Is everyone in your household eating fun holiday goods but leaving you out because of your low carb diet? That is where this Keto Mug Cheesecake comes in. You will love this low carb
Start with completely room temperature cream cheese. If you are using cold cream cheese, weigh out the amount needed and soften the cheese in the microwave for 20 seconds.
Add the egg, Swerve, a pinch of kosher salt (or pink Himalayan salt), and the vanilla extract.
Mix well with a whisk (or use a hand mixer if you want to get the batter super smooth).
Spray two 4 oz ramekins with nonstick spray if you are planning on inverting the cheesecakes later on. If not, skip this step. Pour the batter into each of the two ramekins evenly.
Place one ramekin into the microwave at a time. Set the microwave for 3 ½ minutes, then lower the high power to a setting of 2. Check to make sure the cheesecake is set, adding another 30 seconds on a setting of 2 if needed. Repeat with the other cheesecake. Allow cooling at room temperature for several minutes to help the cheesecakes continue to cook. Place them in the refrigerator to chill for 1 hour. Serve cold! Top with any toppings that you would like.