Aunt Rocky’s Microwave Cheesecake for One (Sugar Free, Low Carb)

Cut cream cheese into 4 chunks and put in 1-cup microwaveable bowl. Soften in microwave for about 15 seconds, or until soft enough to whisk. Don’t use a bowl any smaller than 1 cup, as the cheesecake will boil up while cooking and could overflow the bowl.

Add remaining ingredients, and whisk until smooth.

Place in microwave and cook on high for 30 seconds, whisk until smooth again. Microwave for an additional 30 seconds, whisk until smooth. Microwave for the final 30 seconds. Allow to cool on cooking rack for about 15 minutes.

Refrigerate for 45 minutes to an hour to allow the cheesecake to fully set. Use a small rubber spatula to run around the sides and under the cheesecake, and invert onto a serving plate if desired. (Or just eat it out of the bowl, like I do.) If you leave the cheesecake in the refrigerator too long, it will solidify and be difficult to remove from the bowl. And you will likely have recrystallized Swerve. So, I recommend you only make this one when you are going to be eating it soon.

Excellent topped with fresh fruit and whipped cream, or low carb chocolate sauce. Count extra carbs if additions are made.

Notes:
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Entire recipe: Calories 223, Total Fat 22 g, Saturated Fat 13 g, Sodium 197 mg, Potassium 4 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 3 g, Protein 4 g. Macros: 88% Fat, 7% protein, 5% carbs.

© August 14, 2018 Roxana Lopez for Aunt Rocky’s.