – we’re all about instant gratification as we spill the beans on this scrumptious treat. So, grab your spoons and get ready to indulge guilt-free in every single bite of this heavenly delight!
Ingredients & Substitutions for Low Carb Cheesecake
1 egg (room temperature): This helps bind the cheesecake mixture. You can use a flax egg as a substitute if you prefer a vegan option.
2 tablespoons heavy cream,: Adds creaminess and richness. You could substitute with coconut cream for a dairy-free version.
½ tablespoon vanilla, seeds or 1/2 tsp vanilla extract: For flavor. If you don’t have vanilla seeds or extract, you can skip this or use a different extract like almond or coconut.
2 ounces cream cheese,: The main ingredient for the cheesecake texture and flavor. For a dairy-free alternative, use a vegan cream cheese.
¼ tablespoon lemon juice,: Adds a touch of acidity to balance the richness. Fresh or bottled lemon juice works; you can also use lime juice if needed.
2-3 tablespoons stevia, or powdered erythritol,: These are keto-friendly sweeteners. You can use other low-carb sweeteners like monk fruit sweetener or allulose, adjusting the quantity to taste.
Optional Toppings:
- Berries: Keto-friendly and add a fresh touch. You can use strawberries, raspberries, blueberries, etc.
- Low-carb chocolate sauce: Make it with unsweetened cocoa powder, a low-carb sweetener (like erythritol or Stevia), and heavy cream or coconut milk. You can also add vanilla extract for extra flavor.
Feel free to experiment with these ingredients and substitutions to suit your dietary needs and taste preferences!
One Minute Keto Low Carb Cheesecake
Ingredients
- 1 egg Room temperature
- 2 tablespoons heavy cream,
- ½ tablespoon vanilla, Seeds scraped from 1 medium vanilla, bean, or 1/2 tsp Vanilla extract
- 2 ounces cream cheese,
- ¼ tablespoon lemon juice, When life gives me lemons, I squeeze them for fresh lemon juice. But when my lemon supply runs low, I turn to bottled lemon juice for a quick fix.
- 2-3 tablespoons stevia, or powdered erythritol,
Instructions
Add the recipe's ingredient to a 1.4-cup microwave-safe bowl. - Mix until it’s soft and smooth. Place the bowl in the microwave and cook on high for 100 seconds.
- Stir the bowl every 20 seconds. When done, place the bowl in the refrigerator until ready to serve
- You can't go wrong with berries as a topping—they're keto-friendly and packed with deliciousness. Or, if you're feeling a bit indulgent, try a low-carb chocolate sauce for a truly decadent experience.
- Optional: For a low-carb chocolate sauce, you can make a simple one using unsweetened cocoa powder, a low-carb sweetener like erythritol or stevia, and a bit of heavy cream or coconut milk for richness. You can also add a touch of vanilla extract for extra flavor. Mix all the ingredients together until smooth and creamy, and adjust sweetness to taste. You can heat it gently on the stove or in the microwave until warm and pourable. It's perfect for drizzling over your favorite keto desserts or even for dipping fresh berries into!
Keto Crust Ingredients:
- 1/2 cup Almond flour (or ground almonds)
- 2 tablespoons butter, (melted)
- 1 tablespoon Erythritol (or any low-carb sweetener)
- 1/4 teaspoon Cinnamon (optional, for extra flavor)
Instructions for Keto Crust:
- Mix: In a small bowl, combine the almond flour,, melted butter,, erythritol, and cinnamon (if using). Stir until the mixture resembles coarse crumbs.
- Press: Press the mixture evenly into the bottom of a 1.4-cup microwave-safe bowl or ramekin, creating a thin, even layer.
- Pre-bake (optional): If you prefer a firmer crust, microwave the crust on high for about 30 seconds, or until slightly firm and golden. Alternatively, you can bake it in an oven at 180°C (350°F) for about 5-7 minutes, or until golden brown.
- Cool: Let the crust cool slightly before adding your cheesecake mixture on top.
You can then proceed with the cheesecake recipe as usual, microwaving the cheesecake mixture on top of the crust.
