Keto Microwave Cheesecake – Cook in 1 Minute

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Keto Microwave Cheesecake
Keto Microwave Cheesecake

Today in this video from Gunjan’s World we are looking at making a delicious Keto Microwave Cheesecake. And the best part is that this recipe has only a one minute cooking time.

According to Gunjan, this dish is super delicious and taste exactly like baked keto cheesecake. The success to getting this recipe right in in using the exact ingredients but also with precise measurements. To make sure you get the best results, watch the video carefully. You want to get a nice creamy texture cheesecake in the end.

This recipe yields two medium servings, perfect for couples doing Keto together. The macros per serving are:

  • Calories – 237.1
  • Net Carbs – 2.2 grams
  • Protein – 6.1 grams
  • Fat – 21.1 grams

So lets get right into it. Remember to keep your measurements accurate.

Firstly you place 140 grams of Cream Cheese in a mixing bowl. Crack into the bowl one large room temperature egg. The Cream Cheese should also be room temperature. Using a fork mash the cream cheese and start blending it with the egg. You can also use a hand blender, but if you do not have one, a fork would work just as well.

Once the Egg and Cream Cheese is coarsely combined, add half a teaspoon of vanilla extract. Next use two tablespoons of powdered sweetener. In this video Gunjan is using a mixture of Stevia and Monk Fruit. It is important to use powdered sweetener for this Keto Microwave Cheesecake to make sure you get the right texture. Give it all a good mix again.

Switch to a spatula to try and smooth out the batter as much as possible, since the Cream Cheese do tend to be a bit clumpy. It is a good work out so feel free to use a hand blender if you have one. You will know it is ready when the batter is smooth and creamy.

Bring out two medium sized Ramekins that you need to grease. It is important to grease if you are planning on removing the Cheesecake from the Ramekins, but you can just as easily eat it directly from the Ramekin as well. Gunjan greased her Ramekins with Olive Oil.

Equally divide your batter into the two ramekins. Scrape off what is stuck on the spatula. Also make sure you evenly spread the batter in the ramekins. It is now ready for the microwave. You will microwave one at a time.

Don’t microwave it for one minute straight. Start off by putting it in for 30 seconds and checking it first before continuing. You should see that the cheesecake has begun to set, but is not completely set yet. Now continue cooking it in increments of ten seconds until it is cooked.

Once cooked put in the fridge for one hour to chill and serve. Yummy!

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