Fast Low Carb Microwave Cheesecake Snack

Curb Your Sweet Tooth With Low-Carb Cheesecake

Not only is this cheesecake recipe low in carbohydrates, it’s also fairly low in calories and high in protein. Plus, you can whip it up from common ingredients within just about five minutes. Also, you can make this sweet treat in the microwave, and it only has a few ingredients. You can also make this low-carb dessert if you decide to follow an egg fast diet plan. What more could you possibly ask for?

UPDATE: I’ve added a better tasting microwave cheesecake recipe to the end of this post. The first recipe I included has more protein but it’s a bit “eggy” for some people, though it’s pretty good after it’s been chilled. Personally, I found the second recipe tasted better.

If this sounds like a bit of overselling, let me honestly tell you that this is not the best-tasting cheesecake that you will ever eat. However, when you’re following a keto, low-carb, or egg fast diet, you will find that having some sweet things you can quickly whip up may help you. Besides, it’s possible that you genius cooks out there can improve upon this recipe.

Anyway, this recipe makes frugal use of budgets and times, so it deserves a position in a frugal living website. If you’ve got an improvement or comment, please feel free to comment below.

Low-Carb Microwave Cheesecake Recipe

Feel free to adjust the ingredients as you need to. This is what I used:

• One eight-ounce container of American Neufchatel or cream cheese
• Three eggs
• Six packets of Splenda (or equivalent no-calorie sweetener)
• A few drops of vanilla or other flavoring extra (I like vanilla and almond.)
• One-quarter teaspoon (or more) of cinnamon

Just mix everything up in a microwave safe cooking bowl. In my microwave, it took about four minutes. I have a small microwave, so you might start with two to three minutes if yours is more powerful.

Let the dish cool in the fridge for about an hour. Add a serving of whipped cream or some berries if you’d like. Heck, let your imagination soar.

This cheesecake won’t taste that sweet, but when I use artificial sweeteners, I don’t like to use too much because I find the taste sort of overpowering. If you have a sweetener that you really like, you may want to add more than my suggestion. Also, if you have found a 0-carb sweetener that you love, let me know about it!

Nutrition Counts for the Low Carb Cheesecake Recipe

These are approximate nutritional facts for the low-carb microwave cheesecake:

• Servings: 4
• Carbohydrates: 4
• Calories: 200
• Protein grams: About 9

You can dress this recipe up with a handful of berries, a squirt of whipped cream, and pretend you’re eating the real thing.

Bonus: No-Bake, Low-Carb Chesecake Recipe #2

I personally liked this recipe for a no-bake, low-carb cheesecake better than the first one. If I was going to make dessert for company, I”d probably go with this one. This recipe does not use eggs, and it’s actually a no-bake cheesecake recipe.

Ingredients:

• 1 4-serving Packet No-Sugar gelatin (You can use any flavor, but I tried lime and loved it.
• 1 8-oz carton of cream cheese or American Neufchatel cheese.
• 1 cup boiling water
• A handful of unsweetened coconut flakes and sliced berries (optional)
• Whipped cream (optional)
• 1 tsp cinnamon (optional but suggested)

Simply mix the no-sugar Jello or other brand of gelatin with one cup of boiling water just as you would do in the first step of making any gelatin dessert. You might also use your microwave to soften up the cream cheese for a minute or so because that makes it easier to stir.

Mix your softened cream cheese with the gelatin solution. After you have gotten rid of any lumps in the cream cheese, you can toss in a handful of berries and stir in cinnamon. The cinnamon helps bury the artificial sweetener taste and adds a nice tang.

Lightly sprinkle the coconut flakes on top to form a sort of faux crust. Set the dish in the fridge to cool and set for a few hours. You can serve this with a little whipped cream for a refreshing, light dessert.

Note: I may experiment with this recipe by doubling the gelatin and hot water the next time to reduce the carbs from the cream cheese.

 

 

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