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
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 Facts (per serving, entire mug): Calories: 293 kcal | Total Fat: 17.8 g (Saturated Fat: 8.9 g) | Total Carbs: 26.6 g (Fiber: 0.8 g, Sugars: 5.7 g, Net Carbs: 7.8 g) | Protein: 25.2 g | Sodium: 505 mg
These values are approximate and may vary based on ingredients and preparation. Net carbs are listed as total carbs minus fiber minus sugar alcohols (18 g).
Nutrition
- Calories: 293