Description

A quick, high-protein microwave cheesecake with a hint of warm almond and cinnamon, designed to be ready in minutes.

Ingredients

Scale

Cheesecake Base

2.7 oz approx 75g reduced-fat cream cheese, softened
1 large egg
1.5 tbsp or to taste erythritol/monk fruit sweetener blend

Flavor & Texture

1/2 scoop (approx 15g vanilla or unflavored protein powder)
1 tsp ground flaxseed meal
1/4 tsp almond extract
1/8 tsp ground cinnamon
Optional A small amount of butter or oil for greasing

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Instructions

Lightly grease a 16-18 oz (approx 470-530 ml) microwave-safe mug or ramekin with butter or oil to prevent sticking.
Place the softened cream cheese into the mug. If it is not fully softened, microwave for 10-15 seconds.
Add the large egg and use a fork or small whisk to beat the egg into the cream cheese until the mixture is mostly smooth.
Add the sweetener, protein powder, ground flaxseed meal, almond extract, and cinnamon. Stir vigorously until all ingredients are fully combined and no dry lumps remain.
Microwave on high for 90-120 seconds (1.5 to 2 minutes). Cooking time will vary based on your microwave’s wattage (e.g., 1000W microwaves may need closer to 90 seconds, while 800W may need the full 120 seconds).
The cheesecake is done when the edges are set and no liquid batter remains on the surface. For food safety, the internal temperature should reach 71°C (160°F). The center may still have a slight jiggle.
Let the mug cake rest for 1-2 minutes. For a firmer, more authentic “cheesecake” texture, allow it to cool for 5-10 minutes (in the mug or inverted onto a plate) before eating.

Notes

Nutrition Information (Per Serving – Entire Mug)

Calories: 293 kcal Total Fat: 17.8 g Saturated Fat: 8.9 g Sodium: 505 mg Total Carbohydrates: 26.6 g Dietary Fiber: 0.8 g Net Carbohydrates: 7.8 g Total Sugars: 5.7 g Protein: 25.2 g

Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber – Sugar Alcohols (18g).

Nutrition

Calories: 293